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Nasi campur

Nasi campur served at Mandarin Oriental Hotel Majapahit, Surabaya, East Java
Alternative names	Nasi rames
Course	Main course
Place of origin	Maritime Southeast Asia
Associated cuisine	Indonesia, Malaysia, Brunei, Singapore and southern Thailand
Serving temperature	Hot or room temperature
Main ingredients	Rice with various side dishes
Variations	Nasi campur Bali, nasi padang, nasi rames, nasi kandar, rijsttafel (Indo)
Other information	Also popular in the Netherlands
Media: Nasi campur

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 (white rice) accompanied by small portions of several other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk.

Depending on the origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. It is a staple meal from Indonesia, Malaysia, Singapore, Brunei, and southern Thailand, and also popular in the Netherlands through its colonial ties with Indonesia.

This concept has parallels across Asia and the Pacific: in Thailand, it is known as Khao kaeng (Thai: ข้าวแกง), in Vietnam as Cơm bình dân. In the Philippines, the Carinderia offers a similar meal style, and in Japan, it is called as Ichijū-sansai. Similarly, in Hawaii, it is known as the Plate lunch, and in Mariana Islands, it is referred to as the "Fiesta Plate". However, in the Indonesian and Malay-speaking regions, the term nasi campur is the most commonly recognized name for this style of meal.

Origin

Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat. As a result, the question of origin or recipe is obscure. Yet, nasi campur is commonly perceived as steamed rice surrounded with dishes that might consist of vegetables and meats, served in personal portions, in contrast to tumpeng that is served in larger collective portions or rijsttafel that was presented in lavish colonial banquets.

In most cases, nasi campur refers specifically to the Indonesian and Malay versions of rice with assortments of side dishes. In Indonesia, it refers to any kind of rice surrounded by various dishes. In Malaysia and Brunei, it commonly refers to Malay mixed rice. However, the term can also encompass non-Malay versions like Nasi campur Cina, nasi campur Orang Ulu, and nasi campur Iban, among others.

In Japan, the United States, and most foreign countries, nasi campur often refers to the Balinese version, while in the Netherlands it most often refers to Indo-colonial nasi rames. The side dishes themselves might vary widely among regions and eating establishments.

Variations

There are several local variations throughout Southeast Asia, from Java, Bali, Malay Peninsula, Borneo, Sulawesi, Papuan, and Indo-colonial to Chinese Indonesian versions of nasi campur.

Balinese

In Bali, the mixed rice, called nasi campur Bali or simply nasi Bali, is a favorite among tourists. This Balinese version of nasi campur is probably the most internationally well-known version, mostly due to the "Bali factor". That is the Balinese popularity as the island resort among international visitors. The tastes are often distinctly local, punctuated by basa genep (lit. complete spices), the typical Balinese spice mix used as the base for many curry and vegetable dishes. The Balinese version of mixed rice may have grilled tuna, fried tofu, cucumber, spinach, tempeh, beef cubes, vegetable curry, corn, and chili sauce on the bed of rice. Mixed rice is often wrapped in a banana leaf and sold by street vendors.

As a Hindu-majority island, the Balinese version might add lawar and babi guling in their nasi campur fares. Nevertheless, the halal version is available, with ayam betutu, sate lilit, and eggs to accompany the rice.

Javanese

In Java, nasi campur is often called nasi rames (Javanese: ꦤꦱꦶꦫꦩꦼꦱ꧀, lit. 'mixed rice') and wide variations are available across the island. One dish that is usually found in a Javanese nasi campur is fried noodles. The combination known as nasi rames is a dish created in West Java during World War II by the Indo (Eurasian) cook, Truus van der Capellen, who ran the Bandung soup kitchens during (and after) the Japanese occupation. Later, she opened a restaurant in the Netherlands and made the dish equally popular there.

In Yogyakarta a Javanese version of nasi campur is called nasi ingkung, which consists of a whole cooked chicken dish called ayam ingkung, urapan kasultan, perkedel, empal gapit, sate tusuk jiwo, and tumpeng rice. Another notable version of nasi rames is nasi kucing, which is typically served in smaller portions.

