Nasi ulam

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/