Tumpeng is a cone-shaped rice dish like mountain with its side dishes (vegetables and meat). Traditionally featured in the slamatan ceremony, the cone shape of rice is made by using cone-shaped weaved bamboo container. The rice itself could be plain steam rice, uduk rice (cooked with coconut milk), or yellow rice (uduk rice colored with kunyit (turmeric)).
The cone shaped rice erected on tampah (rounded woven bamboo container) covered with banana leaf, and surrounded by assorted of Indonesian dishes.
This time we adjusted the Tumpeng into “birthday cake”-shape with candles.
The dishes served with the Tumpeng this time are:
- Urap (Indonesian Salad)
Urap (sometimes spelled urab or in its plural form urap-urap) is cooked vegetables salad dish mixed with seasoned and spiced grated coconut for dressing.
- Ayam Bumbu Rujak (Indonesian Mixed Spicy Chicken)
- Ikan Tenggiri Panggang masak Cabai (Grilled Tenggiri Fish with Chillies)
- Perkedel Jagung (Indonesian Corn Fritter)