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| Course | Main course |
|---|---|
| Region or state | Jakarta,Java[1] andKedah,Malay Peninsula[2] |
| Associatedcuisine | SouthernThailand,MalaysiaMalaysia,Singapore andIndonesia[3][4][5] |
| Main ingredients | Steamedrice dish mixed with various herbs |
| Variations | Rich variations across the respective region |
Nasi ulam is a traditionalrice dish ofBetawi,[1]Malay (especially of the northernMalay Peninsular[6][7][8][9]) andPeranakan cuisines that mixes various traditional herbs and vegetables (ulam)[10] mostly the leaves ofpegagan (Centella asiatica),kemangi (lemon basil),Vietnamese mint, andtorch ginger among other things,[9] accompanied with various side dishes.[1]
This dish is a feature of with many variations and is commonly found inIndonesia,Malaysia,Singapore, andsouthern Thailand. 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.[11]
In Indonesia,nasi ulam can be found inBetawi (native Jakartans) cuisine[5] as well asBali and SumatranMalay.[12]
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.[13]
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]
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