Nasi ulam

Nasi ulam
Nasi ulam Betawi (Jakarta) style, topped with dendeng sapi (beef jerky), krupuk, and omelette.
CourseMain course
Region or stateJakarta, Java and Kedah, Malay Peninsula
Associated cuisineSouthern Thailand, MalaysiaMalaysia, Singapore and Indonesia
Main ingredientsSteamed rice dish mixed with various herbs
VariationsRich variations across the respective region
  •   Media: Nasi ulam

Nasi ulam is a traditional rice dish of Betawi, Malay (especially of the northern Malay Peninsular) and Peranakan cuisines that mixes various traditional herbs and vegetables (ulam) mostly the leaves of pegagan (Centella asiatica), kemangi (lemon basil), Vietnamese mint, and torch ginger among other things, accompanied with various side dishes.

This dish is a feature of with many variations and is commonly found in Indonesia, Malaysia, Singapore, and southern Thailand. Nasi ulam is often served with sambal chilli paste.

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