Nasi ambeng

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Nasi ambeng
Nasi ambeng.jpg
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
Cookbook: Nasi ambeng  Media: Nasi ambeng

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].

  1. ^ "Communal Dish". The Star Online, Malaysia. Retrieved 2018-05-03. 
  2. ^ Shameer, Shana. "Sambal Goreng Tahu Tempe (Bean Curd, Tempe and Long Beans)". Retrieved 2018-05-03. 
  3. ^ Dil, Munsyi. "Nasi Ambeng". Retrieved 2018-05-03. 
  4. ^ Goh, Kenneth. "Yummy platter". The Straits Times, Singapore. Retrieved 2018-05-03. 
  5. ^ Hirdan, Kusyi. "Simbolik daripada nasi ambeng". Harian Metro, Malaysia. Retrieved 2018-05-03. 
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