The Little Red Hen
Malaysian restaurant · Maxwell ·
Herbaceous nasi ulam with ayam percik, rendang, vegan options
Herbaceous nasi ulam with ayam percik, rendang, vegan options
"This small stall, run by a kind vendor named Redha, was where the writer first encountered nasi ulam, a Southeast Asian heritage dish with Malay, Peranakan, and Indonesian variations. The dish mixes very finely chopped herbs—commonly lemongrass, kaffir lime leaf, and mint, but also betel leaf, laksa leaf, shallot, galangal, torch ginger, Thai basil, and fresh turmeric—into freshly cooked white rice; herbs should be chopped extra-fine and folded into warm (not steaming) rice to avoid wilting, at roughly 1–2 tablespoons of mixed herbs per cup of rice. Traditionally it is served with blanched vegetables (chopped green beans are suggested) and a spoonful of sambal belacan or another chile paste. The Malay word “ulam” means herb or indigenous plant, and the preparation emphasizes using local, available ingredients to turn plain rice into a flavorful, healthful dish." - Jackson Kao
"A hawker stand known for a labor‑intensive rendition of nasi ulam, a herbaceous rice that can include up to 19 chopped herbs such as laksa leaf, galangal, Thai basil, torch ginger, mint, ulam raja, lemongrass, turmeric and wild betel leaf. The owner rises before dawn to source produce from market vendors—many ingredients arrive from Malaysia—rather than foraging on-site, preserving traditional flavors through meticulous preparation." - Jackson Kao
lucca
Yess
Siti Hajar N.
zrina
David O.
Zaza Md T.
Jasmine S.
Rennie L.