Vegetarian Nasi Ulam

Ingredients(for 1 bowl (approx. 250g per serving))

• 2 cups Cooked brown rice (Nasi; use brown rice for added fiber)
• 1/2 cup Grated toasted coconut (Kelapa parut goreng)
• 1/4 cup Daun kaduk (wild betel leaf) (Finely sliced)
• 2 leaves Daun limau purut (kaffir lime leaf) (Finely shredded)
• 1/4 cup Daun selasih (basil leaf) (Finely sliced)
• 1 stalk Lemongrass (Serai, tender part only, finely chopped)
• 1 tablespoon Torch ginger flower (Bunga kantan, finely sliced)
• 1 leaf Pandan leaf (Daun pandan, finely sliced) - optional
• 1/2 cup Chopped cucumber (Timun, diced)
• 1 Red chili (Cili merah, deseeded and sliced thinly) - optional
• 1/2 teaspoon Salt (Garam)
• 1/4 teaspoon Black pepper (Lada hitam)

Instructions

1. 1

   Prepare all herbs by washing thoroughly. Finely slice daun kaduk, daun limau purut, daun selasih, pandan leaf, and bunga kantan.

   5 minutes

   Use a sharp knife for even slicing and best texture.

2. 2

   Toast grated coconut in a dry pan over medium heat until golden and fragrant.

   4 minutes

   Stir constantly to prevent burning and enhance aroma.

3. 3

   Cook brown rice (nasi) until light and fluffy. Let cool to room temperature.

   15 minutes

   Spread rice on a tray to cool quickly and avoid clumping.

4. 4

   Combine cooled rice, toasted coconut, all herbs, lemongrass, cucumber, and chili in a large mixing bowl.

   3 minutes

   Mix gently with your hands or a rice paddle to avoid breaking the rice grains.