Shared by Rosita Goldstein
Shared by Rosita Goldstein
Nasi Tumpeng (Golden Indonesian Rice)
Yield: 20 servingsTime: 2 hours, plus an overnight marinade
Nasi Tumpeng (Golden Indonesian Rice)
Yield: 20 servingsTime: 2 hours, plus an overnight marinadeFamily Journey
Central Java, IndonesiaJakarta, IndonesiaSingapore
McLean, VA
As the wife of a church deacon, Rosita Goldstein’s mother Ibu Sarly often hosted large meals for their church community at their home in Jakarta, Indonesia. Her repetoire include local dishes like beef rendang, oxtail soup with beans, satay, and her nasi tumpeng, a golden rice dish served at celebrations.
“In Indonesia, nasi tumpeng is served during happy and special occasions like the birth of a child, birthdays, graduations, [and] Independence Day,” Rosita notes. The dish is full of symbolism, she adds. The anchovies represent unity and team work, while the yellow rice nods to gold and prosperity. Meanwhile meat from a rooster that’s sacrificed for the dish reminds us to live humbly.
In 1996, she married her husband Harvey, a Brooklyn-born Ashkenazi man and together, they moved to Singapore in search of a larger Jewish community to raise their children in. When their eldest approached the age of Bar Mitzvah, Rosita converted to Judaism. “I want to be able to bring the children up with my husband with the same religion, so we can learn together and celebrate together,” she shares.
Today, nasi tumpeng remains part of their family repertoire at their home in Virginia. Her mother made it when Rosita’s children were born and Rosita makes it for graduations, birthdays, promotions, and sometimes for Rosh Hashanah when friends have joined them. For the holiday, she adds dried fruits to the rice for sweetness and serves it alongside tzimmes and brisket, a harmonious melding of her family’s traditions.
Cooking notes: This dish is a true cooking project, but don’t let that intimidate you. For easier timing, you can prep the spice paste, deep-fried anchovies and peanuts, and hard-boiled eggs up to 2 days in advance. Store each component in an airtight container in the refrigerator. Be sure to secure a silver cone-shaped sieve to mold the rice before you get started. Meanwhile, ingredients like galangal, makrut lime leaves, and fresh turmeric can be found at Southeast Asian grocery stores or online. We have also offered substitutions below if needed.
Ingredients
For the Indonesian Fried Chicken:
- 1 whole chicken, cut into 8 pieces
- 2 tablespoons turmeric powder, or 1 tablespoon freshly grated turmeric
- 2 teaspoons freshly grated ginger
- 2 teaspoons freshly grated galangal, or 2 more teaspoons freshly grated ginger
- 4 cloves garlic, minced
- 5 shallots, finely chopped
- 1½ teaspoons coriander seeds, toasted
- 1 tablespoon olive oil
- 1 stalk lemongrass, smashed or flattened
- Salt and pepper, to taste
- 6-8 cups vegetable or canola oil
For the Rice:
- 5 cups jasmine rice
- 1½ cups coconut milk
- 4 cups water
- 2 teaspoons turmeric powder
- 4 bay leaves
- 4 sticks lemongrass or 3 tablespoons lemongrass paste
- 2-inch piece fresh ginger, thinly sliced
- Salt and pepper, to taste
For the Spice Paste:
- 4 cloves garlic
- 2 red chilies, seeded
- 1 teaspoon grated fresh ginger
- ¼ cup grated palm sugar or light brown sugar
- 4 makrut lime leaves, finely sliced, or 2 teaspoons lime zest
- 1 tablespoon vegetable oil
- Salt, to taste
For the Urap (steamed vegetables with coconut):
- 1 cup bean sprouts
- 4 cups water spinach, spinach, or Chinese broccoli
- 1 cup long beans or green beans
- 2 cups fresh grated coconut, or 1½ cups unsweetened dry shredded coconut mixed with ¼ cup unsweetened coconut milk
For the Deep Fried Anchovies and Peanuts:
- 1½ cups dried anchovies
- ½ cup raw peanuts
- 3 cups vegetable or canola oil
For the Eggs:
- 5-10 eggs, hard-boiled with shells left on
Preparation
Step 1
Make the Fried Chicken: In a mortar and pestle, grind the turmeric, ginger, galangal (if using), garlic, shallots, coriander seeds, olive oil, salt, and pepper into a paste. Rub the paste all over the chicken pieces ensuring they are evenly coated, and place in the refrigerator to marinate for 1 hour.
