Nasi+Ulam

Nasi Ulam What is Nasi Ulam? We are wondering this delicacy process since all of us are not so familiar with this. So here the information that we gathered.

Nasi Ulam is said to be originally from North Malaysia, particularly the state of Kelantan. It’s a dish of cool herbed rice or rice salad, traditionally made with 100 local herbs (!) and eaten with more raw vegetables, a side of fried chicken and sambal belacan (local shrimp paste chilli sauce). Nasi Ulam may be confused with Nasi Kerabu which is also famous in Kelantan. The cuisines are of different versions. The difference of Nasi Ulam and Nasi Kerabu is in the preparation of the dish.

Both cuisine are made up of 'ulam-ulaman' but what makes the dishes different from another is Nasi Ulam mixes all of the condiments; 'ulam-ulaman' together with the rice. In contrast, Nasi Kerabu does not mix the condiments together with the rice in the preparation phase. The condiments of Nasi Kerabu such as keropok kering, ulam-ulaman and the side dishes are put together in one plate.

Like many well loved recipes, this has travelled and changed slightly and it is now commonly found all over Malaysia as well as in Southern Thailand & Indonesia.


 * Nasi Ulam (Malaysian Mixed Herb Rice)**

Nasi ulam is a Malay dish, and a staple to many people in Malaysia, especially for the Malays and Nyonya/Peranakan (or Straits-born Chinese). As a multi-ethnic country makes up of Malays, Chinese, Indians, and Eurasians, nasi ulam is much loved by many denizens of Malaysia, regardless of race, ethnicity, religion, or origin. The reason is very simple: there is nothing not to like about nasi ulam. It is utterly delicious, aromatic, healthy, and extremely appetizing, and great with a side dish of meat or fish. What’s more, it can be a complete meal on its own.

//Nasi// means rice in Malay, while //ulam// means the assortment of herbs served during meal times. In general terms, the ulam is equivalent to “salad” and they are usually eaten with //sambal belacan//, which is the national condiment of Malaysia. However, in nasi ulam, the herbs are sliced finely and mixed with rice and other ingredients. The exotic, earthy, and aromatic nuance of the different herbs, paired with rice and dry-toasted shredded coconut or //kerisik// yield a richly fragrant and scrumptious concoction that is uniquely Malaysian.



Making nasi ulam is not hard, but it does take some time. I can assure you that the end result is rewarding, as once you have tried this, especially toying with the interplay of the different herbs in this mixed herb rice, you will be instantly converted. Enjoy!

So, in order to get the real image of Nasi Ulam process, here is an interesting video to be looked at:[|Nasi Ulam Making Process (Northern Style)]media type="youtube" key="xdmedvxOwhg" height="360" width="640" media type="youtube" key="xdmedvxOwhg" height="360" width="640"