June, 15th 2024
Vegan Nasi Tumpeng
Wed, 22 September 2021
  • Servings 12 Servings
  • Time 60 Minutes
  • Difficulty Beginner
  •  Print

Nasi Kuning Ingredients:


  • 220gr Rice
  • 8cm Turmeric, Grated
  • 1 Pandan Leaf
  • 3 Lemongrass
  • 4 Kaffir Lime Leaves
  • 4cm Galangal
  • 4cm Ginger
  • 200ml Coconut Cream
  • 250ml Water
  • 5 Pcs Shallot
  • 3 Pcs garlics
  • 2 Tsp Salt

Vegan Ayam Kuning Ingredients:


  • 8 Vegan Chicken Cutlets
  • 4 Asian Shallots
  • 6 Garlics
  • 5 Candlenuts
  • 1 Tsp Coriander Seeds
  • 4cm Knob of Turmeric
  • 4cm Galangal
  • 4cm Ginger
  • 1 Tbsp Salt
  • 2 Lemongrass
  • 2 Pcs Bay Leaves
  • 400ml Coconut Water

Tempe Orek Ingredients:


  • 3 Potatoes
  • 4 Tbsp Minced Celery Leaves
  • ˝ Tsp Nutmeg Powder
  • 1 Tsp White Pepper
  • 5 Shallots
  • 3 Garlics 
  • 5 Tbsp Cassava Flour 
  • Water to Dilute

Steps: 


  • 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 in coconut milk and water. Add salt and pepper to taste. Bring the mixture to a boil.
  • Then, strain the spices and herbs out. Use the liquid to steam the rice on a rice cooker. Then just normally cook the rice.
  • Next, let’s make the Ayam Kuning. First, blend all the written 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, 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 up oil for deep frying. Deep-fry the chickens until golden brown.
  • Now, 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 rounded dough,
  • Mix in cassava flour and the reserved coconut water liquid until it forms egg consistency.
  • Dip in the moulded mashed potatoes into the ‘egg’, then deep-fry the Perkedel until golden.
  • Lastly, let’s make the Tempe 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!