Nasi ambeng: Difference between revisions
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Revision as of 14:52, 19 March 2020
 Nasi ambeng in Malaysia. | |
| Place of origin | Indonesia |
|---|---|
| Region or state | Java and Nationwide in Indonesia, also popular in Johor, Malaysia |
| 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.
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].
See also
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.