Indonesian Chinese

The name nasi campur Tionghoa is only a shortened version of "nasi dengan daging campur cara Tionghoa" (i.e. "rice with an assortment of Chinese-styled meats"). Furthermore, most Chinese vendors and food-court stalls in the region serve only one kind of meat with rice and a bowl of broth; patrons have to order different meats as separate dishes or add-ons. Hence, in most cases, those Chinese vendors' menu refers to the specific meat accompanying plain rice, for example, char siew rice or roast pork rice. The nasi campur Tionghoa in this respect, is the combo set menu of various Chinese barbecued meats.

Some people who reside in Jakarta and other major cities with a significant Chinese population area use the term nasi campur loosely to refer to Chinese Indonesian's nasi campur Tionghoa (i.e., Chinese-styled nasi campur), a dish of rice with an assortment of barbecued meats, such as char siew, crispy roast pork, sweet pork sausage, and pork satay. This dish is usually served with simple Chinese chicken soup or sayur asin, an Indonesian clear broth of pork bones with fermented mustard greens. However, a name for a similar dish does not exist in mainland China, Singapore, Malaysia, or even most other areas of Indonesia outside of Jakarta.

Minangkabau

Nasi Padang is a quintessential dish of Minangkabau food culture originating from West Sumatra, Indonesia. It consists of steamed rice accompanied by a variety of pre-cooked dishes, including meats, fish, vegetables, and spicy sambals. Named after the city of Padang, Padang restaurants are easily recognizable by their traditional Rumah Gadang architecture and vibrant window displays featuring carefully arranged bowls of dishes. The serving styles vary, with smaller establishments typically using the "pesan" method, allowing customers to select their desired dishes, while larger restaurants employ the "hidang" method, presenting a banquet-style assortment of dishes served directly to patrons. A related dish, Nasi Kapau, hails from Nagari Kapau in Bukittinggi and is often described as the Minangkabau version of mixed rice. In Nasi Kapau stalls, customers choose from a wide selection of dishes presented in large bowls. In both dining styles, it is common to eat with one's hands, often using a kobokan—a bowl of water with lime—to cleanse the hands before and after the meal.

Nasi Padang and nasi kapau features a diverse array of dishes, showcasing the rich culinary heritage of the Minangkabau people. Typically served with steamed rice, popular accompaniments include gulai cubadak (unripe jackfruit curry) and boiled cassava leaves. Other offerings encompass a variety of gulai, such as rendang (spicy stewed beef), gulai ayam (chicken curry) and an assortment of offal dishes like gulai tunjang (cow foot tendons) and gulai ati (cow liver). The menu may also include fried options like ayam goreng (fried chicken) and baluik goreng (fried eel), alongside sambals and unique items like dendeng balado (crispy beef with chili) and ikan asam padeh (spicy-sour fish).

Malay

The Malay Nasi campur is the most prevalent version of nasi campur in Malaysia and Brunei. It is also popular in nearby areas, such as Singapore, southern Thailand and certain Malay regions of Indonesia, including the eastern and southern coasts of Sumatra and parts of West Kalimantan. In Kelantan and Pattani, this dish is also known as Nasi Berlauk, while in Penang, it is referred to as Nasi Melayu.

This version typically features a base of steamed white rice accompanied by a diverse selection of side dishes, such as curries, grilled meats, vegetables and sambals. The dishes found in a typical Malay Nasi Campur are known for their bold and aromatic flavors, achieved through the use of traditional spices and herbs. Rich curries, such as gulai ikan (fish curry), kari ayam (chicken curry) and the rendang daging (beef rendang), are frequently featured, alongside grilled or fried proteins like ikan bakar (grilled fish) and ayam goreng berempah (spiced fried chicken). Vegetables, either stir-fried or blanched, add freshness and texture, with options like kangkong (water spinach), eggplant with sambal and long beans being particularly popular. A variety of sambals, notably sambal belacan made with shrimp paste, adds a distinctive spicy and umami depth. Additional items such as fried tempeh, tofu, hard-boiled eggs, and pickled vegetables round out the plate with extra flavor and variety. Commonly served in a casual, self-service manner, Nasi Campur allows diners to build their plates from a buffet-like display, creating a balanced meal in a single serving.

