Vegan Nasi Tumpeng
Wed, 22 September 2021
- Servings 12 Servings
- Time 60 Minutes
- Difficulty Beginner
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
- 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!