Nasi campur

Nasi campur (Indonesian for 'mixed rice'), also known as nasi rames (nasi raměs) or sega campur (sěgå campur; sə'gɔ ˈtʃampur) in Java, refers to an Indonesian 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 on origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. It is a staple meal from Indonesia and popular in 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 Indonesian 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, the Malaysia, Borneo, Sulawesi, and Indo colonial to Chinese Indonesian versions of nasi campur. In the Malaysia, the buyer chooses the small portions of Malay dishes (lauk) from a buffet of 20 to 80 dishes to go with the rice. The lauk portions are normally placed with the rice on the same plate. Nasi campur of Malaysia is operationally akin to warung tegal (warteg) of Indonesia. Alternatively and rarely, the nasi campur lauk are placed on individual plates akin to Nasi Padang. This true for both restaurants and stalls in Malaysia. The Malaysian Chinese version is called economy rice.