Nasi ulam

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Nasi ulam
Nasi Ulam Betawi.jpg
Nasi ulam Betawi (Jakarta) style, topped with dendeng sapi (beef jerky), krupuk, and omelette.
CourseMain course
Place of originIndonesia
Region or stateJakarta, Nationwide in Indonesia, also popular in Southeast Asia
Associated national cuisineIndonesia, Malaysia, Thailand
Main ingredientsSteamed rice dish mixed with various herbs
VariationsRich variations across the respective region

Nasi ulam is an Indonesian 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 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 (wild pepper leaf), pucuk gajus (cashew leaf shoots), 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 (native Jakartans) cuisine as well as Sumatran Malay and Bali. In Jakarta there are 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, sliced cucumber and sprinkled with peanuts granule, kerisik (grated and sauteed coconut) or serundeng. An array of other additional dishes are often added on top of nasi ulam, such as dendeng (beef jerky), telur dadar (omelette), perkedel (mashed potato fritter), fried tofu or tempeh, and krupuk.[1]

See also[edit]


  1. ^ "Perpaduan kultur dalam seporsi nasi ulam betawi". (Indonesian)