Nasi ulam
| Course | Main course |
|---|---|
| Place of origin | Indonesia and Malaysia |
| Region or state | Jakarta and Kedah |
| Associated 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 traditional Indonesian and Malaysian dish of steamed rice (nasi) served with various herbs and vegetables (Ulam (salad)).
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. This dish is a feature of Betawi and Malay cuisine with many variations and is commonly found in Indonesia, Malaysia, Singapore, and southern Thailand. Nasi ulam is often served with sambal chilli paste.