Some of the content in this page is translated with the help of Google Translate

Nasi Ulam

  • Easy
  • Low Cost

Serve: 5 Person

Simple fragrant steamed rice served with cucumber and centella or Thai basil leaves

  • 3½ glass water
  • 2 lemongrass, crushed
  • 2 bay leaves
  • 500 gram rice
  • 1 tablespoon salt

Spice Paste

  • ½ teaspoon whole white pepper
  • 2 teaspoon whole coriander
  • 50 gram dried shrimp, toasted
  • 3 red chilies
  • 3 clove garlic


  • Cooking oil for sautéing
  • 2 lemongrass, crushed
  • Coarsely grated coconut from 1 semi-old coconut
  • 1 teaspoon salt
  • 2 teaspoon sugar


  • Short beans prouts
  • Cucumber, sliced finely across in a slant
  • Centella leaf (or can be substituted with Thai basil leaf)
  • Fried shallots

Simple rice parboiled then steamed with lemongrass and bay leaf, served with cucumber and centella or Thai basil leaves, known as nasi ulam


  1. Parboil rice, then lemongrass and bay leaf. Add salt.
  2. Remove rice from heat and place into a steamer. Steam until it is fully-cooked.
  3. Toast grated coconut, toss until they turn brownish. Remove from heat, and put aside.
  4. Sauté spice paste with lemongrass until fragrant. Add in toasted coconut, and mix well until fragrant. Add in salt and sugar, mix well.
  5. Place rice on a plate, add serundeng along with other sides. Serve.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa


Comment (0)