Nasi Tumpang Tradisional

Bahan

• Jasmine rice3 cups
• Coconut milk2 cups
• Water1.5 cups
• Salt1 tsp
• Lemongrass2 stalks, bruised
• Galangal1 inch piece, sliced
• Kaffir lime leaves4 leaves
• Beef (chuck or brisket)500g, cubed
• Shallots1 cup, sliced
• Garlic4 cloves, minced
• Chili paste (cabe giling)3 tbsp
• Turmeric powder1 tsp
• Coriander powder1 tsp
• Cumin powder1 tsp
• Candlenuts3, pounded
• Tamarind paste1 tbsp
• Palm sugar1 tbsp
• Banana leaves8 large pieces, wilted
• Anchovies (ikan bilis)1/4 cup, fried
• Dried chilies10, soaked and blended
• Belacan (shrimp paste)1 tsp, toasted
• Long beans1 cup, chopped
• Hard-boiled eggs2, sliced

Langkah

1. 1

   Cook the jasmine rice with coconut milk, water, salt, bruised lemongrass, sliced galangal, and kaffir lime leaves until fluffy. Let it cool slightly.

2. 2

   Prepare the beef rendang: Sauté sliced shallots and minced garlic until fragrant. Add beef cubes and cook until browned. Stir in chili paste, turmeric powder, coriander powder, cumin powder, pounded candlenuts, tamarind paste, palm sugar, and salt. Add a little water and simmer until the beef is tender and the sauce thickens and dries out.

3. 3

   Prepare the sambal: Blend fried anchovies, soaked dried chilies, belacan, and a pinch of salt. Sauté the blended paste until oil separates. Add chopped long beans and cook until tender-crisp. Adjust seasoning.

4. 4

   Assemble the Nasi Tumpang: Lay out a wilted banana leaf. Place a portion of the cooked rice in the center. Top with a spoonful of beef rendang and a spoonful of sambal. Add a slice of hard-boiled egg. Fold the banana leaf to create a neat parcel, securing with toothpicks if necessary.

5. 5

   Steam the wrapped parcels for about 10-15 minutes to allow flavors to meld. Serve hot.