Nasi ulam is a traditional mixed rice dish of Betawi, Malay and Peranakan cuisines that combines steamed rice with a variety of aromatic herbs and vegetables, such as pegagan, kemangi lemon basil, Vietnamese mint and torch ginger. It is found across Indonesia, Malaysia, Singapore and southern Thailand, but developed along two separate regional lines: as a Betawi specialty from the Jakarta area in Indonesia, and as a dish created by Kedahan Malays in Kedah in northern Malaysia. It is commonly served with sambal chili paste alongside a range of side dishes that differ considerably between regional versions. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Region Connections
In Cuisine
Source Nasi ulam (Wikipedia)
Uses Ingredient
Source Nasi ulam (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Indonesia, originated there.
Sources
1. Nasi ulam (Wikidata)
P495 (country of origin): IndonesiaQuote, P495 (country of origin): Indonesia
Indonesia
Nasi ulam (Wikipedia)
- Uses Ingredient: Rice, Infobox main_ingredient field: Steamed rice dish mixed with various herbs
In Cuisine: Malay Cuisine, lead paragraph
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.
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