Malaysian-Singaporean Chinese

Economy rice (simplified Chinese: 经济饭; traditional Chinese: 經濟飯; pinyin: jīngjì fàn; Jyutping: ging1 zai3 faan6; Pe̍h-ōe-jī: keng-chè-pn̄g), also known as Nasi Campur Cina (Chinese mixed rice) is a popular meal option in hawker centers, food courts, and street vendors across Malaysia and Singapore, where it is known locally as cai png in Hokkien. Featuring a wide array of cooked dishes served with steamed white rice, this economical meal option offers affordability and variety, with stalls typically displaying 10 to 15 choices, including meats, vegetables, eggs, and tofu. Customers select their preferred combination, often adding curry to the rice, creating a simple yet customizable meal similar to the Malay or Indonesian nasi campur. Thought of as a form of "home-cooked" food among Chinese Malaysians, Singaporeans and Bruneians, economy rice stalls provide an affordable meal choice that reflects the comforts and flavors of a traditional Chinese family meal.

Other regional variations

In addition to the Javanese, Balinese, Minangkabau, Chinese and Malay communities, various indigenous groups in Indonesia, Malaysia and Brunei have developed their own interpretations of nasi campur. Groups including the Acehnese, Batak, Sundanese, Dayak, Banjar, Bugis-Makassar and Manado offer unique variations in their side dishes, illustrating that nasi campur does not adhere to a uniform set of accompaniments.

For instance, Acehnese nasi campur may include ayam tangkap, a dish featuring fried chicken marinated with aromatic herbs. Batak versions often feature saksang, a spicy pork dish made with rich spices, and naniura, a traditional dish of raw fish marinated in a mixture of herbs and spices, which reflects the region’s access to fresh ingredients and a strong culinary tradition centered around bold flavors.

Sundanese nasi campur typically emphasizes fresh raw vegetables served alongside sambal, a spicy chili paste, complementing dishes like ikan bakar, or grilled fish. This approach highlights the Sundanese preference for freshness and simplicity in their meals. Meanwhile, in Dayak cuisine, one may find wild boar or river fish featured prominently. This reflects the Dayak community’s connection to the natural resources available in their environment.

Toraja dishes offer their own unique flair, often including pa’piong, which consists of grilled meat wrapped in banana leaves. Lastly, Manado nasi campur is characterized by ikan bakar rica, a grilled fish dish known for its spicy sauce, accompanied by a variety of sambals that enhance the overall flavor profile.

Overall, these interpretations of nasi campur demonstrate the culinary traditions of each community, highlighting the different flavors and ingredients associated with this dish across the region. Each variation reflects local culture, available ingredients, and historical influences, contributing to the overall diversity of nasi campur.

Gallery

• Nasi campur, Balinese version
• Nasi campur Bali served with ayam betutu and vegetables
• Nasi campur with rawon from Surabaya
• Vegetarian style nasi campur, served in Duta Mas, West Jakarta
• Nasi campur served in Jeneponto, South Sulawesi
• Javanese nasi campur with honey chicken and tempeh

See also

• List of rice dishes
• List of steamed foods
• Chanpurū
• Economy rice
• Nasi kapau
• Nasi kandar
• Nasi bogana
• Nasi goreng
• Nasi kucing
• Nasi kuning
• Nasi lemak
• Nasi pecel
• Nasi uduk
• Nasi ulam
• Rijsttafel
• Plate lunch

