Kitchen World Tour Day 73: Indonesia
Firstly, thank you for all the birthday wishes. I have been pretty slack not posting the last few weeks – I’ve been cooking just not posting. I’ve been using the time building a food blog which (you’re finally reading right now!). But using my birthday to start posting again, I decided to make a Tumpeng which is an Indonesian celebratory dish.
The centre of the Tumpeng is the cone of rice which I understand symbolises god. The cone is then surrounded with an assortment of dishes, and the king dish here was the Rendang.
A proper Rendang is a caramelised curry. It is cooked for about 12 hours on low heat to caramelise the coconut and spices. A truly exceptional dish.
Tonight’s meal consisted of:
- Nasi Kuning (Yellow Festive Rice)
- Rendang Daging (Slow Cooked Beef in Herb and Spices with Coconut Milk)
- Perkedel (Deep Fried Mash Potatoes)
- Mie Goreng Ultah (Fried Noodles with Quail Eggs)
- Tahu Bacem (Deep Fried Tofu braised in Sweet Aromatic Herb)
- Sambal Terasi (Chilli Paste Cooked wtih Shrimp Paste)
- Sate Ayam (Chicken Satay)
- Saos Kacang pelengkap Sate Ayam (Peanut sauce to compliment the Chicken Satay)
A great birthday meal with great company!