Quick Weeknights · Malaysian
Nasi Ulam
This rice salad relies on a heavy hand of fresh, aromatic leaves to create a crisp and vibrant side dish.
Why This Works
The massive variety of herbs provides a clean, aromatic explosion that highlights the freshness of the ingredients.
The Upgrade
Add salted fish (ikan masin) bits for a salty, umami crunch.
Chef's Secret
Michelin TechniqueThe key is using a very sharp knife to slice the herbs; dull blades bruise the leaves and make the rice look messy instead of vibrant.
Ingredients
Total time including resting: 20 min
Directions
Ensure rice is cold and loose in a large mixing bowl.
1 minPrepare herbs by slicing them into thin ribbons to ensure even distribution.
5 minCombine rice, herbs, shallots, dried shrimp, and chili in the bowl.
2 minAdd kerisik and toss well with clean hands to prevent breaking the rice grains.
2 minSeason with a touch of salt and white pepper.
1 minServe at room temperature as a refreshing side or light meal.
Wine Pairing
Sauvignon Blanc
White Wine
The BottleSancerre Domaine Vacheron
Nasi Ulam is a symphony of fresh, green herbs. Sancerre’s grassy, sharp personality acts as an extension of the fresh leaves, highlighting the vibrancy of the rice salad.
Nutrition per Serving
280
calories
6g
protein
55g
carbs
5g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fried Shallots
Sprinkle store-bought fried shallots over the rice for an instant boost of savory, crispy flavor.
Ingredients
Directions
Pat the sliced shallots thoroughly dry with paper towels to ensure maximum crispness.
Place shallots in a small cold saucepan and cover with oil.
Turn heat to medium and cook until shallots turn a light golden blonde, stirring occasionally.
Remove from heat immediately when they reach a pale gold color, as they will darken further in the residual heat.
Strain through a fine-mesh sieve, reserving the aromatic shallot oil for other uses.
Spread shallots on a paper-towel-lined plate, sprinkle lightly with sea salt, and cool completely to crisp.
Side Dish
Grilled Tofu
Add cubes of quickly grilled tofu to the side for a protein boost that rounds out the aromatic herb salad.
Ingredients
Directions
Press the tofu block firmly between paper towels for 10 minutes to extract excess moisture.
Whisk together the kecap manis, sesame oil, and salt in a small bowl.
Toss the cubed tofu gently in the marinade until evenly coated.
Heat a cast-iron skillet or grill pan over medium-high heat until shimmering.
Add the oil and sear the tofu cubes for 2 to 3 minutes per side until charred and crisp.
Remove from heat immediately and serve warm alongside the Nasi Ulam.
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