Indonesian rice dish
Nasi ambeng in Kuala lumpur, Malaysia.
|Place of origin||Indonesia|
|Region or state||Java|
|Associated cuisine||Indonesia, Malaysia, and Singapore|
|Main ingredients||Rice, Fried Tempeh, bergedel, Rempeyek, Rendang, Sambal Goreng, Boiled egg, Urap and sometimes fried noodles (Selangor region)|
Nasi ambeng or Nasi ambang is an Indonesian fragrant rice dish that consists of—but is not limited to—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) urap, bergedel, and serunding.
It is a popular Javanese cuisine, especially within the Javanese-Malay communities in Singapore and the Malaysian states of Johor and Selangor where they also added fried noodles as additional condiments.
Nasi ambeng is often served communal dining-style on a platter to be shared among four to five people; especially during festive or special occasions such as a kenduri.