| Nasi ambeng | |
| Country: | Indonesia[1] |
| Region: | Java |
| National Cuisine: | Indonesia, Malaysia, and Singapore |
| Creator: | Javanese |
| Course: | Main course |
| Main Ingredient: | 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 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]