- Indonesia’s national celebration dish of Gunungan Nasi Kuning, a fragrant turmeric coconut rice mountain, and accompaniments representing “earth, sea and sky”. My vegan and gluten-free Tumpeng consists of: 1. Turmeric coconut rice; 2. Daikon noodle mie goreng; 3. Crispy fried “tastes like chicken” mushrooms; 4. Bacem (braised and grilled tempeh and tofu); 5. Urap-urap (coconut vegetable salad); 6. Vegan ikan asin (salted fish); 7. “Bakso” jagung (corn fritter balls); oven roasted peanuts; emping melinjo (bitternut crisps); fresh salad.
- Note: Although there are many elements to this dish, they are all relatively quick and easy to make, and can be made over a couple of days and kept in the fridge until needed. This dish is generally served at room temperature.
- 1. Nasi Kuning:Ingredients for Nasi Kuning (turmeric coconut rice): 500g long grain white rice; 50g glutinous white rice; 4 Asian shallots, peeled and finely chopped; 4 cloves garlic, peeled and finely chopped; 2 tbsp coconut oil; 2 stalks lemongrass, bruised and knotted; 3 daun salam; 3 kaffir lime leaves, torn; 2 pandan leaves, knotted; 1 tsp chicken-style stock powder in 400ml water; 3 tbsp turmeric water (finger of fresh turmeric, pounded and steeped in water. Strain before use); 2 tsp salt, or to taste; 1 cup TCC coconut milk
- 2. Daikon Noodle Mie Goreng:Ingredients for Daikon Noodle Mie Goreng: 2 tbsp oil; ½ tbsp Valcom Yellow Curry Paste; ½ daikon radish, spiralised; 3 Asian shallots, sliced; 3 cloves garlic, minced; 2 tbsp ABC kecap manis; ½ tbsp ABC Original Chilli Sauce; 1 tbsp fried shallots; 2 spring onions, green and white parts, sliced; Salt and pepper, to taste
- 3. Crispy Fried Mushrooms:Ingredients for Crispy Fried Mushrooms (make this on the day of serving the Tumpeng for maximum crispness, keep at room temperature): 1 x 150g pack mushrooms (I use shimeji); 1 cup gluten-free plain flour; 2 tbsp coconut flour; 1 tbsp tapioca flour; 1 tsp chicken-style stock powder; ½ tsp turmeric; ½ tsp fish curry powder (eg Baba’s); 1 tsp salt; 1 tsp white pepper; 2 tsp egg replacer, mixed with 4 tbsp water and 1/2 tsp salt, in separate bowl; Oil for frying
- 4. Bacem:Ingredients for Bacem: 1 packet firm tofu, cut into large bite-sized cubes; 1 packet tempeh, cut into large bite-sized slices; 1 stalk lemongrass, bruised and knotted; 2 daun salam; 2 Kaffir lime leaves, torn; 3 tbsp dark palm sugar; 1 tsp chicken-style stock powder; 1 tsp salt; 500 ml coconut water; 1 tbsp tamarind paste; 2 tbsp ABC Kecap Manis; Enough water to cover braise; Cooking oil spray
- 4a. Ingredients for Bacem Spice Paste: 4 Asian shallots; 3 cloves garlic; 2 candlenuts; 1 tsp ground coriander; 2 cm piece galangal; Enough water to blend
- 5. Urap-Urap (coconut vegetable salad):Ingredients for Urap-Urap: 200g frozen shredded coconut, defrosted, and lightly chopped; 100g green beans; 100g green cabbage, shredded; ½ packet bean sprouts, tailed; 1 carrot, peeled and julienned; ½ bunch water spinach, chopped to same length as carrots; 2 Kaffir lime leaves, torn; Salt, to taste; 2 tsp tamarind paste; 1 tbsp Lee Kum Kee Vegetarian Stir-Fry Sauce; 2 tbsp oil; Basil, to garnish
- 5a. Ingredients for Urap-Urap Spice Paste: 4 shallots; 3 cloves garlic; 2 candlenuts; 1 long red chilli; 2 tsp ABC Original Chilli Sauce; 3 cm knob galangal; 2 tbsp dark palm sugar
- 6. Vegan Ikan Asin:Ingredients for Vegan Ikan Asin: 1 packet dried bean curd sheets, soaked in water until soft, rinsed and drained very well; Juice ½ lime; ½ cup rice flour¼ cup tapioca flour; 1 tsp white pepper; 4 x Obento Yaki Nori sheets; Salt to taste
- 7. “Bakso” Jagung (corn fritters balls):Ingredients for “Bakso” Jagung (cooked in electric takoyaki pan): 1 can corn kernels, drained; 4 Asian shallots; 4 cloves garlic; 2 long red chillies; 2 stalks celery leaf, chopped; ½ tsp turmeric powder; 1 tsp ground coriander; 1 tsp Valcom Kaffir Lime leaves, chopped; 1 tbsp ABC Original Chilli Sauce; 1 cup gluten-free plain flour; ¼ cup tapioca flour; 1 tbsp rice flour; ½ tsp baking powder; 2 egg replacers; 1 cup water; ½ tsp white pepper; 1 tsp salt, or to taste; Oil spray for frying
