Nasi ulam

This flavorful combination of well-chilled rice and various fresh herbs is believed to have originated among the Peranakan ethnic minority, but it is nowadays enjoyed throughout Malaysia, as well as in some parts of Thailand and Indonesia, especially in Jakarta, where they make a wet and dry version of the dish.

The dish commonly employs finely chopped raw herbs such as betel leaves, cashew leaves, or Indian pennywort, while the common additions also include dried shrimps, grated coconut or kersik (fried coconut paste), shallots, various spices, or occasionally shredded dried fish.

Nasi ulam can be enjoyed on its own, but it is also often served as a filling and refreshing side dish with fried fish or chicken.