Rice Dish

Nasi goreng USA is a traditional fried rice dish that's popular in Malaysia, Thailand, Singapore, and Indonesia. This variation of nasi goreng is distinguished by the additional ingredients accompanying fried rice such as chicken, squid, prawns, tomatoes, cucumbers, and sometimes fried eggs. One of the basic nasi goreng USA versions is usually made with a combination of rice, oil, garlic, ginger, chicken, prawns, squid, sambal, hot peppers, onions, tomatoes, oyster sauce, soy sauce, white pepper, carrots, and cucumbers. The ingredients are saut&eacute;ed and stir-fried to perfection, and the dish is then garnished with tomato and cucumber slices.

Nasi goreng USA

Nasi jagung is a traditional rice dish originating from Indonesia. This simple dish is made with a combination of rice, sweet corn kernels, and water. The rice and corn are boiled in water and stirred from time to time until the corn is fully cooked and the rice is dry and fluffy. Nasi jagung is stirred well and then served while still hot. This dish is popular in areas where rice is difficult to obtain or expensive, so corn is used to add bulk to the rice.

Nasi jagung

Indonesia

Nasi jaha are traditional Indonesian sticky rice cakes originating from Maluku. They're usually made with a combination of glutinous rice, regular rice, coconut milk, lemongrass, and kaffir lime leaves. The rice is steamed and mixed with coconut milk that's been boiled with kaffir lime leaves, lemongrass, and spices such as ginger, shallots, salt, and sugar. The mixture is stirred and steamed, then rolled in banana leaves and placed on bamboo sticks before the rice cakes are grilled over hot coals. Once done, nasi jaha is eaten as it is.

Nasi jaha

Malaysia

This complex Malaysian dish consists of tinted rice that is served alongside various accompaniments. Although it can vary in color, the rice in nasi kerabu is traditionally blue since it is cooked together with petals of the butterfly pea flower. The essential accompaniments to rice are shredded vegetables such as long beans, bean sprouts, cabbage, or cucumbers that are generously seasoned with fresh herbs. Other typical accompaniments include salted eggs, fried fish or chicken, sambal, fermented fish paste, grated coconut, stuffed green chilis, or fish crackers.

Nasi kerabu

Nasi kombos is a traditional rice dish originating from the Lotud community in Sabah. The dish is made with a combination of glutinous rice, coconut cream and water, salt, and grated coconut flesh. The glutinous rice is cooked in coconut water. Once cooked, the rice is mixed with grated coconut flesh and the mixture is seasoned with salt to taste. Nasi kombos is traditionally served in a coconut shell and enjoyed warm.

Nasi kombos

Nasi kucing is a traditional dish originating from Surakarta, Yogyakarta, and Semarang in Central Java. The dish consists of a small portion of rice that's topped with ingredients such as tempeh, dried fish, and sambal, or in some cases cucumber, chicken, and eggs. The combination traditionally comes wrapped in banana leaves. The name of the dish means cat's rice, referring to the small quantity of rice that's usually served as a part of the dish. Nasi kucing can be found at small roadside eateries or food stalls.

Nasi kucing

This traditional Indonesian dish consists of rice cooked in coconut milk that is usually seasoned with turmeric, lemongrass, and kaffir lime leaves. Even though yellow rice is the star of nasi kuning, the dish is assembled out of other Indonesian dishes and complements, such as fried chicken, potato fritters, sliced omelet, fried anchovies, shrimps, or fried tempeh. Sambal, the traditional Indonesian chili sauce, and serundeng (spicy fried coconut flakes) are often served as condiments. Nasi kuning is always served neatly organized on the plate, and the rice should always be placed in the middle. It is traditionally associated with the island of Java, which is considered to be the place of origin of this authentic Indonesian dish.

Nasi kuning

No other dish in Malaysia is as famous as nasi lemak. It consists of rice cooked in coconut milk that is traditionally served with anchovies, cucumbers, peanuts, and boiled eggs. The dish is rounded up with the addition of a spicy chili paste called sambal. Although originally invented as a breakfast dish, soon it surpassed its original purpose and became the Malaysian national dish which can be eaten at any time. Its invention occurred from the mere necessity to exploit all ingredients which were at hand, and the popularity of nasi lemak has continually risen since the 1980s, when this farmer&rsquo;s meal evolved into a dish that is frequently sold by Malaysian street vendors. Eventually, the dish became a comfort food staple for the majority of Malaysians. With its popularity came different variations of the dish, and nowadays chicken, fried fish, fried eggs, or even curry are served on the side of nasi lemak. It is traditionally served hot and packed in banana leaves.

Nasi lemak

Nasi liwet is a traditional rice dish originating from Solo, Indonesia. The rice is cooked in coconut milk, along with chicken broth and various seasonings such as bay leaves and lemongrass. It can be topped with shredded chicken, omelet, anchovies, chili peppers, and various vegetables. This dish can be served on its own, or alongside chicken cooked in coconut milk, telur pindang (eggs boiled together with shallot skins and soy sauce), or tempeh (soybean cake). Traditionally, nasi liwet is cooked in clay pots, and it is served on banana or teak leaves.

