Nasi Tumpeng (Indonesia)
Nasi Tumpeng is the national dish of Indonesia, celebrated for its vibrant presentation and rich flavors. This traditional rice dish is often shaped into a cone and served on a platter, surrounded by an assortment of colorful side dishes, such as fried chicken, beef rendang, vegetables, and sambal. The cone-shaped rice, typically colored yellow with turmeric, symbolizes prosperity and is a centerpiece at festive occasions, ceremonies, and family gatherings. A big thank you to Rahel Stephanie for collaborating with me on this dreamy meal! It was absolutely lush!
Nasi Kuning (yellow rice/coconut-turmeric rice)
- 2 cups white jasmine rice, washed and drained
- 1.5 cups water
- 1 cup coconut milk
- 1.5 tsp turmeric powder
- 3 pandan leaves, knotted
- 1 lemongrass, bruised
- 4 kaffir lime leaves
- 1/2 tsp salt
Bakwan Jagung (Corn Fritters)
- Neutral oil
- 100g plain flour
- 50g rice flour
- 1 tsp salt
- ½ tsp white pepper
- 260g drained tinned sweetcorn (ie from about 1½ x 200g tins), or 260g frozen sweetcorn kernels
- Defrosted 4 garlic cloves, peeled
- Minced 3 banana shallots (or 6 small Asian shallots)
- Peeled and thinly sliced 1 stick celery
- Trimmed and thinly sliced 1 spring onion
Urap Sayur (blanched veg salad with spiced grated coconut dressing)
- 100g green beans, stemmed
- 1 carrot, grated
- 200g spinach
- 100g bean sprouts
Bumbu
- 3 echalion shallots, or 6 small Asian shallots
- 3 cloves garlic
- 2-3 large red chilli, de-seeded if preferred
- 3-5 bird's eye chilli (optional)
- 1 inch galangal
- 1 tsp tamarind paste
Step 1: Nasi Kuning (yellow rice/coconut-turmeric rice)
If using a rice cooker, just add all the ingredients to the cooker, stir to combine, and use the regular cooking setting. Once finished, open the rice cooker and fluff the rice with a fork. Then, close the lid and let it steam for an additional 10 minutes.
Step 2: Bakwan Jagung (Corn Fritters)
Heat approximately 2.5 cm of oil in a large, deep-sided pan. The oil is ready for cooking when bubbles form around the handle of a wooden spoon or chopstick when dipped in.
Step 3
In the meantime, combine the flours, salt, and pepper in a large bowl. Gradually add enough cold water to create a smooth, thick batter, using about 180 ml of water in total.
Step 4
Add all the vegetables to the batter and mix thoroughly. Working in batches, drop small Spoonfuls of the batter into the hot oil and fry until golden brown on both sides.
Step 5
Transfer the fried vegetables to a rack set on a lined baking tray to drain and keep them warm in a low oven. Repeat the process with the remaining batter. Serve hot, either on their own or with your choice of sambal or peanut sauce for dipping.
Step 6: Urap Sayur
Bring a large pot of water to a boil. Blanch the green beans for 2.5 minutes, the carrots for 2 minutes, the spinach for 1 minute, and the bean sprouts for 30 seconds. Immediately rinse the vegetables under cold running water to stop the cooking process and preserve their colour. Allow them to drain.
Step 7
Blend the bumbu in a food processor until it reaches a smooth paste consistency.
Step 8
Heat oil in a large pan over medium heat, then add the spice paste and kaffir lime leaves. Sauté for about 3 to 5 minutes, or until fragrant.
Step 9
Add the grated coconut along with approximately 3 tablespoons of water and mix thoroughly until the coconut is well-coated with the sautéed paste.
Step 10
Add sugar and salt, then continue to cook, mixing well for about 10 to 15 minutes, until the spices are fully absorbed, and the grated coconut dressing has dried out.
Step 11
In a large mixing bowl, combine the blanched vegetables with the spiced grated coconut dressing, mixing thoroughly. The salad is now ready to serve.