Nasi ulam, a wholesome, balanced meal that is tasty is a specialty of Kedah Malays and the Peranakans. This aromatic rice meal of fresh vegetables makes a great packed lunch. Cooked white rice is mixed with finely shredded fresh vegetables, aromatic herbs, dried prawns, toasted desiccated coconut and salted fish. When preparing this dish, the amount of vegetables served can be varied according to preference and taste.

Nasi Ulam 

Ingredients

Two cups of rice, cooked with 2 stalks of lemon grass and pandan leaves
Garnishing:
5 -6 shallots, sliced
100g dried salted fish fillet, fried and pounded
100g dried salted prawn, pounded and fried
50g desiccated coconut
lime juice
Ulam vegetables:
Daun kadok (sirih tanah)
Daun cekor (leaves of Indian galangal)
mint leaves
red and green chillies
2 stalks bunga kantan (flower of blue ginger)

Method
Cook the rice with 2 stalks of lemon grass and pandan leaves. Refer cooking white rice.

Then wash and cut all the Ulam vegetables into thin shreds.
To serve, mix the cooked rice with the garnishing and cut ulam vegetables. The amount of ingredients mixed can be according to taste.