October, 04th 2023
Vegan Nasi Tumpeng
Sat, 14 August 2021
  • Servings 8 Servings
  • Time 60 Minutes
  • Difficulty Beginner
  •  Print

Nasi Kuning Ingredients:

  • 220gr Rice (Rinsed)
  • 8cm Turmeric, Grated
  • 1 Pandan Leaf
  • 3 Lemongrass
  • 4 Kaffir Lime Leaves
  • 4cm Galangal
  • 4cm Ginger
  • 200ml Coconut Cream
  • 250ml Water
  • 5 Cloves of Shallots
  • 3 Cloves of Garlics
  • 2 Tsp Salt
  • 1 Tsp White Pepper Powder

Vegan Ayam Kuning Ingredients:

  • 8 Vegan Chicken Cutlets
  • 4 Cloves of Shallots
  • 6 Cloves of Garlics
  • 5 Candlenuts
  • 1 Tsp Coriander Seeds
  • 4cm Turmeric
  • 4cm Galangal
  • 4cm Ginger
  • Salt and Pepper to Taste
  • 2 Lemongrass
  • 2 Bay Leaves
  • 400ml Coconut Water

Tempe Orek Ingredients:

  • 1 Block of Tempeh
  • 2 Cloves of Garlics
  • 3 Cloves of Shallots
  • 3 Bay Leaves
  • 1 Lemongrass
  • 2cm Galangal
  • 6 Red Curly Chilies 
  • 1 Tbsp Tamarind Paste
  • Salt and Pepper to Taste
  • 3 Tbsp Kecap Manis
  • 50 - 75gr Palm Sugar 


  • 3 Potatoes
  • 4 Tbsp Minced Celery Leaves
  • ˝ Tsp Nutmeg Powder
  • 1 Tsp White Pepper Powder
  • 5 Cloves of Shallots
  • 3 Cloves of Garlics 
  • 5 Tbsp Cassava Flour 
  • Reserved ‘Ayam’ Kuning Water to Dilute


  • To make the Nasi Kuning, first, make sure to rinse the rice beforehand. Now, pan-fry whole galangals, garlic, shallots, lemongrass, kaffir lime leaves, and grate some turmeric. 
  • After the spices are slightly charred, add coconut milk and water. Add salt and pepper to taste
  • Then, strain the spices and herbs out. Use the liquid to steam the rice on the rice cooker.
  • Next, let’s make the Ayam Kuning. First, blend all the spices into a paste (except bay leaves and lemongrass).
  • Heat some oil on a saucepan, sauté the seasoning paste until fragrant, along with whole bay leaves and lemongrass. Then add in coconut water then bring to a boil.
  • Add in vegan chicken cutlets and simmer for up to 15 minutes.
  • After cooked, take the ‘chickens’ out and strain from the liquid. Reserve the liquid for further use.
  • Heat oil for deep frying. Deep-fry the chickens until golden brown.
  • Secondly, let’s make vegan Perkedel by boiling peeled potatoes until tender to mash.
  • Mash the potatoes along with chopped celery leaves, nutmeg powder, salt, and pepper. 
  • Mould the mashed potato into thick flat circles.
  • Mix in cassava flour and the reserved liquid until it forms runny egg consistency.
  • Dip in the moulded mashed potatoes into the ‘egg’, then deep-fry the Perkedel until golden.
  • Lastly, let’s make the Tempeh Orek.
  • Cut 1 tempeh block into thin slices (Batonnet cuts). Deep fry these tempeh on medium heat until crispy.
  • Then, Sauté minced garlic and shallots on a wok. Add in kaffir lime leaves, lemongrass, and sliced chilies. Continue stirring until fragrant (don’t let the garlic burnt). 
  • Add in crispy tempeh, and continue stir-frying.
  • Dilute palm sugar and tamarind using the reserved liquid, pour into the stir fry.
  • Cook until all the liquids evaporate and crispy caramelized tempeh remains.
  • All your rice and condiments are done, now serve and assemble these on any Indonesian celebration day along with your favorite sambal!