Nasi tumpang is rice dish that origin from Kelantan, Malaysia. Nasi tumpang is rice with different layer of dishes wrapped in a cone shape with banana leaf packed. Traditionally, it was staple food for travelers or farmers in Kelantan to bring to work. It is packed tightly consisting an omelette, beef or fish floss, and shrimp or fish local curry, sweet sambal gravy and cucumbers.
What you'll need:
3 pots of rice
4 pots water
Banana leaf
Meat floss
BANANA LEAF CONES
Prepare about 7 to 8 banana leaf cones.
Cut them into six-inch squares, roll each into a cone, and fasten at the seam with a bamboo skewer.
SOFT RICE
Boil the rice to 'overcooked'. Make sure it became a bit soft so that you can compressed it easily inside the banana leaf cone.
SHRIMP CURRY
-600g prawns
-2 medium onions
-4 medium tomatoes
-4 cloves
-2 tablespoon ginger & garlic paste
-1/2 teaspoon turmeric powder
--1 teaspoon red chilli powder
-Cooking oil
1) Wash all the shrimps. You do not need to remove the shell, just cut the head.
2) Peel and finely dice 2 onions, then 4 tomatoes. 3) Start frying. Put a large non-stick frying pan over a medium heat. Add 3 tablespoon of cooking oil. Fry for about 30 seconds, stirring continually. 4) Now add 2 tablespoon of ginger and garlic paste. Stir well for a couple of minutes. 5) Add the spices: 1/2 teaspoon of turmeric, 1 teaspoon of red chilli powder. Fry for 5 minutes over a low heat, stirring frequently. 6) Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top. 7) Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt. 8) Add approximately 200 ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. Check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.
FISH FLOSS
3 shallots
2 clove garlic
40g dried chilies
11cm young ginger
50ml oil
2pieces asam keping (asam gelugor)
100ml coconut milk
200g ikan tongkol (tuna) boiled and shredded
2tsp sugar
2tsp salt
Place shallots, garlic, dried chillies and ginger into a blender and blitz to a paste – add some water if necessary. Place the oil in a pot over medium heat and sauté the paste for 5 minutes, until fragrant. Add the asam keping and coconut milk and cook until mixture reduces by half. Remove the asam keping. Add the shredded fish and season. Cook, stirring, until it becomes floss, about 45 minutes.
SAMBAL IKAN BILIS
100g dried chilies
1/4 red onion
4 cloves garlic
2 tsp sugar
2 tsp salt
30g dried shrimp
50ml water
2 tbsp oil
30g ikan bilis (dried anchovies)
2 tsp tamarind paste mixed with 40ml warm water
Place all the ingredients, except the oil, ikan bilis, and tamarind into a blender and blitz until smooth. Place the oil in a pan over medium heat, then add the ikan bilis. Fry for 2 minutes, then add the blended ingredients. Sauté until fragrant, about 5 minutes, then add the tamarind and leave to cook for 10 minutes, until mixture has thickened to a paste.
Finally add egg and cucumber during wrap
GUIDE TO WRAP
