Nasi lengko

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Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026

The story the reviews tell

Nasi lengko arrives as a study in textural contrast—hot rice cradling crispy tempeh and tofu shards, raw cucumber brightness cutting through creamy peanut sauce, all bound together with the umami whisper of light soy and the sharp crackle of fried onions. This humble rice plate, rooted in Cirebon and the surrounding coastal towns of West Java, builds its identity through careful layering: each component maintains its own character while the sauce orchestrates them into something greater than the sum of its parts.

What makes this version distinct

Nasi lengko in Indonesian, also known as sega lengko (Lengko rice in English) is a typical dish in Cirebon, Indramayu, Brebes, Tegal and surrounding areas. The key components of the dish are: white rice (ideally hot), fried tempeh, fried tofu, cucumbers (raw, freshly chopped), boiled bean sprouts, chives (cut into small pieces), fried onions, peanut sauce (like salad seasoning, spicy or not depending on taste), light soy sauce (poured over the top) The fried tempeh and tofu are cut into small pieces and placed on a plate of rice. Chopped cucumber is sprinkled on top. Bean sprouts and peanut sauce are poured over it, with pieces of chives or spring onion leaves. After this, the soy sauce is drizzled over. Lastly, the dish is given a sprinkle of fried onions. Aci crackers, (white, round or square crackers) smeared with ketchup are a popular accompaniment to the dish. Nasi lengko is usually served with five to ten sticks of satay on the side.

Signature elements