Nasi ambeng

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Nasi ambeng
A serving of nasi ambeng
CourseMain course
Place of originIndonesia[1]
Region or stateJava
Associated cuisineIndonesia, Malaysia, and Singapore
Created byJavanese
Main ingredientsSteamed rice, fried tempeh, bergedel, rempeyek, rendang, sambal goreng, boiled egg, urap and sometimes fried noodles (Selangor region)

Nasi ambeng or Nasi ambang is an Indonesian fragrant rice dish that consists of—but is not limited to[2]—steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried relish commonly made with firm tofu, tempeh, and long beans[3]) urap, bergedel, and serunding.

It is a popular Javanese cuisine, especially within the Javanese-Malay communities[4] in Singapore[5] and the Malaysian states of Johor and Selangor where they also added fried noodles as additional condiments.[6][7]

Nasi ambeng is often served communal dining-style on a platter[8] to be shared among four to five people; especially during festive or special occasions such as a kenduri.[9]

See also[edit]


  1. ^ Zieman (24 August 2010). "Communal dish". The Star.
  2. ^ "Communal Dish". The Star Online, Malaysia. Retrieved 2018-05-03.
  3. ^ Shameer, Shana. "Sambal Goreng Tahu Tempe (Bean Curd, Tempe and Long Beans)". Retrieved 2018-05-03.
  4. ^ Dil, Munsyi. "Nasi Ambeng". Retrieved 2018-05-03.
  5. ^ Goh, Kenneth. "Yummy platter". The Straits Times, Singapore. Retrieved 2018-05-03.
  7. ^ Zieman (24 August 2010). "Communal dish". The Star.
  8. ^ Goh, Kenneth. "Yummy platter". The Straits Times, Singapore. Retrieved 2018-05-03.
  9. ^ Hirdan, Kusyi. "Simbolik daripada nasi ambeng". Harian Metro, Malaysia. Retrieved 2018-05-03.