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|
 A plate of nasi lengko | |
| Alternative names | Sega lengko (Cirebonese orJavanese) |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | West Java andCentral Java |
| Created by | Cirebonese andJavanese |
| Serving temperature | hot |
Nasi lengko inIndonesian, also known assega lengko (Lengko rice inEnglish) is a typicalCirebonese dish inCirebon,Indramayu,Brebes,Tegal and surrounding areas.[1][2][3]
The key components of the dish are white rice (ideally hot), friedtempeh, friedtofu,cucumbers (raw, freshly chopped), boiledbean sprouts, chives leaves (cut into small pieces), fried onions, peanut sauce (like salad seasoning, spicy or not depending on taste), and a light soy sauce poured over the top.
The fried tempeh and tofu are cut into small pieces and placed on a plate of rice. Chopped cucumber is sprinkled on top. Bean sprouts and peanut sauce are poured over it, with pieces of chives or spring onion leaves. After this, the soy sauce is drizzled over. Lastly, the dish is given a sprinkle of fried onions. The dish is often served with aci crackers, a white, round or square condiment. Aci crackers smeared with ketchup are a popular appetizer.
Nasi lengko is usually served with five to ten sticks ofsatay on the side.
"Maka itulah disebut lengko karena lauknya langka (tidak ada)," sebut Raffan [S. Hasyim]
