Nasi campur

Nasi campur(IndonesianandMalayfor 'mixed rice'), also known asnasi rames(Javanese:ꦤꦱꦶꦫꦩꦼꦱ꧀,romanized:nasi raměs,lit.'mixed rice') orsego campur(Javanese:ꦱꦼꦒ​ꦕꦩ꧀ꦥꦸꦂ,romanized:sěgå campur;[sə'gɔˈtʃampur]) inJava, refers to anIndonesianandMalaydish of a scoop ofnasi putih(white rice) accompanied by small portions of several other dishes, which includes meats, vegetables,peanuts, eggs, and fried-shrimpkrupuk.
Depending on the origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats.It is a staple meal fromIndonesia,Malaysia,Singapore,Brunei, and southernThailand, and also popular in theNetherlandsthrough its colonial ties with Indonesia.
This concept has parallels acrossAsiaand thePacific: inThailand, it is known asKhao kaeng(Thai:ข้าวแกง), inVietnamasCơm bình dân. In thePhilippines, theCarinderiaoffers a similar meal style, and inJapan, it is called asIchijū-sansai. Similarly, inHawaii, it is known as thePlate lunch, and inMariana 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.
Nasi campuris a ubiquitous dish aroundIndonesiaand as diverse as theIndonesian archipelagoitself, with regional variations.There is no exact rule, recipe, or definition of what makesnasi campur, since Indonesians and, by large, Southeast Asians commonly consumesteamed 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 totumpengthat is served in larger collective portions orrijsttafelthat 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 toMalaymixed rice.However, the term can also encompass non-Malay versions likeNasi campur Cina, nasi campurOrang Ulu, and nasi campurIban, 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.
There are several local variations throughout Southeast Asia, fromJava,Bali, Malay Peninsula, Borneo, Sulawesi, Papuan, andIndo-colonialtoChinese Indonesianversions of nasi campur.
InBali, the mixed rice, callednasi campur Balior simplynasi Bali, is a favorite among tourists.This Balinese version ofnasi campuris probably the most internationally well-known version, mostly due to the "Bali factor". That is theBalinese popularityas the island resort among international visitors.The tastes are often distinctly local, punctuated bybasa genep(lit. complete spices), the typical Balinesespice mixused as the base for many curry and vegetable dishes.The Balinese version of mixed rice may have grilledtuna, fried tofu,cucumber,spinach,tempeh, beef cubes, vegetable curry,corn, and chili sauce on the bed of rice. Mixed rice is often wrapped in abanana leafand sold by street vendors.
As a Hindu-majority island, the Balinese version might addlawarandbabi gulingin theirnasi campurfares. Nevertheless, thehalalversion is available, with ayam betutu,sate lilit, and eggs to accompany the rice.
In Java, nasi campur is often callednasi 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 asnasi ramesis a dish created in West Java duringWorld War IIby theIndo (Eurasian)cook, Truus van der Capellen, who ran theBandungsoup kitchens during (and after) theJapanese occupation. Later, she opened a restaurant in the Netherlands and made the dish equally popular there.
InYogyakartaaJavaneseversion of nasi campur is callednasi ingkung, which consists of a whole cooked chicken dish calledayam ingkung,urapan kasultan,perkedel,empal gapit,sate tusuk jiwo, andtumpengrice.Another notable version of nasi rames isnasi kucing, which is typically served in smaller portions.
The namenasi campur Tionghoais 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 siewrice 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 termnasi campurloosely to refer toChinese Indonesian'snasi campur Tionghoa(i.e., Chinese-styled nasi campur), a dish of rice with an assortment of barbecued meats, such aschar 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.
Nasi Padangis a quintessential dish ofMinangkabau food cultureoriginating fromWest 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 ofPadang, Padang restaurants are easily recognizable by their traditionalRumah Gadangarchitecture 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 akobokan—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 includegulaicubadak(unripe jackfruit curry) and boiled cassava leaves. Other offerings encompass a variety of gulai, such asrendang(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 likeayam goreng(fried chicken) and baluik goreng (fried eel), alongside sambals and unique items likedendengbalado (crispy beef with chili) and ikanasam padeh(spicy-sour fish).
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 certainMalay regions of Indonesia, including the eastern and southern coasts of Sumatra and parts of West Kalimantan. InKelantanandPattani, this dish is also known asNasi Berlauk, while inPenang, it is referred to asNasi Melayu.
This version typically features a base of steamed white rice accompanied by a diverse selection of side dishes, such ascurries,grilled meats, vegetables andsambals.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 asgulaiikan(fish curry),kariayam(chicken curry) and therendangdaging(beef rendang), are frequently featured, alongside grilled or fried proteins likeikan bakar(grilled fish) andayam gorengberempah(spiced fried chicken). Vegetables, either stir-fried or blanched, add freshness and texture, with options likekangkong(water spinach), eggplant with sambal and long beans being particularly popular. A variety of sambals, notablysambal belacanmade withshrimp paste, adds a distinctive spicy andumamidepth. 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 abuffet-like display, creating a balanced meal in a single serving.
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 asNasi Campur Cina(Chinese mixed rice) is a popular meal option inhawker centers, food courts, and street vendors across Malaysia and Singapore, where it is known locally ascai pngin 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 amongChinese Malaysians,Singaporeansand Bruneians, economy rice stalls provide an affordable meal choice that reflects the comforts and flavors of a traditional Chinese family meal.
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,Acehnesenasi campur may includeayam tangkap, a dish featuring fried chicken marinated with aromatic herbs.Batakversions often featuresaksang, a spicy pork dish made with rich spices, andnaniura, 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.
Sundanesenasi campur typically emphasizes fresh raw vegetables served alongside sambal, a spicy chili paste, complementing dishes likeikan 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.
Torajadishes offer their own unique flair, often includingpa’piong, which consists of grilled meat wrapped in banana leaves. Lastly,Manadonasi 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.