References

1. ^ Ashlee Betteridge (2 April 2010). "Nasi Campur: Rice With a Side of Serendipity". JakartaGlobe. Retrieved 4 July 2014.
2. ^ "Nasi Campur (Malay Mixed Rice)". Backpacking Malaysia. Retrieved 6 July 2014.
3. Sobat Jalan (18 March 2013). "'Nasi campur' Kedewatan, a tourist favorite". Sobat Jalan. Retrieved 5 July 2014.
4. Kosaku Yoshino. "Malaysian Cuisine: A Case of Neglected Culinary Globalization" (PDF). Sophia University Institute of Comparative Culture, Tokyo. p. 9. Retrieved 2 May 2014.
5. "Royal Ambarrukmo Patenkan Nasi Campur Ambarrukmo" (in Indonesian). Harian Jogja. 8 January 2014. Archived from the original on 14 July 2014. Retrieved 4 July 2014.
6. "Nasi Campur Konghu (Chinese Mix Rice)". Jakarta the City. 6 January 2009. Archived from the original on 27 October 2014. Retrieved 6 July 2014.
7. "Padang's Feast Fit for a King". Eating Asia. 10 July 2006. Retrieved 20 August 2013.
8. "A Unique of Padang". Padangbaycity.com. Archived from the original on 14 December 2010. Retrieved 22 September 2010.
9. ^ "Nasi Campur – The Most Flavorful Buffet You'll Ever", .migrationology, retrieved 28 October 2024
10. Tham, William. "Economy Rice Stalls – A digest of Malaysian struggles". Penang Monthly. Retrieved 31 January 2020.

