Spicy Seafood Tumpeng Bali-Style
Spicy Seafood Tumpeng Bali-Style
Journey to the vibrant island of Bali with this exquisite Spicy Seafood Tumpeng! Tumpeng, a cone-shaped rice dish, is a beloved Indonesian ceremonial food, often served at celebrations and important events, symbolizing gratitude and abundance. This Balinese rendition elevates the traditional nasi kuning (yellow rice), infused with fragrant turmeric and rich coconut milk, to a new level of culinary artistry. The golden mound is crowned with a generous and artful arrangement of the freshest seafood imaginable – succulent shrimp, tender squid, and flaky fish, all kissed by the fiery embrace of authentic Balinese chili spices. Prepare to wow your guests with a dish that is as visually stunning as it is delicious. It’s a true taste of Indonesian hospitality and a centerpiece that promises an unforgettable dining experience, perfect for anyone seeking authentic Indonesian cuisine and festive seafood recipes.
- Preparation time
- 40 min
- Cooking time
- 50 min
- Total time
- 1 hr 30 min
- Servings
- 6
Instructions
Prepare the Nasi Kuning
- 1In a pot, combine the washed rice, coconut milk, water, turmeric powder, bruised lemongrass, torn kaffir lime leaves, and salt.
- 2Stir well and cook over medium heat, stirring occasionally, until the liquid is absorbed and the rice is partially cooked. You can also use a rice cooker.
- 3Transfer the rice to a steamer lined with banana leaves (if available) or parchment paper. Steam for about 20-25 minutes, or until the rice is fully cooked and fragrant.
- 4Once cooked, remove the lemongrass and lime leaves. Gently fluff the rice.
Cook the Spicy Seafood
- 1In a blender or food processor, combine the chopped chili peppers, shallots, garlic, ginger, turmeric powder, and candlenuts. Blend until a smooth paste forms.
- 2Heat vegetable oil in a wok or large skillet over medium heat. Add the spice paste and sauté until fragrant and the oil separates, about 5-7 minutes.
- 3Add the shrimp, squid, and fish pieces to the wok. Stir-fry until the seafood is just cooked through. Be careful not to overcook.
- 4Stir in the lime juice, salt, and sugar. Taste and adjust seasoning as needed.
Assemble the Tumpeng
- 1Grease a cone-shaped mold (traditionally a 'tampah' lined with banana leaves, or a metal/plastic cone mold) with a little oil or water.
- 2Firmly press the warm nasi kuning into the mold, filling it completely. Ensure it's packed tightly.
- 3Invert the mold onto a serving platter. Gently lift the mold to reveal the rice cone.
- 4Artfully arrange the spicy seafood over and around the base of the rice cone. Decorate with garnishes like sliced cucumber, tomatoes, and boiled eggs.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 35 g
- Fat
- 28 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbs | 45 g |
Tips
- For a deeper yellow color, use fresh turmeric root and grind it finely with other aromatics.
- Ensure seafood is added at the end of cooking the spice paste to prevent overcooking and maintain tender texture.
- Serve immediately while the rice is warm and fragrant, accompanied by sambal and your favorite Indonesian side dishes.
