📝 About This Recipe
Hailing from the coastal state of Kelantan, Nasi Tumpang is a visual and culinary masterpiece traditionally packed for farmers and travelers. This unique dish features soft, almost porridge-like rice compressed into a banana leaf cone, layered with rich fish floss, spicy prawn sambal, and savory egg omelet. It is a harmonious marriage of sweet, spicy, and umami flavors that represents the soul of East Coast Malaysian heritage.
🥗 Ingredients
The Soft Rice (Nasi Lembut)
- 2 cups Jasmine rice (washed and drained)
- 5 cups Water (extra water is needed for a softer texture)
- 1 teaspoon Salt
- 2 pieces Pandan leaves (tied into a knot)
Fish Floss (Serunding Ikan)
- 500 grams Mackerel or Scad fillets (boiled and shredded)
- 1 cup Grated coconut (kerisik style, toasted)
- 10 pieces Dried chilies (soaked and blended)
- 6 pieces Shallots (minced)
- 2 tablespoons Palm sugar (Gula Melaka) (finely chopped)
Prawn Sambal (Sambal Udang)
- 300 grams Small prawns (peeled and deveined)
- 3 tablespoons Chili paste (Boh)
- 1 teaspoon Tamarind paste (mixed with a little water)
Assembly
- 6 large pieces Banana leaves (softened over an open flame)
- 3 pieces Eggs (fried into thin omelets and sliced)
- 1 piece Cucumber (sliced into thin rounds)
👨🍳 Instructions
-
1
Begin by cooking the rice. Combine the rice, 5 cups of water, salt, and pandan leaves in a pot. Cook until the rice is very soft and slightly mushy, similar to a thick risotto. Keep warm and set aside.
-
2
Prepare the Serunding Ikan (Fish Floss). In a dry wok, toast the shredded fish with the blended chilies, shallots, palm sugar, and grated coconut over low heat.
-
3
Continue stirring the fish mixture for about 30-40 minutes until it becomes dry, fluffy, and aromatic. Season with salt to taste.
-
4
For the Prawn Sambal, sauté the chili paste in oil until the oil separates (pecah minyak). Add the prawns and tamarind juice, cooking until the sauce thickens and the prawns are tender.
-
5
Prepare your banana leaves by passing them quickly over a gas flame to soften them, making them pliable and less likely to tear. Wipe clean with a damp cloth.
-
6
To assemble, roll a piece of banana leaf into a sturdy cone shape, ensuring the bottom tip is tightly sealed to prevent leaking.
-
7
Drop 2 tablespoons of the soft rice into the bottom of the cone and press down firmly with a spoon or a small pestle.
-
8
Add a layer of Fish Floss (about 1 tablespoon), followed by a thin layer of rice to seal it.
-
9
Add a layer of Prawn Sambal and a few slices of omelet, then another layer of rice.
-
10
Repeat the layers until the cone is almost full, finishing with a final layer of rice to act as the base.
-
11
Fold the excess banana leaf over the base of the rice to seal the cone and secure it with a toothpick or staple.
-
12
Let the Nasi Tumpang rest for at least 20 minutes before serving. This allows the moisture from the rice to infuse with the flavors of the fillings.
💡 Chef's Tips
The rice must be wetter than usual; if it is too dry, the layers will not stick together and the cone will fall apart. Always wilt your banana leaves over heat, otherwise they will crack during the folding process. Ensure the fish floss is completely dry before layering to prevent the rice from becoming soggy and spoiling quickly. Use a long spoon or a wooden dowel to gently compress each layer to ensure a beautiful definition when the leaf is unwrapped.
🍽️ Serving Suggestions
Serve with a side of Keropok Lekor (fish crackers) for an added crunch. Pair with a hot cup of Teh Tarik (pulled tea) to balance the spicy sambal. Add a side of 'Acar Timun' (pickled cucumbers) for a refreshing acidity. Traditionally eaten by unwrapping the leaf and starting from the top of the cone downward.