Nasi ulam

Nasi ulam is a traditional Indonesian dish of steamed rice served with various herbs and vegetables (ulam). The herbs used are mostly the leaves of pegagan (Centella asiatica), though they can also be replaced with kemangi (lemon basil), vegetables, and spices, accompanied with various side dishes. This dish is a feature of Betawi and Malay cuisine with many variations and is commonly found in Indonesia, Malaysia, Singapore, and southern Thailand. Nasi ulam is often served with sambal chilli paste. Nasi ulam is a typical Betawi mixed rice. Nasi ulam is a cross of several culinary cultures that influence the variant of the nasi ulam and its side dishes. Some say[who?] that white rice topped with coconut serundeng (ulam) and peanuts is an Indian influence. In Indonesia, Nasi Ulam is not only found in Jakarta but also Sumatra and Bali. Ulam in Betawi language is the name for serundeng from grated coconut, which when stirred with hot white rice will bring out a savory and slightly spicy taste on the tongue.

Source: Wikipedia