Nasi ulam

Nasi ulam
	Nasi ulam Betawi (Jakarta) style, topped with dendeng sapi (beef jerky), krupuk, and omelette.
Course	Main course
Place of origin	Java (Indonesia)
Region or state	Java
Associated cuisine	Javanese cuisine (also including Javanese diaspora)
Main ingredients	Steamed rice dish mixed with various herbs
Variations	Rich variations across the respective region
	Media: Nasi ulam;

Nasi ulam (from Kawi nasi ulam)^[4] is a traditional Indonesian (Javanese-origin) dish of steamed rice (nasi) served with various ulam (side dishes).^[5]

The herbs used are mostly the leaves of pegagan (Centella asiatica), though they can also be replaced with kemangi (lemon basil), vegetables, and spices, accompanied with various side dishes.^[2] This dish is a feature of Javanese (inventor) and Betawi^[2] cuisines with many variations and is commonly found in Java and anywhere across the globe where the Javanese diaspora settled. Nasi ulam is often served with sambal chilli paste.

^ Rizky Tyas Febriani. "Nasi Ulam Betawi". warisanbudaya.kemdikbud.go.id (in Indonesian). Retrieved September 9, 2020.
^ ^a ^b ^c "Where to go for authentic Betawi cuisine". The Jakarta Post. Retrieved September 6, 2020.
^ "Nasi ulam, Infopedia". eresources.nlb.gov.sg. Retrieved September 6, 2020.
^ Cite error: The named reference NU was invoked but never defined (see the help page).
^ "Perpaduan Kultur Dalam Seporsi Nasi Ulam Betawi", Food Detik

[Kemendikbud_Nasi_Ulam-1] Rizky Tyas Febriani. "Nasi Ulam Betawi". warisanbudaya.kemdikbud.go.id (in Indonesian). Retrieved September 9, 2020.

[JP-Betawi-Food-2] "Where to go for authentic Betawi cuisine". The Jakarta Post. Retrieved September 6, 2020.

[SG-Info-3] "Nasi ulam, Infopedia". eresources.nlb.gov.sg. Retrieved September 6, 2020.

[NU-4] Cite error: The named reference NU was invoked but never defined (see the help page).

[5] "Perpaduan Kultur Dalam Seporsi Nasi Ulam Betawi", Food Detik

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Nasi ulam

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