Nasi ambeng

Nasi ambeng

A serving of nasi ambeng
Course	Main course
Place of origin	Indonesia[1]
Region or state	Java
Associated cuisine	Indonesia, Malaysia, and Singapore
Created by	Javanese
Main ingredients	Steamed 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^[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 serunding.

It is a popular food in Javanese cuisine, especially within the Javanese-Malay communities^[4] in Singapore^[5] and the Malaysian states of Johor and Selangor where they also added fried noodles as additional condiments.^[6][7]

Nasi ambeng is often served communal dining-style on a platter^[8] to be shared among four to five people, especially during festive or special occasions such as a kenduri.^[9]

• Nasi campur
• Nasi bakar
• Javanese cuisine
• Tumpeng