PenangTime.com: Recipe Guide
NASI ULAM
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Rice: 4 cups cooked rice (cooled)
- Paste: 100g dried shrimp (toasted and pounded), 100g kerisik (toasted coconut paste), 1 tsp salt.
- Herbs (Finely Julienne): Turmeric leaves, kaffir lime leaves, daun kaduk (wild pepper), daun kesum (laksa leaf), lemongrass (white part only), shallots.
- Seasoning: 1 tsp black pepper, salt to taste.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prep Herbs: This is the most critical step. Wash all herbs and dry them completely. Stack the leaves and slice them as thinly as possible (fine chiffonade).
- Prep Rice: Ensure the cooked rice is at room temperature. If it is hot, the herbs will wilt and turn black.
- Mix: In a large bowl, toss the rice with the pounded dried shrimp and kerisik.
- Toss: Add the finely sliced herbs, pepper, and salt. Toss gently with your hands until well distributed.
- Serve: Serve immediately with sambal belacan on the side.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Use old rice or rice cooked with slightly less water so the grains remain separate and firm.
- The finer you chop the herbs, the better the flavor release.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Nasi Ulam in Penang and compare flavour profiles.