Nasi ulam facts for kids
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| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Jakarta |
| Associated national cuisine | Indonesia, Malaysia, Singapore and Southern Thailand |
| Main ingredients | Steamed rice dish mixed with various herbs |
| Variations | Rich variations across the respective region |
Nasi ulam is a yummy traditional Indonesian dish. It's made with steamed rice (nasi) mixed with lots of fresh herbs and vegetables (ulam).
This special rice dish uses herbs like pegagan (Centella asiatica) or kemangi (lemon basil). It also has different vegetables, spices, and many side dishes. Nasi ulam is popular with the Betawi and Malay cultures. You can find it in Indonesia, Malaysia, Singapore, and southern Thailand. Often, it's served with sambal chilli paste for an extra kick!
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A Taste of History
Nasi ulam is a classic Betawi mixed rice dish. Its unique taste comes from different cooking styles over time. Some people think that the idea of mixing white rice with serundeng (grated coconut) and peanuts came from India.
Where Did it Come From?
Even though nasi ulam is famous in Jakarta, it actually started in Tangerang, Banten. In the past, many nasi ulam sellers from Tangerang brought their food to Glodok, Jakarta. This is how they shared their delicious dish with people there, especially with Chinese Indonesians.
Not all Betawi people in Jakarta know about every type of nasi ulam. There are "wet" (basah) and "dry" (kering) versions. The wet type is mostly known in areas like Cina Benteng and Tanjung Priok. The dry type is popular in places like Tebet and Jatinegara. Betawi people often eat nasi ulam for breakfast.
Different Kinds of Nasi Ulam
Nasi Ulam in Indonesia
In Indonesia, you can find nasi ulam in Betawi cooking (from Jakarta). It's also found in Bali and among the Malay people in Sumatra.
Jakarta has two main kinds of nasi ulam. There's the wet (soupy) nasi ulam from northern and central Jakarta. Then there's the dry one from southern Jakarta. In Indonesia, nasi ulam usually has kemangi herb, chili, and sliced cucumber. It's often sprinkled with crushed peanuts or serundeng (grated and fried coconut). Many other tasty dishes are added too. These can include dendeng (beef jerky), telur dadar (omelette), perkedel (mashed potato fritter), fried tofu or tempeh, and krupuk.
Nasi Ulam in Malaysia
In Malaysia, nasi ulam is made with cold boiled rice. This rice is mixed with shredded herbs like daun kaduk (wild pepper leaf) and pucuk gajus (cashew leaf shoots). Onions and other spices are also added. Sometimes, shredded fried fish is mixed in as well. This style of nasi ulam is common in northwest Peninsular Malaysia. There's also a type of nasi ulam in northeast Peninsular Malaysia called nasi kerabu. This version has blue-colored rice!
