Asian

Tumpeng

Name: Tumpeng
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 1 serving
Cuisine: Asian
Ingredients: 90 g long-grain rice; 60 ml coconut milk; 100 ml water; 1 tsp ground turmeric; 1 stalk lemongrass; 2 kaffir lime leaves; 1 salam leaf; 0.75 tsp salt; 1 egg; 60 g tempeh; 1 shallot; 2 cloves garlic; 1 red chilli; 1 tbsp kecap manis; 1 tsp palm sugar; 3 tsp vegetable oil; 40 g long beans; 2 tbsp grated coconut; 30 g cucumber; 1 tomato; 1 tsp fried shallots

A miniature Javanese rice cone: turmeric coconut rice moulded into a mountain and ringed with sweet soy tempeh, shredded omelette, coconut-dressed long beans, cucumber and tomato. The shape stands for the sacred mountain and the dish is served at birthdays and thanksgivings across Java.

Lunch & dinner Vegetarian 25g+ protein

60 min25 prep · 35 cookMedium1142 kcalper serving

Method

Rinse 90 g of rice in cold water until the water runs almost clear, then leave it to soak for 15 minutes and drain well. This gives the cone grains that hold together without turning pasty.
Put the drained rice in a small heavy saucepan with 60 ml of coconut milk, 100 ml of water, 1 tsp of ground turmeric, 1 stalk bruised lemongrass stalk, 2 kaffir lime leaves, 1 salam leaf and 0.5 tsp of salt. Bring to the boil, stir once, then cover and cook on the lowest heat for 12 minutes until all the liquid is absorbed and steam holes appear. Take off the heat and let it stand, covered, for 10 minutes, then fluff and pull out the leaves and lemongrass.
While the rice rests, beat 1 egg with a pinch of pepper. Heat 1 tsp of oil in a small frying pan over medium heat, pour in the egg and swirl to a thin sheet; cook 1 minute until just set, flip for 15 seconds, slide out, roll up and slice into fine shreds (telur dadar iris).