Sunday, October 02, 2011

Yellow Rice/Nasi Tumpeng - Day 2

Tumpeng is a cone-shaped rice dish like mountain with plenty of side dishes from meat to vegetables. People in Java, Bali and Madura usually make Tumpeng to celebrate important event. However, all Indonesians are familiar with Tumpeng. The philosophy of Tumpeng is related to the geographical condition of Indonesia, especially Java as fertile island with numerous mountains and volcanoes. Tumpeng dated back to ancient Indonesian tradition that revered mountains as the abode of ancestors and gods. The cone-shaped rice meant to mimics the holy mountain. The feast served as some kind of thanks giving for the abundance of harvest or any other blessings. In gratitude ceremony (syukuran or slametan), after the people pray, the top of tumpeng is cut and delivered to the most important person. He or she may be the group leader, the oldest person, or the beloved one. Then, all people in the ceremony enjoy the tumpeng together. With tumpeng, people express the gratitude to God and appreciate togetherness and harmony. (from Wikipedia)



I’ve been making jelly for the past few days and it is time to create something savory using the jelly moulds. It took my over half a day to prepare this fancy meal. Everything was cooked from scratch from the Malay style BBQ Chicken/Ayam Percik , Chicken Rendang , Sambal Tempe , fried omelet and etc but I am not complaining as this is a very satisfying meal with plenty of leftovers. You can prepare any type of dishes to accompany the rice. It can be a vegetarian meal, seafood or meat. Traditionally there should be a balance between vegetables, meat and seafood. I made the cone shape rice with the a cone moulds. As for the rest of the dishes you can get the recipes from the link.

Ingredients for the Yellow Rice
Recipe source: My Kitchen Snippets

2 cups of long grain rice or basmati rice – wash and toss dry
2 tsp ground turmeric
1 cup of coconut milk
Enough water
2” cinnamon
3 cloves
2 slices of ginger
2 cloves garlic - smashed
Salt to taste


1. Heat up 2 tbsp of butter, sauté the cinnamon stick, cloves garlic and ginger until fragrant. Add in the rice, turmeric powder and continue to stir fry until the rice is coated with oil.
2. Transfer the rice to the rice cooker; add in salt, coconut milk and enough water to cook the rice.
3. Cover and let the rice cooker to do the work. Once the rice is cook, fluff it up with a fork. Scoop some rice into the moulds. and press it tight with a spoon. Unmold the rice and serve it with the side dishes of your choice.

31 comments:

Martyna@WholesomeCook said...

Love the versatility of the mould, and of course the delicious meal you prepared from scratch! Mmmm

K.Nor said...

wahhh.. tak terfikir lak mould tu boleh guna utk bentukkan nasi kan.. nice job! :)

lena said...

you mean you dont necessary have to make jellies out of this mould? how about making kuih koci and pour some gula melaka on top?

Eileen@Hundred Eighty Degrees said...

Like the presentation of this dish. Warm and cheerful looking!

アンゼエリン said...

Wow, the tumpeng aka coned shape yellow rice must be delicious. I've been to Bali but never see this before...definitely a match with the pinkish jelly coned dessert....perfecto!

Angeline
www.nothingbutangelinestory.blogspot.com

Cheah said...

Another good way to make use of the jelly mould. Your dishes look so appetising.

tim wong said...

I would love to win a camera. The yellow rice looks great.

Jeannie said...

This con shaped jelly mould is very useful indeed. Could see you are really enjoying them:) The meal looks very delicious!

Echo's Kitchen -- A Taste of Memories said...

wowww。。。。i miss this!!!

mycookinghut said...

There is so much to eat!! Nice!

ChopinandMysaucepan said...

What a beautiful combination of ingredients especially the fragrant nasi tumpeng that looks so exciting and pair with ayam percik! Well done!

Lite Home Bake said...

Pretty creations with a nice story to share. Love it!

Nate @ House of Annie said...

What a mouth-watering meal! You really worked hard on it. Good on you!

Jun said...

Happy tumpeng day! We have the same dish on the same day! I love your chicken BBQ. It looks really delicious!

Jun said...

heheh....i think m gonna love this set of rice..KL also got tp kat certain restaurant..indonesian of course...nak buat tu, tunggu i rajin mcm u la Gert, hahaha. btw..did carlos eat this as well? hehe

Sonia (Nasi Lemak Lover) said...

Thanks for sharing with us a new and yummy recipe.

Elin said...

this jelly mold is so versatile. That is so cute. I have never eaten nasi tumpeng before :p and thanks for sharing this with us. Great post. It must have involved a lot of work to make this dish. Well done. The cone shaped rice looks cute by the way :)

yummylittlecooks said...

So nice. How about making abok-abok sago? Make colourful abok - abok would be nice ^^

Linda said...

It look so delicious and the little cone sit in, look so cute! I love to try out! :)
Oh, just 2cents of mine, maybe can use to make kueh with palm sugar or pandan and cover all over with white or red (colour) shredded coconut, will it look like fuji mountain or volcano?! :D

ICook4Fun said...

Martyna, thank you :)

K.Nor, boleh. Nasi apa pun boleh :)

Lena, not necessary jellies as long as you use the mould to make something. Done that already. Watch out for the coming posting :)

Eileen, thank you so much for you support :)

アンゼエリン, thank you.

Cheah, thank you.

Tim Wong, come by and comment on each post for a better chance to win :)

Jeannie, I am but it is a lot of work too but it is all worth it :)

ChopinandMysaucepan, thank you so muuch. Looking forward to see all your beautiful creations too :)

Lite Home Bake, thanks.

Nate & Anne, thanks.

Jun, Happy tempeng day ha ha great mind think alikes :)

Jun, memang sedap. Kalau Jun ada masa buat lah ni. Dia makan as he likes this type of savory rice.

Sonia, you are welcome.

Elin, you should try this out if you have a chance. You should have this in an Indonesian restaurant.

Yummylittlecooks, done that already last week. Just waiting for it to post. Thanks for the suggestion :)

Linda, great idea. Let see how I can do this with the mould. Problem with kueh, it is so difficult to remove from the moulds. Keep the ideas coming Linda. I really appreciates it. Better still, email me :)

hanushi said...

The cone shape remind me of 粽子 (chinese glutinous rice dumpling)... Looks so appetizing... :)

ninazsyafinaz said...

Hye Gert,

I read about nasi tumpang in the SAJI Sept 2011 issue.They show the nasi need to be wrap with daun pisang ..Now I know we also can just serve the Nasi just like what u did!! Thank you!

ReeseKitchen said...

What a feast!!...Love the combination of all the dish! Its just my style...^^

suituapui said...

Aha! That's a good idea. A nice change from the usual round bowl shape.

My Little Space said...

Whoa, what a great way to make your nasi kunyit. I think I would tripe the rice. hahaha....
Kristy

wendyywy @ Table for 2..... or more said...

Make kuih koci with it Gert! Or bak chang :)

Shereen said...

Gert,
I love this type of rice and dishes.Once again, you outdid yourself.

Anonymous said...

The rice looks so nice and well presented. So sad to have to destroy the rice cone to eat it. Simon

Anonymous said...

Very nice presentation once again aunty! The colours on the plate makes it so appetizing.
-Justyn

Anonymous said...

Hi, I don't see whenu add the turmeric. Is it when fry the rice with the other condiments? I'd love to try this out even tho I hv no jelly mould :-) Michelle

Sarah O. said...

Looks delicious!