Nasi Tumpeng

Nasi Tumpeng

Serves 1
Serves

Directions

  1. 1.

    Prepare the Nasi Kuning (yellow rice): Combine rice, water, coconut milk, turmeric powder, pandan leaves, lemongrass, kaffir lime leaves, and salt in a pot. Cook until the rice is tender.

  2. 2.

    Make the Bakwan Jagung (corn fritters): In a bowl, mix together flour, rice flour, salt, pepper, sweetcorn, minced garlic, sliced shallots, celery, and spring onion. Fry spoonfuls of the mixture in hot oil until golden brown.

  3. 3.

    Prepare the Telor Balado (fried boiled eggs): Boil eggs, peel, and fry in a red caramelised tomato chili sambal sauce.

  4. 4.

    Prepare the Ayam Goreng Kremes (marinated fried chicken): Marinate chicken pieces and fry until crispy. Serve with a crunchy topping.

  5. 5.

    Prepare the Urap Sayur (blanched vegetable salad): Blanch vegetables (green beans, carrot, spinach, and bean sprouts). Make a spiced grated coconut dressing (with shallots, garlic, chilies, galangal, and tamarind paste) and toss with the vegetables.

  6. 6.

    Assemble the Nasi Tumpeng: Layer the cooked yellow rice in a cone-shaped mold. Arrange corn fritters, fried eggs, fried chicken, and blanched vegetable salad around the rice cone. Serve on a large plate lined with banana leaves.

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Ingredients

  • 2 cups white jasmine rice
  • 1.5 cups water
  • 1 cup coconut milk
  • 1.5 tsp turmeric powder
  • 3 pandan leaves
  • 1 lemongrass
  • 4 kaffir lime leaves
  • 0.5 tsp salt
  • 1 neutral oil
  • 100 g plain flour
  • 50 g rice flour
  • 0.5 tsp white pepper
  • 260 g drained tinned sweetcorn
  • 260 g frozen sweetcorn kernels
  • 4 garlic cloves
  • 3 banana shallots
  • 1 celery stick
  • 1 spring onion
  • 100 g green beans
  • 1 carrot
  • 200 g spinach
  • 100 g bean sprouts
  • 3 echalion shallots
  • 2 red chili
  • 3 birds eye chili
  • 1 inch galangal
  • 1 tsp tamarind paste

Equipment

pots pans wooden spoon blender strainer measuring cups measuring spoons

Tips

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