External links

• Media related to Nasi campur at Wikimedia Commons

v t e Indonesian cuisine by ethnicity
Dishes	Common Indonesian dishes Abon Acar Ayam bakar Ayam goreng Ayam kecap Ayam kodok Bakmi Bakpau Bakso Bakwan Bihun goreng Bubur ayam Bubur kacang hijau Bubur ketan hitam Bubur sumsum Gado-gado Gorengan Gulai Ikan asin Ikan bakar Ikan goreng Jagung rebus Kacang rebus Kari Kari ayam Kari domba Kari kambing Kari udang Kuaci Ketupat Laksa Lontong Macaroni schotel Martabak Mi bakso Mi goreng Mi kuah Nasi campur Nasi goreng Nasi kari Nasi kuning Nasi bakar Otak-otak Panekuk Pastel tutup Perkedel Perkedel jagung Pindang Rendang Rijsttafel Roti bakar Roti bolen Roti meses Rujak Sambal Sambal goreng udang Satay Sayur bayam Sayur sop Semur Serundeng Sop buntut Soto Soto ayam Soto mi Sup ayam Sup ercis Sup makaroni Sup wortel Tahu Tahu goreng Telur asin Telur pindang Tempeh Tumis kangkung Tumpeng Acehnese Meuseukat Mi aceh Mi caluk Nasi gurih Sate matang Arab Asida Falafel Hummus Kofta Manakish Katayef Nasi kabsah Nasi mandi Maamoul Marak Roti maryam Roti pita Saltah Shawarma Tabbouleh Tharid Balinese Babi guling Betutu Be urutan Iga babi Laklak Lawar Matah Nasi bali Nasi jinggo Pai susu Rawon babi Rujak kuah pindang Sate babi Sate lilit Soto babi Tipat cantok Banjarese Bingka Laksa banjar Pekasam Soto banjar Batak Arsik Babi panggang Karo Dali ni horbo Dengke mas na niura Itak gurgur Lampet Manuk napinadar Mi gomak Na tinombur Ombusombus Pagit-pagit Pohulpohul Saksang Sasagun Sate kerang Tipatipa Tuktuk Betawi Asinan betawi Bubur cha cha Kerak telor Ketoprak Ketupat sayur Laksa betawi Lontong sayur Mi kangkung Nasi goreng kambing Nasi kebuli Nasi uduk Nasi ulam Pindang Roti buaya Roti gambang Rujak juhi Sate taichan Sayur asem Semur jengkol Soto betawi Soto kaki Soto tangkar Sup kambing Buginese and Makassar Burasa Coto makassar Dangke Jalangkote Kaledo Konro Mi kering Pallubasa Sop saudara Chinese Babi hong Babi kecap Bak kut teh Bakkwa Banmian Bihun goreng Cakwe Cap cai Chai tow kway Char kway teow Cha sio Fu yung hai Fish ball Haisom cah Ifumi Kembang tahu Kepiting saus tiram Kuaci Kwetiau ayam Kwetiau goreng Kwetiau siram sapi Lapchiong Locupan Lontong cap go meh Lumpia Mi ayam Mi lor Mi pangsit Mi tarik Mun tahu Nasi ayam hainan Nasi bebek Nasi campur Nasi tim Ngo hiang Pangsit Popiah Rujak shanghai Sapo tahu Sate babi Sekba Siomay Soto Sup hisit Sup sarang burung Swikee Tahu sumedang Tauge ayam Tee long pan Telur pitan Telur teh Tong sui Yong tau fu Yusheng Cirebonese Empal gentong Docang Kue gapit Mi koclok Nasi jamblang Nasi lengko Tahu gejrot Gorontalese Binte biluhuta Sate Tuna Ayam iloni Sagela Ilahe Bilentango Sate Balanga Ilabulo Nasi kuning cakalang Buburu Bubur sagela Nasi goreng sagela Tabu Moitomo Ikan iloni Pilitode Indian Ayam mentega Ayam tandori Chapati Chutney Dosa Idli Laddu Kari kambing Kari kepala ikan Korma Modak Naan Nasi biryani Raita Roti canai Sambar Samosa Satti Sorru Indo Ayam kodok Babi panggang Bitterballen Erwtensoep Hutspot Makaroni schotel Oliebol Ontbijtkoek Pannenkoek Poffertjes Shepherd's pie Spekkoek Javanese Apem Arem-arem Ayam bumbu rujak Ayam geprek Ayam goreng kalasan Ayam penyet Bakso Bakpia Bakpia pathok Botok Brongkos Buntil Gudeg Iga penyet Kamir Kelan antep Krechek Kuluban Lepet Lontong balap Lontong dekem Lontong kupang Lumpia Lumpia goreng Lumpia semarang Sumpia Mendoan Mi bakso Mi goreng Mi jawa Mi rebus Nasi ambeng Nasi bebek Nasi bogana Nasi empal Nasi gandul Nasi goreng Nasi goreng jawa Nasi kare Nasi kucing Nasi liwet Nasi megono Nasi pecel Nasi tempong Opor Opor ayam Pecel Pecel ayam Pecel lele Rambak petis Rawon Roti ganjel rel Roti konde Rujak cingur Rujak soto Sambal ulek Sate ambal Sate blora Sate kambing Sate hati Sate kelinci Sate kikil Sate klatak Sate madura Sate ponorogo Sate tegal Sate udang Sayur lodeh Selat solo Serundeng Soto babat Soto ceker Tahu campur Telur pindang Tempe bacem Tempe goreng Tempe mendoan Timlo Tongseng Trancam Tumpeng Urap Madurese Rujak Rujak cingur Sate madura Serundeng Soto madura Malay Amplang Ayam goreng Ayam pansuh Bubur cha cha Bubur pedas Cincalok Epok-epok Gulai Ikan bakar Ikan patin Kangkung belacan Kari Kemplang Laksa Mi kari Mi rebus Nasi berlauk Nasi briyani Nasi dagang Nasi goreng Nasi goreng pattaya Nasi lemak Nasi minyak Otak-otak Pekasam Pulut Roti canai Roti jala Roti john