Nasi Ulam (Malay mixed Herb Rice) / Malay Bibimbap

Nasi Ulam is a traditional Malay dish which means Herb (ulam) Rice (nasi). It is a popular all-day-breakfast dish in Kelantan & Terengganu which is healthy and delicious! Youngsters who identify with K-Food would be familiar with the Korean mixed rice dish (BibimBap / Mixed rice); this is similar in concept but different.

The main ingredient is rice that is mixed with fresh vegetables & herbs and the all-important condiment, the fish floss (or Serondeng/ Serundeng). Traditionally the vegetables used are the leaves that can be foraged that can be found in South-east Asia, such as the shoots (young leaves) of the Cashew, Belinjau, Kaduk (Piper Sarmentosum), Mengkudu (Noni leaves), Ulam Raja (Cosmos Caudatus leaves), Tapioca (Casava leaves). These vegetables are most likely alien to those outside of South-east Asia and also the younger generation in this region. So, the vegetables can be replaced with more easily available supermarket-variety ones. I like my nasi ulam colourful and used finely diced fresh carrots, cucumbers, french beans and sweet corn.

But! the key ingredients that cannot be left out or substituted are the finely chopped Ginger Torch Flower (Bunga Kantan/ commonly called "The Rojak Flower") and Vietnamese Mint (Daun Kesum/ commonly called "Laksa Leaves"). These herbs are the aromatics that makes the dish. And the other vital ingredient to give the Umami taste is a generous portion of traditional Malay/ Indonesian Fish Floss (Serondeng/ Serundeng). A dash of fish sauce completes the mix. And! I prefer to use short-grain Japanese rice.

Serve with keropok (fish crackers), salted egg, salted fish and sambal belacan!