|Place of origin||Indonesia|
|Region or state||Nationwide|
|Main ingredients||Seasoned rice with various ingredients wrapped in banana leaf and grilled upon charcoal fire.|
|16x16px Cookbook:Nasi Bakar 16x16px Nasi Bakar|
Nasi bakar (Indonesian for "burned or grilled rice") refer to steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with lidi semat (small needle made of central rib of coconut leaf) and later grilled upon charcoal fire. The burned banana leaf produced a unique aroma upon the rice. The banana leaf package is opened upon consumption. It is a relatively newly developed Indonesian dish around the early 2000s, probably derived from nasi timbel rice wrapped in banana leaf.
There are many variants of nasi bakar according to its ingredients, such as fried chicken, empal gepuk (fried beef), anchovy, peda fish, milkfish, salted fish, shrimp, mushroom, tempeh, tofu, salted duck egg etc.
- Nasi Ayam Bakar.jpg
Unwrapped nasi bakar ayam (chicken grilled rice)
- Inside Nasi Ayam Bakar.jpg
Nasi bakar ayam, chicken rice baked in a banana leaf
- Nasi bakar ayam tempe tahu Kelapa Gading.JPG
Nasi bakar ayam with tempeh and tofu
- Nasi Bakar Udang.JPG
Nasi bakar teri (anchovy) with fried prawn and sambal as side dishes
- Ariana. "Nasi Bakar Peda, Wow...Nikmat!" (in Indonesian). Kolom Kita. Retrieved 24 May 2012.
|40x40px||Wikimedia Commons has media related to Nasi bakar.|