Nasi liwet

This Indonesian dish combines rice with various vegetables and a sweet peanut sauce. It commonly employs lightly blanched green vegetables such as water spinach, asparagus bean, papaya, and cassava leaves, as well as bean sprouts, tofu, and tempeh. The dish is doused in a thick, flavorful pecel - a peanut sauce that is characterized by its combination of sweet and spicy flavors. Nasi pecel is usually served with crispy peyek crackers, cucumber slices, boiled eggs, and a dollop of spicy sambal paste. Traditionally associated with Java, it is a common and affordable lunch option.

Nasi pecel

Nasi timbel is a traditional rice dish originating from West Java. This extremely simple nasi dish is made with rice that's wrapped in a banana leaf, then steamed until tender. Nasi timbel is rarely eaten on its own &ndash; instead, it's served with various hot dishes and sides such as fried chicken, fried fish, tofu, tempeh, vegetables, soups, or sambal.

Nasi timbel

Nasi uduk is one of numerous Indonesian rice-based dishes. The rice in nasi uduk is cooked in coconut milk together with lemongrass, cloves, pandan leaves, and cinnamon. The process results in wonderfully fluffy, fragrant rice, and right before it is served, each portion is usually topped with fried shallots. It is a dish rarely eaten on its own, but rather served with a variety of side dishes and condiments. Most commonly a variety of stewed and fried meat, rice noodles, eggs, tempeh, tofu, fried anchovies, and rice crackers are served alongside rice. Regular sambal, the spicy Indonesian hot sauce, or peanut sambal are the most common condiments served with nasi uduk. However, it is usually the customer who can choose the additional ingredients and create their version of the meal. The dish is usually served in warungs, traditional Indonesian eateries, or at Indonesian food stalls. It can also be bought already prepared and wrapped in fresh banana leaves. Nasi uduk is believed to have originated in Jakarta, but it can be found in other parts of Indonesia as well.

Nasi uduk

This flavorful combination of well-chilled rice and various fresh herbs is believed to have originated among the Peranakan ethnic minority, but it is nowadays enjoyed throughout Malaysia, as well as in some parts of Thailand and Indonesia, especially in Jakarta, where they make a wet and dry version of the dish. The dish commonly employs finely chopped raw herbs such as betel leaves, cashew leaves, or Indian pennywort, while the common additions also include dried shrimps, grated coconut or kersik (fried coconut paste), shallots, various spices, or occasionally shredded dried fish. Nasi ulam can be enjoyed on its own, but it is also often served as a filling and refreshing side dish with fried fish or chicken.

Nasi ulam

Characterized by an incredibly mild and refreshing flavor, negitorodon is a simple Japanese dish which consists of pieces of raw fatty tuna served over rice. Traditionally, tuna used in negitorodon is scraped around the bones or finely sliced, mixed with green onions, seasoned with soy sauce, then placed on a heap of plain steamed rice. It is easily adjusted with various ingredients and seasonings, and usually comes served with seaweed strips, wasabi, and a raw egg yolk.

Negitorodon

Negitoro gunkan maki is a traditional type of sushi that comes in the elongated shape of a ship (gunkan). This version of gunkan is made with negitoro or finely chopped raw fatty tuna with sliced green onions. The negitoro is used as a topping for nori-wrapped sushi rice. The flavors are best described as sweet and slightly sour. The dish can be found at most sushi restaurants in the country, and it's often accompanied by soy sauce, wasabi, and sushi ginger on the side.

Negitoro gunkan maki

Nigerian fried rice is a party staple in the country, made with rice, chicken, pork, shrimps, stock cubes, thyme, white and black pepper, and vegetables such as carrots, peas, green beans, corn, onions, and bell peppers. The ingredients are first cooked or saut&eacute;ed, then fried together. It is recommended to serve fried rice with coleslaw or Nigerian salad on the side.

Nigerian Fried Rice

Japan

Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is sliced and pressed on top of sushi rice. It was developed in Tokyo (then called Edo) during the 1800s. Sometimes, nori seaweed is used to wrap the whole concoction and keep it together. The topping is usually seafood such as shrimp, tuna, haddock, or eel, and it should always be fresh and of the highest quality. Traditionally, nigirizushi is paired with shiso leaves, wasabi, soy sauce, or pickled ginger. It is sometimes garnished with daikon and salted seaweed. The dish is traditionally eaten by hand, in a single bite.

Nigiri

Nohutlu pilav is a traditional dish that's usually sold as street food. This pilaf is made with a combination of white rice, chickpeas, oil, butter, onions, and vegetable stock. The ingredients are cooked and once done, nohutlu pilav is served either on its own or with the addition of pieces of chicken or pickled chili peppers. The dish is usually sold in Istanbul and throughout Turkey from glass street vending carts. It's recommended to pair it with a cup of refreshing ayran.

Nohutlu pilav

Nude gimbap is a variation of a traditional Korean rice roll in which toasted seaweed (gim) is wrapped inside the rice&mdash;leaving the rice exposed, hence the name. Apart from that, nude gimbap typically incorporates standard fillings that mainly include vegetables such as carrots or pickled radishes, eggs, crab cakes, perilla leaves, and many other ingredients. The rolls are sliced into bite-size pieces before they are served.

Nude-gimbap

Nuhatli palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, chickpeas, mutton or beef, onions, carrots, oil, salt, and pepper. The chickpeas and the rice are both soaked in water and set aside. The meat, carrot strips, and onion slices are saut&eacute;ed in oil, then mixed with chickpeas, salt, pepper, rice, and water. This type of plov is simmered over low heat until everything is tender and the water evaporates. Once done, nuhatli palov is served warm on a large platter.