Nasi Tumpeng
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Serves 1
Directions
- 1Prepare 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.
- 2Make 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.
- 3Prepare the Telor Balado (fried boiled eggs): Boil eggs, peel, and fry in a red caramelised tomato chili sambal sauce.
- 4Prepare the Ayam Goreng Kremes (marinated fried chicken): Marinate chicken pieces and fry until crispy. Serve with a crunchy topping.
- 5Prepare 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.
- 6Assemble 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.
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
potspanswooden spoonblenderstrainermeasuring cupsmeasuring spoons