Nasi Tumpeng Bali (Balinese Cone-Shaped Rice)
Balinese Cone-Shaped Rice (Nasi Tumpeng Bali) is a traditional dish from the beautiful island of Bali, Indonesia. It is a festive and symbolic dish often served during special ceremonies and celebrations.
Ingredients
- 3 cups of rice
- 1 tablespoon of turmeric powder
- 1 lemongrass stalk, bruised
- 4 cups of coconut milk
- 1 teaspoon of salt
- 1 tablespoon of cooking oil
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 hard-boiled egg, halved
- 1 fried chicken, cut into pieces
Instructions
- Wash the rice and place it in a large pot.
- Add turmeric powder, lemongrass, coconut milk, and salt to the pot.
- Cook the rice over medium heat until the coconut milk is absorbed and the rice is cooked.
- Shape the cooked rice into a cone on a large plate.
- Heat the cooking oil in a pan and fry the chicken until golden brown.
- Arrange the fried chicken, sliced cucumber, tomato, and hard-boiled egg around the rice cone.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Large pot Plate Pan
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Serve the Balinese Cone-Shaped Rice with sambal matah (Balinese chili relish) and crispy fried shallots for an authentic experience.
Tips & tricks
For a vegetarian version, you can replace the fried chicken with tempeh or tofu.
Cost
$15