Nasi ambeng
 Nasi ambeng in Malaysia. | |
| Place of origin | Indonesia, Malaysia, Singapore |
|---|---|
| Region or state | Central Java, Johor, Selangor |
| Main ingredients | Rice, Fried Tempeh, bergedel, Rempeyek, Rendang, Sambal Goreng, Boiled egg, and Urap |
Nasi ambeng or Nasi ambang is a fragrant rice dish that consists of - but is not limited to[1] - steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried stew commonly made with firm tofu, tempeh, and long beans[2]) urap, bergedel, and serunding.
It is a popular Javanese cuisine, especially within the Javanese-Malay communities[3] in the Malaysian states of Selangor and Johor, Singapore as well as in Java, Indonesia.
Nasi ambeng is often served communal dining-style on a platter[4] to be shared among four to five people; especially during festive and/or special occasions such as a kenduri[5].
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References
- ↑ "Communal Dish". The Star Online, Malaysia. Retrieved 2018-05-03.
- ↑ Shameer, Shana. "Sambal Goreng Tahu Tempe (Bean Curd, Tempe and Long Beans)". Retrieved 2018-05-03.
- ↑ Dil, Munsyi. "Nasi Ambeng". Retrieved 2018-05-03.
- ↑ Goh, Kenneth. "Yummy platter". The Straits Times, Singapore. Retrieved 2018-05-03.
- ↑ Hirdan, Kusyi. "Simbolik daripada nasi ambeng". Harian Metro, Malaysia. Retrieved 2018-05-03.
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