Herbed Rice Recipe (Nasi Ulam)

Use chilled, cooked long-grain rice such as basmati for the best texture — it's drier and less sticky than jasmine rice. If using regular rice, chill it in the fridge overnight first to lose excess moisture.

Soak the dried shrimp in warm water until softened.

Drain the softened shrimp and coarsely pound it using a mortar and pestle.

Heat a dry wok (no oil) and toast the pounded shrimp, stirring constantly, until dry and fragrant — watch closely so it doesn't burn.

Add the shredded coconut to the wok and stir-fry continuously until it turns golden brown, making kerisik (toasted coconut). If fresh grated coconut isn't available, use desiccated coconut and toast it the same way.

Transfer the toasted coconut to a mortar and pestle and pound until fine; set aside.

In a large bowl, combine the chilled rice with the sliced daun kadok, Thai basil, mint, and daun kesom. Feel free to swap in more Thai basil, mint, or cilantro for any herb you can't find.

Add the sliced kaffir lime leaves, shallots, and lemongrass to the bowl.

Add the pounded toasted coconut and toasted dried shrimp to the rice mixture.

Season with the salt, sugar, white pepper powder, and black pepper powder.

Toss everything together well until evenly combined, tasting and adjusting seasoning as needed.

Serve the nasi ulam immediately while fresh and fragrant.