Nasi Tumpang - Indonesian Layered Rice Dish

Ingredients

• 3 cups (600g) jasmine rice 3 cups (600g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (200g) shredded chicken 1 cup (200g) shredded chicken
• 1 cup (200g) beef rendang 1 cup (200g) beef rendang
• 4 eggs, beaten and cooked into omelette 4 eggs, beaten and cooked into omelette
• 1 cup (150g) julienned carrots 1 cup (150g) julienned carrots
• 1 cup (150g) julienned cucumber 1 cup (150g) julienned cucumber
• Banana leaves, for wrapping Banana leaves, for wrapping
• Sambal, for serving Sambal, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the rice, coconut milk, lemongrass, kaffir lime leaves, turmeric powder, and salt. Cook the rice according to the package instructions, or until it is fluffy and fully cooked.
3. 3.
   Once the rice is cooked, remove the lemongrass and kaffir lime leaves. Set aside.
4. 4.
   Prepare the fillings by shredding the chicken, heating the beef rendang, and cooking the eggs into an omelette. Slice the omelette into thin strips.
5. 5.
   Take a piece of banana leaf and cut it into a rectangular shape. Place a layer of rice on the banana leaf, followed by a layer of shredded chicken, beef rendang, omelette strips, julienned carrots, and julienned cucumber.
6. 6.
   Repeat the layering process until all the ingredients are used, finishing with a layer of rice on top.
7. 7.
   Fold the banana leaf to enclose the layers of rice and fillings, creating a neat packet. Secure the edges with toothpicks or string.
8. 8.
   Steam the wrapped Nasi Tumpang for about 15-20 minutes, or until heated through.
9. 9.
   Once steamed, carefully unwrap the banana leaf and transfer the Nasi Tumpang to a serving plate.
10. 10.
    Serve hot with sambal on the side.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and shredded before layering it in the Nasi Tumpang.
• Beef rendang — If using store-bought beef rendang, heat it according to the package instructions before layering it in the dish.
• Banana leaves — Soften the banana leaves by briefly passing them over an open flame or by steaming them. This will make them more pliable for wrapping the Nasi Tumpang.

Tips & Tricks

• To enhance the flavors, marinate the shredded chicken in a mixture of soy sauce, garlic, and ginger before cooking.
• For a vegetarian version, replace the chicken and beef rendang with tofu or tempeh.
• Experiment with different fillings such as shrimp, fish, or vegetables to create your own unique Nasi Tumpang.
• If banana leaves are not available, you can use parchment paper or aluminum foil as a substitute for wrapping the dish.
• Serve Nasi Tumpang with a side of pickles or acar to add a tangy element to the meal.

Serving advice

Serve Nasi Tumpang hot, either as a main course or as part of a larger Indonesian feast. Garnish with fresh herbs such as cilantro or basil for added freshness and aroma.

Presentation advice

To present Nasi Tumpang beautifully, unwrap the banana leaf carefully and place the layered rice dish on a decorative platter. Arrange some cucumber slices and tomato wedges around the dish for an appealing visual contrast.