Roti tisu Sayur lodeh Siput gonggong Soto Sup kambing Tahu goreng Tempoyak Ulam Minahasan Ayam rica-rica Brenebon Cakalang fufu Dabu-dabu Klappertaart Mi cakalang Nasi kuning Panada Paniki Rica-rica Rintek wuuk Tinorangsak Tinutuan Woku Minangkabau Asam pedas Ayam pop Balado Daun ubi tumbuk Dendeng Gulai Gulai ayam Gulai kambing Gulai otak Kalio Kepiting saus padang Keripik sanjai Lemang Lontong gulai pakis Nasi kapau Nasi kari Nasi padang Palai bada Rendang Sambal lada muda Sate padang Soto padang Udang balado Moluccan and Papuan Asida Babi bakar Bibingka Colo-colo Papeda Puding sagu Sagu Soto ambon Palembang Burgo Gulai Kemplang Laksan Lakso Mi celor Nasi minyak Otak-otak Pempek Pindang Tekwan Tempoyak ikan patin Peranakan Bubur cha cha Cincalok Laksa Pai ti Swikee Sasak Ayam taliwang Plecing kangkung Sate ampet Sate belut Sate pusut Sundanese Asinan bogor Batagor Empal gepuk Karedok Kupat tahu Laksa bogor Laksa tangerang Lalab Mi kocok Nasi timbel Nasi tutug oncom Oncom Pepes Rujak tumbuk Sate bandeng Sate maranggi Sayur asem Seblak Soto bandung Tauge goreng Uli bakar Timorese Feijoada Ikan bakar Katemak Pastel de nata Se'i
Snacks	Krupuk Amplang Emping Kemplang Krupuk Krupuk ikan Krupuk kulit Krupuk udang Kripik Kripik sanjai Rempeyek Rengginang Kue Agar-agar Apam Ape Arem-arem Asida Bagea Bahulu Bakcang Bakpau Bakpia Bakpia pathok Bangkit Bibingka Bika ambon Bingka Bitterballen Bolen Bolu gulung Bolu kukus Bolu pandan Bugis Bulan Busa Cakwe Cilok Clorot Cubit Cucur Dadar gulung Dodol Donat jawa Donat kentang Gapit Geplak Gethuk Jalangkote Jemput-jemput Kaak Kaasstengels Kamir Karipap Kembang goyang Keranjang Klappertaart Klepon Kochi Kroket Ku Kukis jagung Laddu Laklak Lapis Lapis legit Leker Lemper Lidah kucing Lumpia Lumpia goreng Lumpia semarang Sumpia Lupis Madumongso Makmur Martabak Mangkok Mochi Modak Nagasari Nastar Ombusombus Onde-onde Pai susu Pai ti Panada Pancong Pastel Pastel de nata Pinyaram Pisang cokelat Pisang goreng Poffertjes Popiah Pukis Putri salju Putu Putu mangkok Putu mayang Rangi Rempah udang Risoles Samosa Satu Semar mendem Semprit Semprong Serabi Seri muka Sus Spekulaas Stroopwafel Talam Tapai Timphan Terang bulan Untir-untir Wajik Wingko
Beverages	Alcoholic Arak Beer Brem Cap tikus Ciu Lapen Saguer Sopi Tuak Non-alcoholic Adon-adon coro Angsle Bajigur Bandrek Bir jawa Bir kocok Bir pletok Cendol Chocolate milk Cincau Dadiah Es asam jawa Es buah Es campur Es doger Es durian Es goyobod Es kelapa muda Es kopyor Es selendang mayang Es tebak Es tebu Es teler Hot chocolate Jahe telur Jamu Java coffee Kembang tahu Kopi luwak Kopi susu Kopi tarik Kopi tiam Kopi tubruk Lahang Laksamana mengamuk Legen Milo Moke Ronde Sarsi Badak Indo saparelle Sekoteng Soda gembira Susu kedelai Sweet tea Teh botol Teh krisan Teh liang Teh poci Teh jahe Teh tarik Teh talua Wedang jahe Wedang uwuh
Bumbu	Spices Adas manis Andaliman Asam jawa Bawang bombai Bawang merah Bawang perei Bawang putih Bunga lawang Bunga pala Cabai rawit Cabai merah Cengkih Daun bawang Daun jeruk Daun kari Daun kemangi Daun pandan Daun salam Jahe Jeruk purut Jeruk nipis Jintan Kapulaga Kayu manis Kecombrang Kencur Kemiri Ketumbar Keluak Kunyit Lengkuas Lada hitam Lada putih Lokio Pala Peterseli Seledri Serai Temu kunci Temu lawak Seasonings and condiments Abon Acar Balado Bawang goreng Budu Coconut jam Cuka Dabu-dabu Hagelslag Kecap asin Kecap ikan Kecap inggris Kecap manis Kerisik Lalab Mayones Minyak samin Minyak wijen Minyak zaitun Moster Muisjes Nata de coco Peanut sauce Petis Petis ikan Rica-rica Sambal Sambal goreng teri Serundeng Saus tiram Saus tomat Tapai Tauco Tempoyak Terasi Tongcai Tuktuk Vlokken
Influences and overseas dishes	Achat Asam pedas Ayam penyet Babi pangang Bami Bamischijf Begedil Biryani Bobotie Bobotok Boeber Dendeng Kalu dodol Koe'sister Lumpia Martabak Mie bangladesh Mie goreng Mie rebus Nasi ambeng Nasi goreng Nasi kuning Nasischijf Pechal Pisang goreng Rawon Rendang Rojak Roti canai Satay Sayur lodeh Serundeng Sosatie Soto Telur pindang Tempeh Tomato bredie
List articles	Indonesian beverages Indonesian condiments Indonesian desserts Indonesian dishes Indonesian noodles Indonesian snacks Indonesian soups
Related topics	List of Indonesian dishes Alcohol in Indonesia Jamu Bumbu (seasoning) Street food of Indonesia Jajan pasar Sri Owen Nunuk Nuraini
Category: Indonesian cuisine

