Nasi Tumpeng (Cone-shaped Yellow Rice Platter)

🛒 Ingredients

• Nasi Kuning (Yellow Rice) 200 g · 280 kcal
• Ayam Goreng (Fried Chicken) 100 g · 250 kcal
• Telur Dadar Suwir (Shredded Omelette) 50 g · 80 kcal
• Tempe Orek Kering (Sweet Crispy Tempeh) 50 g · 150 kcal
• Urap Sayur (Steamed Vegetables with Spiced Coconut) 80 g · 85 kcal
• Sambal (Chili Paste) 20 g · 40 kcal
• Cucumber slices 10 g · 1 kcal
• Tomato wedges 10 g · 2 kcal

👨‍🍳 Instructions

1. To prepare Nasi Kuning, rinse rice thoroughly. Cook rice with coconut milk, turmeric paste, lemongrass, kaffir lime leaves, bay leaves, and salt until fluffy and aromatic.
2. Prepare Ayam Goreng by marinating chicken pieces with a spice paste made from turmeric, garlic, ginger, galangal, and coriander, then deep-fry until golden brown and cooked through.
3. For Telur Dadar Suwir, whisk eggs with a pinch of salt, cook thin omelettes, roll them up tightly, and then slice into thin strips.
4. Prepare Tempe Orek Kering by deep-frying thinly sliced tempeh until crispy. Sauté garlic, shallots, chili, and tamarind paste, then add palm sugar and soy sauce, and toss with the crispy tempeh until evenly coated.
5. For Urap Sayur, steam a variety of vegetables (e.g., long beans, spinach, bean sprouts) until tender-crisp. Mix grated coconut with a spiced paste (chili, garlic, kencur, kaffir lime leaves, shrimp paste) and lightly steam, then combine with the cooked vegetables.
6. Shape the cooked Nasi Kuning into a tall, conical mold and place it in the center of a large serving platter.
7. Arrange the prepared side dishes – Ayam Goreng, Telur Dadar Suwir, Tempe Orek Kering, Urap Sayur, Sambal, cucumber, and tomato – artistically around the base of the Nasi Kuning cone.