Tumpeng is a cone-shaped rice dish like mountain with its side dishes (vegetables and meat). Traditionally featured in the slamatan
ceremony, the cone shape of rice is made by using cone-shaped weaved
bamboo container. The rice itself could be plain steam rice, uduk rice
(cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).
The foundation of nasi tumpeng is, of course, fragrant yellow rice.
In Indonesia, this dish is traditionally served to celebrate a special
occasion, be it a birthday, a marriage or even success at work. The
height of the cone symbolizes the greatness of Allah or God, and the
food at the base of the cone symbolizes nature’s abundance. The yellow
tinge in the rice symbolizes wealth and high morals. You can enjoy in place of white
rice any time!
Time: 45 minutes plus frying shallots
Makes: 6 to 8 servings as a as part of a multicourse family-style meal
Makes: 6 to 8 servings as a as part of a multicourse family-style meal
2½ teaspoons ground turmeric
1 teaspoon salt
1 cup warm water
1½ cups coconut milk
1 plump stalk lemongrass, bruised and tied into a knot
1 salam leaf
4 kaffir lime leaves, crumpled
2½ cups long-grain rice
2 cups water
1 teaspoon salt
1 cup warm water
1½ cups coconut milk
1 plump stalk lemongrass, bruised and tied into a knot
1 salam leaf
4 kaffir lime leaves, crumpled
2½ cups long-grain rice
2 cups water
Garnishes:
1 small red bell pepper, cut into strips
1 small cucumber, peeled and cut into coins
Fried shallots
1 small red bell pepper, cut into strips
1 small cucumber, peeled and cut into coins
Fried shallots
Dissolve the turmeric and salt in the warm water.
In a large pot, bring the coconut milk, lemongrass, salam leaf, and
kaffir lime leaves to a gentle boil over medium-high heat. Reduce the
heat to medium-low. Add the turmeric water. Tip the rice into the pot
and add the water. Bring to a gentle boil, stirring occasionally.
Simmer uncovered until all the liquid has just been absorbed, about
10 minutes. Reduce the heat to low. Cover and cook for 15 to 20 minutes,
or until the rice is tender but not mushy; the rice grains should still
be separated. If the rice is still hard, make a well in the center of
the pot, add a little water, and cook a few more minutes. Halfway
through the estimated cooking time, gently fluff the rice with a fork or
chopsticks.
Let the rice cool. Fish out the lemongrass, salam leaf, and lime leaves and discard.
On a large serving platter, mound the rice into the shape of an
upturned cone. Garnish with red pepper strips, cucumber slices, and
fried shallots.
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