Ingredients with Measurements:
- 1 pound boneless chicken breast, sliced into thin pieces
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 cups vegetable oil
- 6 cups cooked white rice
- 2 cups coconut milk
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
Special Equipment Needed:
- Large frying pan
- Mixing bowls
- Whisk
- Slotted spoon
- Rice cooker
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, cumin, and coriander. Mix well.
2. Heat the vegetable oil in a large frying pan over medium-high heat.
3. Dip each chicken slice into the flour mixture, making sure to coat both sides evenly.
4. Place the chicken slices into the hot oil and fry for 3-4 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
5. In a rice cooker, combine the cooked white rice, coconut milk, salt, turmeric powder, cumin, coriander, garlic powder, onion powder, black pepper, chili powder, sugar, and vegetable oil. Mix well.
6. Cook the rice according to the rice cooker's instructions.
7. To assemble the tumpang, place a layer of rice in a small bowl or ramekin. Top with a layer of fried chicken. Repeat the layers until the bowl or ramekin is full.
8. Invert the bowl or ramekin onto a plate to release the tumpang.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 650
Fat per serving: 30g
Carbohydrates per serving: 70g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or drumsticks.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Coconut milk can be substituted with almond milk or soy milk.
Variations:
- Add sliced cucumbers, tomatoes, and lettuce to the tumpang for a fresh and crunchy texture.
- Use shrimp or tofu instead of chicken for a vegetarian option.
- Add a fried egg on top of the tumpang for extra protein.
Tips and Tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy crust.
- Use a rice cooker to make the rice while frying the chicken to save time.
- Use a small bowl or ramekin to shape the tumpang for a neat presentation.
Storage Instructions:
Leftover tumpang can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the tumpang, microwave it for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the tumpang on a bed of lettuce with sliced cucumbers and tomatoes on the side.
Garnishes:
Garnish the tumpang with chopped cilantro or green onions.
Pairings:
Pair the tumpang with a side of stir-fried vegetables or a simple cucumber salad.
Suggested Side Dishes:
- Stir-fried vegetables
- Cucumber salad
- Steamed broccoli
Troubleshooting Advice:
- If the chicken is not cooked through, lower the heat and cook for a few more minutes.
- If the rice is too dry, add more coconut milk or water.
Food Safety Advice:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Wash hands and utensils thoroughly after handling raw chicken.
Food History:
Tumpang is a traditional Indonesian dish that is typically made with layers of rice, meat, and vegetables.
Flavor Profiles:
The tumpang has a crispy and savory chicken layer on top of fragrant and flavorful turmeric rice.
Serving Suggestions:
Serve the tumpang with a side of sambal, a spicy Indonesian condiment.
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Region: Indonesian