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''Nasi ulam'' is a steamed rice dish mixed with various herbs, especially the leaves of ''pegagan'' (''Centella asiatica'') or often replaced with ''kemangi'' (lemon basil), vegetables, spices and accompanied with various side dishes. This dish is a feature of Malay cuisine with many variations and is commonly found in Malaysia, Indonesia and southern Thailand. 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''. In Indonesia, ''nasi ulam'' can be found in Betawi (native Jakartans) cuisine as well as Sumatran Malay and Bali. 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, ''kerisik'' (grated and sauteed coconut) or ''serundeng''. 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''. ==See also== *Ulam (salad) *Nasi bogana *Nasi campur *Nasi goreng *Nasi kebuli *Nasi kucing *Nasi kuning *Nasi lemak *Nasi liwet *Nasi pecel *Nasi tim *Nasi uduk 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「nasi ulam」の詳細全文を読む スポンサード リンク
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