| Prep: 30 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 10g | 3g | 45g |
| sugars | fibre | protein | salt |
| 5g | 2g | 7g | 0.7g |
Why I Love Malaysian Vegan Nasi Ulam
One look at the bright, verdant colors of my Vegan Nasi Ulam recipe, and I feel like I’m transported back to the lush landscape of Malaysia; a country whose cuisine I fell in love with after my first bite. This fantastic dish is a testimony to my constant journey of culinary exploration, fusing the familiar with the unexpected.
Of Nasi Ulam and Cultural Ties
Even though my roots are deeply woven into the rich Indian and West Coast American food cultures, I love taking inspiration from cuisines around the world. My Vegan Nasi Ulam recipe showcases just that. It’s a healthy, hearty, and vegan-friendly version of a traditional Malaysian favorite that echoes my commitment to creating dishes that are not just delightful to your palate, but also respectful of dietary preferences.
Traditionally, Nasi Ulam is a type of mixed rice dish, tossed with a multitude of finely chopped herbs and spices. This New York Times article by Julia Moskin perfectly captures the essence of Malaysian food, incorporating many elements found in Nasi Ulam. And while I have a great appreciation for the original recipe, I wanted to create a vegan alternative that retains the robust flavors yet allows those with special dietary requirements to enjoy it.
The Arts and Science of Fusion Cooking
Credit where it’s due, Chef Siti Mastura Alwi’s take on Nasi Ulam captured my attention. Combining the Washoku principles efficaciously, I learned from her how to respect the integrity of each ingredient and work with contrasts in my fusion cooking. Coupled with that understanding and my Indian-American perspective, the result is an extraordinary Vegan Nasi Ulam—an incredible confluence of cultures, textures, and flavors that is bound to invigorate your taste buds.
My passions for this Vegan Nasi Ulam recipe go beyond just its taste. However, one cannot downplay the alignment it has with other traditional Asian dishes like Khao Yam (a Southern Thai rice salad) or even a hearty Indian Pulao, making it ideal to mix and match. This recipe works well with other Southeast Asian inspired dishes such as a comforting bowl of Malaysian Laksa Soup or an Indonesian Gado-Gado salad, further expanding your vegan menu options.
Ultimately, my love for this Vegan Nasi Ulam recipe is rooted in its proof that pleasing our appetites and respecting our dietary preferences needn’t be mutually exclusive. It’s international, inclusive, and a wonderfully flavorful representation of creativity in the kitchen, making cooking such a rewarding journey.
What You’ll Need
- 3 cups of Jasmine Rice
- 2 Lemongrass stalks (finely chopped)
- 6 Kaffir Lime leaves (finely sliced)
- 1 cup of Thai Basil leaves (finely chopped)
- 1 cup of Mint leaves (finely chopped)
- 1 cup of Cilantro leaves (finely chopped)
- 6 fresh Red Chilies (finely chopped)
- 6 Shallots (finely chopped)
- 4 Garlic cloves (finely chopped)
- 4 tablespoons of Vegetable Oil
- 1 tablespoon of Salt
- 1 tablespoon of ground Turmeric
- 6 cups of Water
- 1 bunch of Water Spinach (optional for garnish)
- 1 bunch of Bean Sprouts (optional for garnish)
- 1 cup of Vegan ‘Belacan’ (vegan shrimp paste substitute)
- 2 tablespoons of Lime Juice
- 1/2 cup of Roasted Peanuts (for garnish)
Method
Step One
Start by rinsing the jasmine rice under cold water until the water is clear. After doing so, cook the rice in a pot with 6 cups of water. Let the rice simmer on a low heat until all the water is absorbed.
Step Two
In a separate pan, heat up the vegetable oil on a medium heat. Proceed to add the chopped lemongrass, kaffir lime leaves, shallots, garlic, and red chilies into the pan. Stir continuously to prevent burning and cook until the ingredients become fragrant.
Step Three
Mix the vegan ‘Belacan’ into the pan with your cooked ingredients. Add in the ground turmeric and salt as well, stirring the mixture until all ingredients are well combined.
Step Four
Once your jasmine rice is fully cooked and has cooled down, add it to your pan mixture. Also add in the finely chopped Thai basil, mint, and cilantro leaves. Pour the lime juice over the top of the mixture, then stir all ingredients together until the rice is fully coated with the rest of the components in the pan.
Step Five
In order to serve your Vegan Nasi Ulam, garnish the dish with the optional water spinach, bean sprouts, and roasted peanuts.
