Jelimaan

Jelimaan is a traditional Indonesian dish originating from the Minangkabau people of West Sumatra. The name "jelimaan" translates to "mixed rice" in the Minangkabau language, reflecting the dish's composition of various ingredients. The primary components of jelimaan include rice, which is typically cooked with coconut milk and pandan leaves to enhance its flavor and aroma. The rice is then mixed with a variety of additional ingredients, such as boiled eggs, fried tempeh, fried tofu, and various vegetables like long beans, cabbage, and chayote. The dish may also include meat, such as chicken or beef, which is often marinated and grilled before being added to the mixture.

Jelimaan is typically served as a main course and is often accompanied by a side of sambal, a spicy chili sauce, to add heat and flavor to the meal. The dish is known for its rich, savory taste and the harmonious blend of textures from the different ingredients. It is a staple in Minangkabau cuisine and is enjoyed both locally and by those who appreciate the diverse flavors of Indonesian food.