Dish

Nasi tumpang

Nasi tumpang is made by cooking rice in coconut milk until it becomes soft and fluffy. The rice is then layered with shredded chicken and wrapped in a banana leaf. The banana leaf is then steamed until the flavors of the chicken and coconut milk have infused into the rice. Once it is cooked, the banana leaf is unwrapped and the rice is served with a side of sambal, a spicy chili sauce. Nasi tumpang is a popular dish in Indonesia and is often served at special occasions and festivals.

Asian cuisine› Indonesian cuisine

Rice Dish

Origins and history

Nasi tumpang has been a staple dish in Indonesian cuisine for many years. It is believed to have originated in the central regions of Java, where rice and coconut are abundant. The dish has been passed down through generations of Indonesian families and is now enjoyed all over the world.

Dietary considerations

Gluten-free, Dairy-free

Variations

There are many variations of nasi tumpang, including using different types of meat or vegetables in the filling. Some people also like to add a layer of fried shallots or peanuts on top of the rice for added texture and flavor.

Presentation and garnishing

Nasi tumpang can be presented in a variety of ways, including on a banana leaf or in a traditional Indonesian serving dish. It is often garnished with fresh herbs or a sprinkle of fried shallots for added flavor and texture.

Tips & Tricks

To make the sambal sauce, be sure to use fresh chili peppers for the best flavor. You can also adjust the spiciness of the sauce by adding more or less chili peppers.

Side-dishes

Nasi tumpang can be served with a variety of side dishes, including fresh vegetables or a side of fried tempeh. It is also delicious on its own as a main dish.

Drink pairings

Nasi tumpang pairs well with a cold glass of coconut water or a sweet iced tea. It can also be enjoyed with a spicy ginger ale or a refreshing lime soda.