v t e Bruneian cuisine
Dishes	National dishes Ambuyat Nasi katok Rice dishes Bubur Kelupis Ketupat Lamban Lemang Lontong Nasi campur Nasi goreng Nasi lemak Pulut Punjung Noodle dishes Kway teow goreng Mee goreng Mee kari Mee rebus Soto Other dishes Asam pedas Ayam pansuh Ayam bakar Ayam goreng Belutak Gulai Ikan bakar Ikan goreng Kari Perkasam Rendang Sambal Sambal goreng udang Satay Serunding Tauhu Tempoyak Telur masin
Snacks	Savoury Cucur Cucur pisang Goyang Jala Karipap Keropok Kue Malaya Martabak Penyaram Pisang goreng Roti john Kuih Bahulu Batik cake Bingka Cincin Jelurut Kochi Gelang Gulung Kuih mor Laddu Lidah Modak Ondeh-ondeh Pais Roti kuning Sapit Tapai Wajid
Drinks	Drinks Bandung Kopi Milo Teh tarik Teh C Desserts ABC Cendol Cincau

v t e Malaysian cuisine by ethnicity
Common dishes	Malay Asam pedas Ayam bakar Ayam goreng Ayam masak kicap Ayam masak merah Ayam penyet Bubur Bubur asyura Bubur ayam Bubur kacang hijau Bubur lambuk Bubur pedas Bubur pulut hitam Dendeng Gulai Ikan bakar Ikan goreng Kangkung belacan Ketupat Kway teow goreng Laksa Lemang Lontong Masak lemak lada api Mee bakso Mee bandung Muar Mee goreng Mee jawa Mee kari Mee rebus Mee siam Nasi ambeng Nasi campur Nasi dagang Nasi goreng American fried rice Nasi goreng pattaya Nasi kerabu Nasi kuning Nasi lemak Nasi minyak Nasi paprik Nasi tumpang Nasi ulam Otak-otak Pais Pecal Pekasam Pindang Pulot tartal Ramly burger Roti canai Roti Jala Rendang Rojak Rojak bandung Sayur lodeh Sata Satay Satay celup Serundeng Soto Soto ayam Mee soto Sup Soup kambing Sup tulang Tauhu goreng Telur pindang Tongmo Ulam Chinese Bakkwa Bak kut teh Banmian Bean sprouts chicken Beef kway teow Chai tow kway Char kway teow Char siu Chee cheong fun Chwee kueh Claypot chicken rice Curry Mee Duck rice Duck soup noodles Economy rice/Mixed rice Fish ball Fish head bee hoon Hae mee Heong Peng Hokkien mee Kolo mee Kway chap Kway Teow Th'ng Loh bak Lor mee Mee pok Oyster omelette Pan mee Pao Popiah Sar Hor Fun Lou Shee Fun Teochew Porridge Tong sui Wonton mee Tambun biscuit Yee Foo Mee Yong tau foo You char kway Yusheng Zongzi Indian Banana leaf rice Butter chicken Dalcha Puliyodarai Curd rice Chapati Fish molee Dosai Idli Laddu Mee goreng Maggi goreng Mee goreng mamak Mee rebus Mamak Rojak (Rojak Klang) Modak Murtabak Mutton curry Nasi biryani Nasi kandar Korma Pasembur Puri Putu mayam Roti canai Roti tissue Naan Sup kambing Satti Sorru Appam Payasam Upma Paniyaram Pongal Vadai Adhirasam Murukku Bajji Rasam Sambar Papadum Tandoori chicken East Malaysian (Sabah and Sarawak) Ambuyat Bosou Hinava Linatan Linongot Manok pansoh Mee tauhu Midin Nasi kombos Nasi laru Nasik aruk Sinalau bakas Tonokon Tuhau Umai Peranakan Acar Asam laksa/Laksa lemak Buah keluak Bubur cha cha Cap cai Kerabu Bihun Perut Ikan Pie tee Pongteh Nyonya Bak Chang Eurasian Shepherd's pie Oxtail stew Chicken chop Devil's curry Semur
Snacks	Cake and pastries Bahulu Batik cake Heong peng Roti bakar (Kaya toast) Sarawak layer cake Keropok, crackers Amplang Lekor Rempeyek Mee Siput Muar Kuih Apam balik Akok Bingka Borasa Cakoi Cincin Cucur Jemput-jemput Penyaram Pisang goreng Dodol Jala Jelurut Karipap Kelupis Kochi Gelang Kue kembang goyang Gulung Laddu Lapis Lidah Makmur Modak Mooncake Ondeh-ondeh Otokon Pais Red peach cake Red tortoise cake Pie tee Pulut inti Pulut panggang Puto Putu bambu/Putu bumbong Putu mangkuk/piring Qasidah Sapit/Gulong/Kapit Seri Muka Soon kueh Tat/Tae
Desserts	Lamban Punjung Roti tisu Sagu Gula Melaka Tapai Wajid
Drinks	Non-alcoholic ABC Bandung Cendol Cheng tng Cincau Chrysanthemum tea Ginger tea Ipoh white coffee Kopi Janda pulang Milo Sarsi Soy milk Teh tarik Alcoholic Jaz Lihing Montoku Sikat Tapai Tuak
Condiments	Acar Kaya Sambal Belacan Budu Cincalok Tempoyak Taucu Tuhau
Category: Malaysian cuisine List of Malaysian dishes

