Nasi ulam

Nasi ulamBetawi (Jakarta) style, topped withdendeng sapi (beef jerky),krupuk, and omelette.
Course	Main course
Place of origin	Indonesia[1] andMalaysia[2]
Region or state	Jakarta[3] andKedah[4]
Associatedcuisine	Indonesia,Malaysia,Singapore and SouthernThailand[5]
Main ingredients	Steamedrice dish mixed with various herbs
Variations	Rich variations across the respective region
Media: Nasi ulam

Nasi ulam is a traditionalIndonesian,Malaysian, and generallyMalay^[6][7][8][9] dish of steamedrice (nasi) served with various herbs and vegetables (Ulam (salad)).^[10][11]

The herbs used are mostly the leaves ofpegagan (Centella asiatica), though they can also be replaced withkemangi (lemon basil), vegetables, and spices, accompanied with various side dishes.^[3] This dish is a feature ofBetawi^[3] andMalay cuisine with many variations and is commonly found inIndonesia,Malaysia,Singapore, and southernThailand. Nasi ulam is often served withsambal chilli paste.

Nasi ulam is a typicalBetawi mixed rice. Nasi ulam is a cross of several culinary cultures that influence the variant of the nasi ulam and its side dishes. Some say^[who?] that white rice topped with coconut serundeng (ulam) and peanuts is an Indian influence. In Indonesia, Nasi Ulam is not only found in Jakarta but alsoSumatra andBali.Ulam inBetawi language is the name forserundeng fromgrated coconut, which when stirred with hot white rice will bring out a savory and slightly spicy taste on the tongue.

The history of Nasi Ulam comes fromTangerang,Banten. Unfortunately, this dish is rarely known by the surrounding community and is more associated with cuisine from Jakarta. This is because, in the past, a large number of Nasi Ulam traders from Tangerang brought the dish toGlodok, Jakarta. The cuisine was enjoyed by the local community, particularlyChinese Indonesians.

Not all Betawi people in Jakarta are familiar with all variations of Nasi Ulam, both wet (basah) and dry (kering).Wet ulam is only known among the Cina Benteng, Petak Sembilan, kawasan Pecinan, Tanjung Priok, Kemayoran, Matraman, dan Senen. Meanwhile,dried ulam is known in the Tebet, Kayumanis, and Mester Jatinegara areas. Betawi people usually eat rice ulam in the morning as one of the breakfast menus.^[12]

In Indonesia,nasi ulam can be found inBetawi (native Jakartans) cuisine^[1] as well asBali and SumatranMalay.^[13]

In Jakarta there are two types ofnasi ulam, the wet (soupy)nasi ulam of northern and central Jakarta, and dry one of southern Jakarta. In Indonesia, nasi ulam usually spiced withkemangi herb, chili, sliced cucumber and sprinkled with peanuts granule andserundeng (grated and sauteed coconut). An array of other additional dishes are often added on top ofnasi ulam, such asdendeng (beef jerky),telur dadar (omelette),perkedel (mashed potato fritter), friedtofu ortempeh, andkrupuk.^[14]

Nasi ulam in Malaysia consist of cold boiled rice that is mixed with shredded herbs such asdaun 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 callednasi kerabu.^{[citation needed]}

• Ulam (salad)
• Nasi bogana
• Nasi campur
• Nasi goreng
• Nasi kebuli
• Nasi kerabu
• Nasi kucing
• Nasi kuning
• Nasi lemak
• Nasi liwet
• Nasi pecel
• Nasi tim
• Nasi uduk

• Indonesian rice dishes
• Betawi cuisine
• Malay cuisine
• Malaysian rice dishes

• CS1 Indonesian-language sources (id)
• CS1 Malay-language sources (ms)
• Articles with short description
• Short description matches Wikidata
• All articles with specifically marked weasel-worded phrases
• Articles with specifically marked weasel-worded phrases from December 2023
• All articles with unsourced statements
• Articles with unsourced statements from February 2025