Ingredients with Measurements:
- 2 cups of blue pea rice
- 1 cup of shredded chicken
- 1 cup of shredded coconut
- 1 cup of bean sprouts
- 1 cup of cucumber, sliced
- 1 cup of long beans, cut into small pieces
- 1 cup of dried shrimp
- 1 cup of fish crackers
- 1 cup of kerisik (toasted coconut)
- 1 cup of sambal belacan
- 1 cup of pickled vegetables
- 1 cup of fried shallots
- Salt and sugar to taste
Special equipment needed:
- Banana leaves
- Tumpang (bamboo container)
Step-by-step instructions:
1. Cook the blue pea rice according to the package instructions and set aside.
2. In a pan, sauté the shredded chicken with salt and sugar until cooked through. Set aside.
3. In the same pan, sauté the shredded coconut until golden brown. Set aside.
4. Blanch the bean sprouts and long beans in boiling water for 1 minute. Set aside.
5. In a separate pan, fry the dried shrimp until crispy. Set aside.
6. Heat up the fish crackers in a toaster or oven until crispy. Set aside.
7. Toast the kerisik in a dry pan until golden brown. Set aside.
8. Prepare the sambal belacan by blending together red chili, belacan (shrimp paste), and lime juice. Set aside.
9. Assemble the tumpang by layering the banana leaves and adding the blue pea rice, shredded chicken, shredded coconut, bean sprouts, long beans, dried shrimp, fish crackers, kerisik, sambal belacan, pickled vegetables, and fried shallots.
10. Repeat the layering process until the tumpang is full.
11. Cover the tumpang with banana leaves and steam for 30 minutes.
12. Serve the tumpang hot with additional sambal belacan on the side.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Steam at medium heat for 30 minutes.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Blue pea rice can be substituted with regular white rice.
- Shredded chicken can be substituted with shredded beef or tofu.
- Dried shrimp can be substituted with dried anchovies.
- Sambal belacan can be substituted with any spicy sauce.
Variations:
- Add sliced hard-boiled eggs as a layer.
- Use different types of pickled vegetables for added flavor.
- Add sliced chili for extra heat.
Tips and tricks:
- Make sure to layer the ingredients evenly to ensure that each serving has a good mix of flavors.
- Use fresh banana leaves for the best flavor and aroma.
- To make the tumpang more compact, press down on each layer as you add it.
Storage instructions:
Leftover tumpang can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tumpang in a steamer for 10-15 minutes until heated through.
Presentation ideas:
Serve the tumpang on a large platter and garnish with fresh herbs such as cilantro or basil.
Garnishes:
Fresh herbs such as cilantro or basil.
Pairings:
Tumpang Nasi Kerabu pairs well with a refreshing drink such as iced lemongrass tea.
Suggested side dishes:
Serve with additional pickled vegetables or a side of acar (pickled vegetables).
Troubleshooting advice:
If the tumpang is too dry, add more sambal belacan or a drizzle of coconut milk.
Food safety advice:
Make sure to use fresh ingredients and cook the chicken and shrimp thoroughly to avoid foodborne illness.
Food history:
Tumpang Nasi Kerabu is a traditional Malaysian dish that originated from the east coast of Malaysia.
Flavor profiles:
Tumpang Nasi Kerabu is a flavorful and aromatic dish that combines the nuttiness of blue pea rice with the spiciness of sambal belacan and the sweetness of shredded coconut.
Serving suggestions:
Serve Tumpang Nasi Kerabu as a main dish for lunch or dinner.
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Region: Malaysian