Nasi ulam


Nasi ulam is an Indonesian steamed rice dish mixed with various herbs, especially the leaves of pegagan or often replaced with kemangi, vegetables, spices and accompanied with various side dishes. This dish is a feature of Betawi and Malay cuisine with many variations and is commonly found in Indonesia, Malaysia and southern Thailand.
Nasi ulam in Malaysia consist of cold boiled rice that is mixed with shredded herbs such as daun kaduk, pucuk gajus, onions etc. Kerisik and other spices are also added. Sometimes shredded fried fish is mixed in. This version is common in northwest Peninsular Malaysia. A type of nasi ulam in northeast Peninsular Malaysia, in which the rice is dyed blue, is called nasi kerabu.
In Indonesia, nasi ulam can be found in Betawi cuisine as well as Sumatran Malay and Bali. In Jakarta there are two types of nasi ulam, the wet nasi ulam of northern and central Jakarta, and dry one of southern Jakarta. In Indonesia, nasi ulam usually spiced with kemangi herb, chili, sliced cucumber and sprinkled with peanuts granule, kerisik or serundeng. An array of other additional dishes are often added on top of nasi ulam, such as dendeng, telur dadar, perkedel, fried tofu or tempeh, and krupuk.