Nasi ulam
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Wash and dry herbs; use tender lemongrass centers only and mince very finely.
- Step 2
Follow the recipe
Toast coconut in a dry pan until light gold and cool.
- Step 3
Follow the recipe
Toss cold rice with herbs, cucumber, lemongrass, shallots, coconut, lime and fish sauce.
- Step 4
Follow the recipe
Keep chilled and serve promptly. Time assumes safely cooked rice; herb selection must be matched to a specific regional version.
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Cookware for this recipe
Start with what you already own. These are suggested tools, not personally tested recommendations.
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Mixing bowl
Use an existing food-safe bowl.
Amazon option: OXO Good Grips Stainless Steel Mixing Bowls, 3-Piece Set
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Colander
Use an existing colander; a fine strainer also works for small quantities.
Amazon option: OXO Good Grips 5-Quart Stainless Steel Colander
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Chef’s knife
Use a suitable sharp kitchen knife you already own.
Amazon option: Mercer Culinary Millennia 8-Inch Chef's Knife
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Cutting boards
Use existing clean boards and follow the recipe’s separation/cleaning steps.
Amazon option: GORILLA GRIP Flexible Cutting Board Set of 4
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
Search links show available options; check size, materials, compatibility and current seller details before choosing.
Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.