how to make Nasi tumpang malaysia

Nasi tumpang from malaysia

elinotes.com Nasi tumpang malaysia  is rice dish that origin from Kelantan, Malaysia. Nasi tumpang is rice with different layer of dishes wrapped in a cone shape with banana leaf packed. Traditionally, it was staple food for travelers or farmers in Kelantan to bring to work.

Nasi tumpang Malaysia.

 It is packed tightly consisting an omelette, beef or fish floss, and shrimp or fish local curry, sweet sambal gravy and cucumbers.

nasi tumpang is said to have been born out of necessity. Rice and condiments were packed in a banana leaf cone, so that farmers could take them to the sawah padi (paddy fields) for lunch.

 this is ingredients and steps to make  Nasi tumpang malaysia

Ingredients Nasi tumpang

• Ric 120g
• water 500ml
• Serunding Ikan
• 3 shallots
• 2cloves garlic
• 50 ml oil
• 200g ikan tongkol (tuna)boiled and shredded
• 40g dried chillies
• 2tsp sugar
• 11cm young ginger
• 100ml coconut milk
• 2pieces asam keping (asam gelugor) 2tsp salt

Gulai Udang

• 10g dried chillies1medium red onion 
• 120 ml water
• 1 tbsp curry powderheaped
• 3 cloves garlic  6cm young ginger
• 4 cm galangal
• 4tbsp oil
• 100g shrimpcleaned and shelled
• 1tsp jintan manis (aniseed)
• 200ml coconut milk
• 2tbsp sugar 1tsp salt

Sambal Ikan Bilis

• 100g dried chillies1/4 red onion
• 4cloves garlic
• 2tsp sugar
• 2tsp salt
• 30g dried shrimp
• 50ml water2tbsp oil 
• 30g ikan bilis (dried anchovies)
• 2tsp tamarind pastemixed with40ml warm water

how to make Nasi tumpang malaysia

step to make Nasi tumpang malaysia

For wrapping

    10pieces banana leavescut into 23cm x 23cm squares
    10 pieces waxed paperoptional
    bamboo picks or sticky tape

To cook rice:

    Place the ingredients in a rice cooker and boil until cooked.

To make serunding:

    Place shallots, garlic, dried chillies and ginger into a blender and blitz to a paste – add some water if necessary. Place the oil in a pot over medium heat and sauté the paste for 5 minutes, until fragrant. Add the asam keping and coconut milk and cook until mixture reduces by half. Remove the asam keping. Add the shredded fish and season. Cook, stirring, until it becomes floss, about 45 minutes.

To make gulai:

    Place the chillies, onion, garlic, ginger, galangal and water into a blender and blitz until smooth. Heat the oil in a pot over medium heat and pour in the blended mixture. Sauté the paste for 5 minutes, then add the curry powder and jintan manis and sauté for another 3 minutes. Add the shrimp, coconut milk and seasoning and cook until mixture reduces by half.

To make sambal ikan bilis:

    Place all the ingredients, except the oil, ikan bilis, and tamarind into a blender and blitz until smooth. Place the oil in a pan over medium heat, then add the ikan bilis. Fry for 2 minutes, then add the blended ingredients. Sauté until fragrant, about 5 minutes, then add the tamarind and leave to cook for 10 minutes, until mixture has thickened to a paste.

To wrap:

    Scald the banana leaves in boiling water to soften, then pat dry. Shape the leaves and waxed paper, if using, into a cone with a 4cm diameter base. Secure with bamboo picks or sticky tape. Fill a cone with 2 spoons of rice and press tightly. Add a spoonful of serunding, then alternate spoonfuls of rice, gulai udang, rice again and sambal ikan bilis. Fold the bottom of the leaf to close the cone and secure with sticky tape.


Read more at https://www.kuali.com/recipe/nasi-tumpang/#qJhalMwB24MyuWfd.99