 A serving ofnasi ambeng | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Java |
| Associatedcuisine | Javanese cuisine (also includingJavanese diaspora) |
| Created by | Javanese |
| Main ingredients | Steamed rice, friedtempeh,bergedel,rempeyek,rendang,sambal goreng, boiled egg,urap and sometimesfried noodles (Selangor region) |
Nasi ambeng (from Javanese ꦤꦱꦶꦲꦩ꧀ꦧꦼꦁ 'nasi ambêng') is anIndonesian (Javanese) fragrant rice dish that consists of—but is not limited to[2]—steamed white rice,chicken curry or chicken stewed in soy sauce, beef or chickenrendang,sambal goreng (lit. friedsambal; a mildly spicy stir-fried relish commonly made withfirm tofu,tempeh, andlong beans[3])urap,bergedel, andserunding.
It is a popular food inJavanese cuisine, especially within theJavanese diaspora communities[4] inSingapore[5] and theMalaysian states ofJohor andSelangor where they also addedfried noodles as additional condiments.[6][7]
Nasi ambeng is often servedcommunal dining-style on a platter[8] to be shared among four to five people, especially during festive or special occasions such as akenduri.[9]
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