Nasi ulam — Jakarta, Indonesia

Nasi ulam is a dish of steamed rice, mixed with many herbs, and especially pegagan leaves (Centella asiatica) or sometimes, as a replacement, kemangi (lemon basil), vegetables, spices, and accompanied by various dishes. It is a characteristic dish of Malay cuisine, and which has several variations in Malaysia, Indonesia and southern Thailand. Nasi ulam in Malaysia consists of cold cooked rice, mixed with chopped herbs such as daun kaduk (wild betel leaf), pucuk gajus (cashew leaves), or onion, etc. Kerisik (grated and roasted coconut) and other condiments are also added. Sometimes, pieces of fried fish are also added. In Indonesia, nasi ulam is found in Betawi cuisine, as well as among the Malays of Sumatra and in Bali. In Jakarta, there are two types of nasi ulam, in soup in North and Central Jakarta, and more traditional in South Jakarta. In Indonesia, nasi ulam is spiced, with kemangi herbs, chili, cucumber, peanuts and coconut. Many ingredients or dishes can be added to nasi ulam, such as dendeng (dried beef), telur dadar (omelet), perkedel (potato patties), fried tofu or tempeh, and krupuk. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q4920553) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.