Nasi timbel

Nasi timbel is a traditional Sundanese dish from West Java that features steamed rice wrapped in banana leaves and served with a variety of savory accompaniments. The name "timbel" refers to the method of rolling hot rice tightly inside banana leaves, a practice that not only keeps the rice warm but also infuses it with a subtle, earthy aroma.

The rice, typically white or sometimes red, is the central element and is usually paired with a variety of side dishes such as fried or grilled chicken, fried tofu and tempeh, salted fish, or occasionally fried duck. These proteins are often accompanied by a generous helping of sambal terasi, a spicy chili sauce made with shrimp paste, and lalapan — a raw vegetable assortment that may include cucumber, tomatoes, cabbage, long beans, and fresh basil leaves.

The freshness of the vegetables contrasts beautifully with the heat of the sambal and the richness of the fried components. In some traditional settings, nasi timbel is also served with a light, sour vegetable soup called sayur asem, which adds another layer of flavor and freshness to the meal.

It is a common sight in West Javanese homes, traditional eateries, and roadside warungs, often enjoyed during communal meals, family gatherings, or festive occasions.