Nasi ulam

Nasi ulam
Nasi ulam Betawi (Jakarta) style, topped with dendeng sapi (beef jerky), krupuk, and omelette.

Nasi ulam is a steamed rice dish mixed with various herbs, especially the leaves of pegagan (Centella asiatica) or often replaced with kemangi (lemon basil), vegetables, spices and accompanied with various side dishes. This dish is a Malay cuisine, it have many variations and commonly found in Malaysia and Indonesia.

In Indonesia, nasi ulam can be found in Betawi (native Jakartans) cuisine as well as Sumatran Malay and Bali. In Jakarta there is two types of nasi ulam, the wet (soupy) nasi ulam of northern and central Jakarta, and dry one of southern Jakarta. In Indonesia, nasi ulam usually spiced with kemangi herb, chili and sprinkled with peanuts granule, kerisik (grated and sauted coconut) or serundeng. The array of other additional dishes usually added on top of nasi ulam, such as dendeng (beef jerky), telur dadar (omelette), perkedel (mashed potato fritter), fried tofu or tempeh, and krupuk.

See also

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