v t e Singaporean cuisine
Articles	Singaporean cuisine List of Singaporean dishes
Dishes	Noodle dishes Banmian Beef kway teow Beef noodle soup Bee hoon goreng Char kway teow Crab bee hoon Fish soup bee hoon Hokkien mee Laksa Katong laksa Kway chap Kway teow goreng Mee bakso Mee goreng Mee rebus Mee pok Bak chor mee Mee siam Mee soto Satay bee hoon Vegetarian bee hoon Rice dishes Biryani Duck rice Hainanese chicken rice Hainanese curry rice Ketupat Nasi goreng Nasi lemak Nasi padang Nasi Rawon Teochew porridge Other dishes Assam pedas Ayam goreng Ayam penyet Bak kut teh Bakso Black pepper crab Chai tow kway Char siu Chilli crab Dendeng paru Fish head curry Fish ball Gudeg putih Gulai daun ubi Har cheong gai Naan Oyster omelette Pecel lele Pig fallopian tubes Pig's organ soup Rojak bandung Roti john Roti prata Satay Sayur lodeh Sliced fish soup Soto Soto ayam Soup kambing Turtle soup
Snacks and desserts	Ais kacang Apam balik Bubur cha cha Cendol Cheng tng Curry puff Ham chim peng Kaya toast (Roti bakar) Keropok Kueh Laddu Modak Red peach cake Soon kueh Otak-otak Pisang goreng Putugal Sugee cake Satti Sorru
Drinks	Bandung Kopi Milo Milo dinosaur Singapore Sling Teh tarik

• Indonesian rice dishes
• Steamed foods