- 1. Method for Nasi Kuning: Rinse combined rices for several minutes under running water until clear. Place in bowl, cover with fresh water and soak for 30 mins. Bring water for steaming to boil. Drain rice in sieve, spread out on steaming tray. Cover and steam 25 mins. While rice is steaming, heat oil in large frypan. Sauté shallots and onions for 1 minute. Add all other ingredients, except coconut milk and salt. Bring to boil, simmer 5 minutes, stirring. Add coconut milk, simmer 2 minutes, stirring. Season to taste with salt. Place steamed rice into coconut milk liquid. Turn heat to lowest temperature and stir gently so as not to break the rice grains until liquid has been absorbed. Return rice to steamer and steam a further 25-30 minutes or until rice is cooked and liquid has been absorbed. Remove lemongrass, daun salam, Kaffir lime leaves and pandan leaves. Check seasoning and adjust as needed. Scoop into cones (I make mine from cardboard lined with alfoil (stapled/taped into shape) about 15cm in length. Cover bottom end with plastic wrap, cool in fridge until needed.
- 2. Method for Daikon Noodle Mie Goreng: Heat oil in frypan over medium heat. Add Yellow Curry Paste, stir 1 minute. Add daikon noodles, stir 3-5 minutes until noodles have softened. Add sliced shallots and garlic, sauté 1 minute. Stir in kecap manis, chilli sauce, fried shallots and ½ the spring onions. Sauté 1 minute. Season to taste. Sprinkle with remaining spring onions.
- 3. Method for Crispy Fried Mushrooms: Wipe mushrooms clean with damp paper towel. Mix together all dry ingredients. Add mushrooms, dust well. Heat 2 cm oil in frypan over medium-high heat. Remove mushrooms from flour mix, add them to the egg replacer water. Mix well. Return mushrooms to the flour mix. Combine well. Fry in batches until dark golden and crispy. Drain on paper towel.
- 4. Method for Bacem: Grind or blend the Bacem Spice Paste. Heat oil in large saucepan over medium heat. Fry Bacem Spice Paste until almost dry. Add lemongrass, Kaffir lime leaves and daun salam, stir until fragrant 2-3 mins. Add dark palm sugar, stock powder, salt and coconut water. Bring to boil. Add tempeh, tofu, tamarind paste, kecap manis and water. Bring to boil again. Simmer until the liquid has been absorbed, approx 50 mins (there will still be some sediment in the pan). Allow to cool. Heat nonstick grillpan over medium heat, spray with cooking spray. Fry tofu and tempeh pieces until slightly crispy. Allow to cool.
- 5. Method for Urap-Urap: Blanch all vegetables separately in boiling water for 30 seconds, refresh in iced water, drain well. Blend or grind all Urap-Urap Spice Paste ingredients. Heat oil in frypan, fry Spice Paste for 2-3 minutes. Add coconut, Kaffir lime leaves and salt. Stir until liquid evaporates. Add tamarind and vegetarian sauce, reduce heat to low, simmer 10 minutes or until mixture is quite dry and darkens slightly. Mix into blanched vegetables.
- 6. Method for Vegan Ikan Asin: Combine all ingredients, except nori. Lay 1 nori sheet on work bench. Cover with ¼ of bean curd mixture. Fold up nori, and roll to make parcels. Steam for 15-20 minutes. Cool and cut into slices.
- 7. Method for “Bakso” Jagung: Blend or grind shallots, garlic, chillies and 2/3 of corn kernels coarsely. Heat small frypan, spray with oil. Sauté blended shallot mix and celery 1-2 minutes. Add turmeric and coriander, sauté 1 minute. Transfer to mixing bowl, add all other ingredients including remaining corn kernels but except oil. Stir until well combined. Add more water if too thick, more rice flour if too runny.( should be like thick waffle batter). Heat takoyaki pan, spray with oil. Fill with teaspoons of corn mix, flip over after 3-4 mins. Cook until golden brown.
Brands and product used
- TCC - Coconut Milk