tumpeng
Sign in to saveTumpeng (Javanese: ; Balinese: ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine. Traditionally featured in the slametan ceremony, the rice is made by using a cone-shaped woven bamboo container. As its counterpart the Spanish paella, today it can be found in other celebrations as well, such as for birthdays or parties. The rice itself may be plain steamed rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with turmeric).
Key facts
- Food.name
- Tumpeng
- Food.image
- Tumpeng-Jawa.jpg
- Food.image_size
- 275
- Food.caption
- Tumpeng: cone-shaped rice surrounded by assorted Indonesian dishes
- Food.country
- Indonesia
- Food.region
- Java, Nationwide
- Food.national_cuisine
- Indonesia
- Food.course
- Main course
- Food.served
- Hot or room temperature
- Food.main_ingredient
- Cone-shaped rice, urab (vegetables in shredded coconut), fried chicken, fried tempeh, boiled marble egg, shredded omelette, salted anchovy, and peanuts
- Food.variations
- Tumpeng robyong, tumpeng putih, tumpeng nasi uduk, tumpeng slametan (nasi kuning)
via Wikipedia infobox
Article
6 sectionsContents
- Surrounding dishes
- Variations
- Contemporary tradition
- See also
- References
- External links
Tumpeng (Javanese: ; Balinese: ) is an Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine. Traditionally featured in the slametan ceremony, the rice is made by using a cone-shaped woven bamboo container. As its counterpart the Spanish paella, today it can be found in other celebrations as well, such as for birthdays or parties. The rice itself may be plain steamed rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with turmeric).
The rice cone is set out on the (rounded woven bamboo container), covered with a banana leaf, and surrounded by assorted Indonesian dishes. In 2013, the Indonesian Ministry of Tourism and Creative Economy promoted tumpeng as one of 30 Indonesian culinary icons and declared it Indonesia's official national dish in 2014, describing it as "the dish that binds the diversity of Indonesian various culinary traditions".