Nasi tumpang or in the Kelantan dialect ‘Nasi Tupe‘ is a famous dish in the state of Cik Siti Wan Kembang. It is used as a supply for farmers or fishermen to take to the ocean or garden because this rice is slow to go stale and lasts a long time. Upang rice is wrapped in a cone-shaped casing using banana leaves that have been washed. In the kelonsong, rice is alternated with side dishes such as fish goulash, cooked shrimp fat, serunding, omelette and cucumber. This dish is very unique because it needs to be eaten when it’s cold, but the variety of side dishes in one dish makes the fried rice have its own taste.
Let’s check the recipe of Nasi Tumpang!
Ingredients
- ½ kg of rice
- 1000ml of water
- 6 banana leaves
INGREDIENTS FOR FISH STEW - 200g mackerel
- 2.5cm live turmeric – finely ground
- 2.5cm galangal – finely ground
- 6 red onion cloves – finely ground
- 4 dried chilies – finely ground
- 500ml thick coconut milk
- Sugar to taste
- Salt to taste
INGREDIENTS FOR OMELETTE - 5 chicken eggs
- 1 large onion – diced
- 50gm leeks – diced
- 1 red chili – diced
- Salt to taste
Cooking Methods
- 1. Rice: Wash the rice until it is clean and cook it with 1000ml of water until the rice is soft (like pressed rice) then let it be warm. Set aside.
- 2. Fish stew: All the ground ingredients are mixed with coconut milk, cooked until it boils. Then add the fish and let it cook.
- 3. Season with sugar and salt to taste. Stir well until the sauce thickens. Set aside.
- 4. Omelette: Break the eggs and mix the sifted ingredients and salt to taste. Beat well. Heat the pan and fry until cooked. Remove and set aside.
- 5. To wrap: Wrap the banana leaf then add 1/3 of the soft rice and press until it is firm.
- 6. Then add the omelette slices. Add another layer and press until it is solid and add more fish goulash.
- 7. Put the rice on top of the side dish and wrap it. Ready to serve.
Good luck!
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Article written by Nurul Humaira’ binti Hasan.
