 | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Jakarta[2] |
| Associated cuisine | Indonesia, Malaysia, Singapore and Southern Thailand[3] |
| Main ingredients | Steamed rice dish mixed with various herbs |
| Variations | Rich variations across the respective region |
Nasi ulam is a traditional Indonesian dish of steamed rice (nasi) served with various herbs and vegetables (ulam).[4]
The herbs used are mostly the leaves of pegagan (Centella asiatica), though they can also be replaced with kemangi (lemon basil), vegetables, and spices, accompanied with various side dishes.[2] This dish is a feature of Betawi[2] and Malay cuisine with many variations and is commonly found in Indonesia, Malaysia, Singapore, and southern Thailand. Nasi ulam is often served with sambal chilli paste.
- ^ Rizky Tyas Febriani. "Nasi Ulam Betawi". warisanbudaya.kemdikbud.go.id (in Indonesian). Retrieved September 9, 2020.
- ^ a b c "Where to go for authentic Betawi cuisine". The Jakarta Post. Retrieved September 6, 2020.
- ^ "Nasi ulam, Infopedia". eresources.nlb.gov.sg. Retrieved September 6, 2020.
- ^ "Perpaduan Kultur Dalam Seporsi Nasi Ulam Betawi", Food Detik