nasi ulam

{{short description|Indonesian and Malaysian rice dish}}

{{Infobox food

| name = Nasi ulam

| image = Nasi Ulam Betawi.jpg

| image_size = 250px

| caption = Nasi ulam Betawi (Jakarta) style, topped with dendeng sapi (beef jerky), krupuk, and omelette.

| alternate_name =

| country = Indonesia{{Cite news|url= https://warisanbudaya.kemdikbud.go.id/?newdetail&detailTetap=674|title= Nasi Ulam Betawi|last= Rizky Tyas Febriani|website=warisanbudaya.kemdikbud.go.id|language=id|access-date=September 9, 2020}} and Malaysia {{cite web| title=Nasi Ulam Kedah 44 Jenis Ulam | website=Sirap Limau| date=3 December 2024|url=https://siraplimau.com/nasi-ulam-kedah-jenis-daun-ulam/| language=ms| access-date=10 April 2025}}

| region = Jakarta{{Cite web|title=Where to go for authentic Betawi cuisine|url=https://www.thejakartapost.com/life/2020/06/22/where-to-go-for-authentic-betawi-cuisine.html|access-date=September 6, 2020|website=The Jakarta Post|language=en}} and Kedah{{cite web|title=Nasi Ulam Pemikat Selera Orang Kedah | website=Kosmo| date=20 March 2024| url=https://www.kosmo.com.my/2024/03/20/nasi-ulam-pemikat-selera-orang-kedah/| language=ms| access-date=10 April 2025}}

| national_cuisine = Indonesia, Malaysia, Singapore and Southern Thailand{{Cite web|title=Nasi ulam, Infopedia |url=https://eresources.nlb.gov.sg/infopedia/articles/SIP_916_2004-12-23.html?s=malaysian%20food|access-date=September 6, 2020|website=eresources.nlb.gov.sg}}

| creator =

| course = Main course

| served =

| main_ingredient = Steamed rice dish mixed with various herbs

| variations = Rich variations across the respective region

| calories =

| other =

}}

Nasi ulam is a traditional Indonesian and Malaysian{{cite web|title=Iconic dishes a guide to rice dishes in Malaysia Michelin guide| website=Michelin| date=1 February 2023| url=https://guide.michelin.com/en/article/dining-out/iconic-dishes-a-guide-to-rice-dishes-in-malaysia-michelin-guide| language=en| access-date=10 April 2025}}{{cite web|title=Nasi Ulam recipe Auntie Gaik (Penang Peranakan Nasi Ulam)| website=Michelin| date=28 March 2024| url=https://guide.michelin.com/my/en/article/dining-in/nasi-ulam-recipe-auntie-gaik-leans-old-school-eatery| language=en| access-date=10 April 2025}}{{cite web|title= Nasi Ulam Badan Warisan Malaysia| website=Badan Warisan Malaysia| date=3 February 2024| url=https://badanwarisanmalaysia.org/tag/nasi-ulam/| language=en| access-date=10 April 2025}}{{cite web|title=Heritage Foods in Malaysia | website=The Star| date=9 March 2024| url=https://www.thestar.com.my/lifestyle/living/2024/03/09/heritage-foods-in-malaysia| language=en| access-date=10 April 2025}} dish of steamed rice (nasi) served with various herbs and vegetables (Ulam (salad)).{{cite web|title=Ulam dalam bahasa Melayu (Malay language)| website=Dewan Bahasa Pustaka Malaysia| date=10 April 2025| url=https://prpm.dbp.gov.my/cari1?keyword=ulam| language=ms| access-date=10 April 2025}}{{citation|url= https://food.detik.com/info-kuliner/d-3277371/perpaduan-kultur-dalam-seporsi-nasi-ulam-betawi |title= Perpaduan Kultur Dalam Seporsi Nasi Ulam Betawi|work=Food Detik}}

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.

==History==

Nasi ulam is a typical Betawi 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|date=December 2023}} 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 also Sumatra and Bali. Ulam in Betawi language is the name for serundeng from grated 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 from Tangerang, 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 to Glodok, Jakarta. The cuisine was enjoyed by the local community, particularly Chinese 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.{{citation|url= http://encyclopedia.jakarta-tourism.go.id/post/nasi-ulam--kuliner?lang=id|title= Nasi Ulam, Kuliner |encyclopedia=encyclopedia.jakarta-tourism}}