Nasi campur

Nasi Campur

Nasi campur served at Mandarin Oriental Hotel Majapahit, Surabaya, Indonesia
Alternative names	Nasi Rames
Course	Main course
Place of origin	Indonesia, Malaysia, Singapore, Brunei and Southern Thailand
Region or state	Southeast Asia
Serving temperature	Hot or room temperature
Main ingredients	Rice with various side dishes
Variations	Nasi Campur Bali, Nasi Rames (Indo)
Other information	Also popular in the Netherlands

Nasi campur (Indonesian/Malay: "mixed rice", also called nasi rames in Indonesia) refers to a dish of a scoop of nasi putih (white rice) accompanied by small portions of a number of other dishes, which includes meats, vegetables, peanuts, eggs and fried-shrimp krupuk. Depending where it originates, a nasi campur vendor might served several side dishes, including vegetables, fish and meats. It is a staple meal of the Southeast Asian countries, and popular especially in Indonesia, Malaysia, Singapore, Brunei, and southern Thailand, and also the Netherlands through its colonial ties with Indonesia. A similar form called chanpurū exists in Okinawa.

Nasi campur is a ubiquitous dish around Indonesia and as diverse as the archipelago itself, with regional variations. There is no exact rule, recipe or definition of what makes a nasi campur, since Indonesians and by large Southeast Asians commonly consume steamed rice surrounded 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 consists 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.

There are several local variations throughout Southeast Asia: from Java, Bali, Malay Peninsular, Borneo, Sulawesi and Indo colonial to Chinese Indonesian versions of nasi campur. A similar Minangkabau counterpart is called Nasi Padang and prominent especially in Sumatra region.