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Nasi campur (Indonesian and Malay for 'mixed rice'), also known as nasi rames (Javanese: ꦤꦱꦶꦫꦩꦼꦱ꧀, romanized: nasi raměs, lit. 'mixed rice') or sego campur (Javanese: ꦱꦼꦒ ꦕꦩ꧀ꦥꦸꦂ, romanized: sěgå campur; [sə'gɔ ˈtʃampur]) in Java, refers to an Indonesian and Malay dish of a scoop of nasi putih accompanied by small portions of several other dishes, which ...
Bihun goreng, bee hoon goreng or mee hoon goreng refers to a dish of fried noodles cooked with rice vermicelli in both the Indonesian and Malay languages. [1] In certain countries, such as Singapore, the term goreng is occasionally substituted with its English equivalent for the name of the dish.
Cooked white rice. White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Nasi goreng seafood (with seafood, such as squid, fish and shrimp) [72] Nasi goreng serundeng (with serundeng or sauteed grated coconut flakes) [117] Nasi goreng setan (devil's fried rice), extra hot and spicy fried rice with various types of chili peppers, including sambal paste, sliced fresh bird's-eye chili and chili powder [118] [119]
Nasi ambeng (from Javanese ꦤꦱꦶ ꦲꦩ꧀ꦧꦼꦁ 'nasi ambêng') is an Indonesian fragrant rice dish that consists of—but is not limited to [2] —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 relish commonly made with firm tofu, tempeh, and long beans [3]) urap, bergedel, and ...
Nasi kandar (Jawi: ناسي كاندر) is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India.The meal consists of steamed rice combined with an array of distinct curries, side dishes, and gravies.
Nasi kuning Banjar – with masak habang side dish including ikan haruan (Snakehead murrel). [39] Nasi kuning Betawi – with balado egg, ayam goreng, perkedel, bawang goreng, kerupuk, cucumber, and sambal. [40] Nasi kuning Gorontalo – with chicken broth soup. Nasi kuning Jawa – with orek tempe, perkedel, shredded omelette, and ayam goreng.