NASI TUMPANG

NASI TUMPANG

Nasi tumpang is a rice dish originating from Kelantan, Malaysia. Nasi tumpang is rice with a layer of dishes wrapped with a conical shape with a banana leaf wrapped. Nasi tumpang is my favorite dish. I started to love with the icing on the rice is through my mother's spirit who likes to taste that adds to the appetite.

What you'll need:

3 pots of rice

4 pots water

Banana leaf

Meat floss

Shrimp Curry

-600g prawns

-2 medium onions

-4 medium tomatoes

-4 cloves

-2 tablespoon ginger & garlic paste

-1/2 teaspoon turmeric powder

--1 teaspoon red chilli powder
-Cooking oil

Turmeric Powder: Turmeric powder is a bright yellow powder made by dry grinding of mature turmeric rhizomes (underground stems). The use of turmeric for coloring and flavoring food, for cosmetic purposes and for medicinal properties dates back to the ancient Vedic culture of India.

Instructions:

Banana Cones

 Prepare about 7 to 8 banana leaf cones. 

Cut them into six-inch squares, roll each into a cone, and fasten at the seam with a bamboo skewer.

Soft Rice

Boil the rice to 'overcooked'. Make sure it became a bit soft so that you can compressed it easily inside the banana leaf cone. 

Shrimp Curry

 1) Wash all the shrimps. You do not need to remove the shell, just cut the head. 

2)  Peel and finely dice 2 onions, then 4 tomatoes.

3) Start frying. Put a large non-stick frying pan over a medium heat. Add 3 tablespoon of cooking oil. Fry for about 30 seconds, stirring continually.

4) Now add 2 tablespoon of ginger and garlic paste. Stir well for a couple of minutes.

5) Add the spices: 1/2 teaspoon of turmeric, 1 teaspoon of red chilli powder. Fry for 5 minutes over a low heat, stirring frequently.

6) Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.

7) Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.

8) Add approximately 200 ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. Check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.

Nasi Tumpang:

So now that all your main ingredients are ready, we can start filling the banana leaf cone with the soft rice, meat floss and shrimp.

Each layers are stacked tightly and eventually the gravy from the shrimp curry will flow through the banana cones while the rice kernels still firm and stayed in shaped. 

Thats all. Now you can eat nasi tumpang. Have fun all.

Create by: Nur Hidayah