Indonesian Nasi Tumpeng

Tumpeng is rice cooked with turmeric and coconut milk, presented in a shape of a cone, and surrounded with assorted Indonesian dishes. It is usually served in ceremonies and celebrations of special occassions. We had some friends over to celebrate my husband's birthday this year and I decided to make this dish that is always a crowd pleaser.

This tumpeng is served with beef rendang, barbecued spicy chicken, fried noodle, shredded omelets, beef perkedel (beef potato cakes), and garnished with cucumber slices.

See how I made the yellow rice and beef rendang.


5 medium potatoes, cut into wedges
1 lb ground beef
3 eggs, separate the yolk and egg whites into 2 different bowls
1 tsp nutmeg
2 tbsp salt
1 tbsp black pepper
1 tbsp sugar
3 cloves garlic, minced
3 shallots, minced

1. Fry the potato wedges in a large wok or using a deep fryer.
2. Once cooked, place on paper towels and tap dry.
3. Move potatoes into a large bowl and mash them with egg yolks
4. In a separate bowl, mix ground beef with nutmeg, garlic, shallot, sugar, salt, and pepper.
5. Pour the beef mixture into the potato mixture and combine well.
6. Shape into small patties
7. Fry until cooked and golden brown


6 leg quarters, cut into legs and thighs,
5 tbsp tamarind juice
3 tbsp hoisin sauce
1 tsp ginger powder
6 cloves garlic, minced
5 tbsp Indonesian sweet soy sauce
salt and sugar to taste

1. Combine chicken pieces with tamarind, ginger, hoisin sauce, salt, sugar, soy sauce, and garlic. Mix well. Marinate for at least 2 hours in the refrigerator.
2. Arrange marinated chicken pieces on a baking dish, making sure the dish is large enough to place the pieces in 1 layer. Pour the remainder of marinating liquid on top.
3. Brush the chicken with margarine and bake at 350F for 40 minutes.
4. Take the dish out from the oven, flip the chicken pieces over, brush with margarine and bake for an additional 40 minutes.
5. Serve hot

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