Step 2
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 1 hour before frying.
Step 3
Fill a large, heavy-bottomed pot or Dutch oven with oil. Heat the oil over medium-high heat to 350F. Use a deep-fry thermometer to monitor the temperature, adjusting the heat as needed to maintain it.
Step 4
Once the oil is hot, using tongs carefully lower a few pieces of chicken into the pot without overcrowding. Fry in batches, turning occasionally, until the chicken is deep golden brown and cooked through, about 10–12 minutes per batch, depending on the size of the pieces.
Step 5
Transfer the fried chicken to a wire rack or paper towel-lined tray to drain excess oil. Set aside.
Step 6
Make the Rice: Rinse the rice in a sieve under cold water until the water runs clear.
Step 7
Add the rice, coconut milk, water, turmeric powder, bay leaves, lemongrass, ginger, salt and pepper to a rice cooker and cook according to your rice cooker’s white rice setting. If cooking on the stovetop, add all of those ingredients to a medium-sized saucepan and stir well to combine. Bring the mixture to a gentle boil over medium heat. Immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes, or until the liquid is absorbed. Turn off the heat and let the rice steam, still covered, for another 10 minutes.
Step 8
Remove and discard the bay leaves, lemongrass, and ginger. Set aside.
Step 9
Make the Spice Paste: Meanwhile, use a mortar and pestle and grind the spice paste ingredients into a smooth mixture.
Step 10
Heat 1 tablespoon of vegetable oil in a medium pan and sauté the spice paste until fragrant, stirring consistently, about 2 minutes. Add the grated coconut and mix well. Cook for 2-3 more minutes until evenly combined.
Step 11
Make the Urap: Bring a large pot of water to a boil and place a steamer basket inside. Steam the spinach and bean sprouts for about 5 minutes, until just tender but still bright, then transfer them to a medium bowl. Next, steam the long beans or green beans for about 8 minutes, until tender but slightly crisp, and add them to the bowl. Gently toss all the vegetables with the spiced coconut until evenly coated. Set aside.
Step 12
Make the Fried Peanuts and Anchovies: In a medium heavy-bottomed pot or deep skillet, heat 3 cups of oil over medium heat to 325–350F. Fry the peanuts in ½-cup batches, stirring occasionally, until golden brown, about 3–5 minutes. Remove with a slotted spoon and drain on paper towels. Next, fry the dried anchovies in batches for 2–4 minutes until crisp and golden, avoiding overcrowding. Remove and drain on paper towels. Let both cool before combining in a medium bowl.
Step 13
Make the Rice Cone: Pack the cooked rice tightly into a sieve cone, pressing firmly to eliminate air pockets. (Any leftover rice can be served on the side.) Flip the cone onto the middle of a serving plate and carefully remove the paper mold if using, leaving the rice in a tall cone shape.
Step 14
Surround the rice cone with the fried chicken, spiced vegetables, anchovy-peanut mix, and hard-boiled eggs. Serve warm or at room temperature.
This recipe comes from “Tlaim: The Patchwork Cookbook,” a grassroots project dedicated to celebrating the ethnic and racial diversity of the Jewish community. With over 70 delicious recipes and stories, Tlaim centers underrepresented Jewish identities such as Jews of color. Follow Tlaim on Instagram and sign up to be notified of the release of the cookbook, which is made in collaboration with non-profit Be’chol Lashon. Stay tuned for more recipes from Tlaim on the JFS archive this year.
