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) is a traditional Indonesian (Javanese-origin) dish of steamed rice (nasi) served with various ulam (side dishes).

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 Javanese (inventor) and Betawi 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.

Etymology

“Nasi ulam” is an Old Javanese in origin. It consists of two Old Javanese words, nasi (lit. 'cooked rice') and ulam (lit. 'any side dish, such as meats of fish'). The earliest mentions about these specific dish appeared in the Old Javanese manuscripts of Ślokāntara and Korawāśrama, where the dish was already consumed and sold by the Javanese in Ancient Java era.

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 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.

Variants

Indonesia

In Indonesia, nasi ulam can be found in Betawi (native Jakartans) cuisine as well as Bali and Sumatran Malay.

In Jakarta there are two types of nasi ulam, the wet (soupy) nasi ulam of northern and central Jakarta, and dry one of southern Jakarta. In Indonesia, nasi ulam usually spiced with kemangi herb, chili, sliced cucumber and sprinkled with peanuts granule and serundeng (grated and sauteed coconut). An array of other additional dishes are often added on top of nasi ulam, such as dendeng (beef jerky), telur dadar (omelette), perkedel (mashed potato fritter), fried tofu or tempeh, and krupuk.

Malaysia

Nasi ulam in Malaysia consist of cold boiled rice that is mixed with shredded herbs such as daun kaduk (wild pepper leaf), pucuk gajus (cashew leaf shoots), onions etc. Kerisik and other spices are also added. Sometimes shredded fried fish is mixed in. This version is common in northwest Peninsular Malaysia. A type of nasi ulam in northeast Peninsular Malaysia, in which the rice is dyed blue, is called nasi kerabu.

See also

• Ulam (salad)
• Nasi bogana
• Nasi campur
• Nasi goreng
• Nasi kebuli
• Nasi kerabu
• Nasi kucing
• Nasi kuning
• Nasi lemak
• Nasi liwet
• Nasi pecel
• Nasi tim
• Nasi uduk