Ingredients with Measurements:
- 500g chicken breast, boiled and shredded
- 1 liter chicken broth
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 tsp vegetable oil
- 200g vermicelli noodles, cooked
- 2 hard-boiled eggs, sliced
- 2 tomatoes, sliced
- 2 cucumbers, sliced
- 2 sprigs coriander leaves, chopped
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a pot, heat the vegetable oil over medium heat. Add the garlic and onion, and sauté until fragrant.
2. Add the ground coriander, cumin, and turmeric powder, and stir until well combined.
3. Add the chicken broth, lemongrass, kaffir lime leaves, bay leaves, salt, and sugar. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
4. Remove the lemongrass, kaffir lime leaves, and bay leaves from the broth.
5. To assemble the tumpang, place a layer of vermicelli noodles at the bottom of a bowl. Add a layer of shredded chicken on top of the noodles.
6. Pour the hot broth over the chicken and noodles.
7. Top with sliced hard-boiled eggs, tomatoes, cucumbers, and coriander leaves.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 7g
- Carbohydrates: 45g
- Protein: 28g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or drumsticks.
- Vegetable oil can be substituted with any neutral oil.
- Vermicelli noodles can be substituted with rice noodles or egg noodles.
Variations:
- Add bean sprouts or sliced green onions as a topping.
- Use beef broth instead of chicken broth for a beef version.
- Add chili paste or sambal for a spicy version.
Tips and Tricks:
- To save time, use store-bought chicken broth instead of making your own.
- Shred the chicken using two forks for a faster and easier process.
- Cook the vermicelli noodles according to the package instructions to avoid overcooking.
Storage Instructions:
- Store the leftover broth and chicken separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the broth and chicken separately in a pot over medium heat until hot.
Presentation Ideas:
- Serve the tumpang in a traditional Indonesian tumpang container for an authentic presentation.
Garnishes:
- Coriander leaves
Pairings:
- Serve with Indonesian crackers or fried tofu.
Suggested Side Dishes:
- Steamed rice or Indonesian fried rice.
Troubleshooting Advice:
- If the broth is too salty, add more water to dilute it.
Food Safety Advice:
- Make sure the chicken is fully cooked before shredding it.
- Store the leftover broth and chicken separately to avoid cross-contamination.
Food History:
- Tumpang is a traditional Indonesian dish that originated from Java. It is a layered dish that consists of rice, vegetables, and meat or fish.
Flavor Profiles:
- The broth is savory and slightly sweet, with hints of lemongrass and kaffir lime leaves. The shredded chicken adds a meaty flavor, while the vermicelli noodles provide a chewy texture.
Serving Suggestions:
- Serve the tumpang as a main dish for lunch or dinner.
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Region: Indonesian