Nasi Tumpang (Kelantan) Recipe

Offering a convenient dining experiences with a traditional Malaysian dish that features fragrant coconut rice layered with savoury fillings, all expertly wrapped in banana leaves. Perfect for takeaway and outings, each layer holds a surprise of deliciousness, from fish floss to tuna gulai and anchovies sambal. Unwrap and savour the stacked layers of Nasi Tumpang for a truly satisfying culinary adventure.

Ingredients

Ingredients: Rice

Item	Cost
Cooking Oil	6 tbsp
Red Onions, cut into 4	2
Garlic, pounded	6 cloves
Ginger, sliced	1 inch
Rice	1.1 kg
Water	1.4 litres
Coconut	200 ml
Pandan Leaf, tied into knot	5 strings
AJI-NO-MOTO^® (or 1 tsp AJI-NO-MOTO^® PLUS)	2 tsp
Salt	1 tbsp

Ingredients: fish floss

Item	Cost
Shallots, cut	2
Garlic	1 clove
Galangal, cut	½ inch
Lemongrass, cut	1 stalk
Water	¼ cup
Skipjack Tuna Meat, boiled and loosened	500 g
TUMIX^® Anchovy Stock	1 tsp

Ingredients: Skipjack Tuna Gulai

Item	Cost
Fresh Turmeric	2 inches
Galangal	2 inches
Shallots	6
Dried Chili, cut and deseeded	4 stalks
Water	200 ml
Coconut Milk	500 ml
Skipjack Tuna	3 pcs
AJI-NO-MOTO^® (or ½ tsp AJI-NO-MOTO^®PLUS)	1 tsp
Salt	2 tsp
Sugar	2 tsp

Ingredients: Anchovies Sambal

Item	Cost
Dried Chili, cut and deseeded	15 stalks
Red Onions	2
Shallots	3
Garlic	4 cloves
Fried Anchovies	¼ cup
Water	320 ml
Cooking Oil	½ cup
Tamarind Slice	1 pcs
AJI-NO-MOTO^®(or ½ tsp AJI-NO-MOTO^® PLUS)	1 tsp
Salt	2 tsp
Sugar	4 tsp

Method

Rice

Heat cooking oil and stir-fry red onion, garlic and ginger until fragrant.
Put it in a rice cooker with rice, water, coconut milk and pandan leaves.
Season with AJI-NO-MOTO^® (or AJI-NO-MOTO^® PLUS) and salt, mix well, press the switch and let it cook.
Ready to serve.

Fish Floss

Finely grind shallot, garlic, galangal, lemongrass and water. Mix well with skipjack tuna meat.
Season with TUMIX^® Anchovy Stock. Set aside.
Heat a pan and fry without oil until dry and become floss. Set aside and let cool.
Ready to be served with rice, skipjack tuna gulai and anchovies sambal.

Skipjack

Finely grind fresh turmeric, galangal, shallot and dried chili with 120 ml water.
Put it in the pot with coconut milk and 200ml water, then bring to a boil.
Add skipjack tuna and let it cook.
Season with AJI-NO-MOTO^® (or AJI-NO-MOTO^® PLUS), salt and sugar.
Ready to serve with rice, fish floss and anchovies sambal.

Anchovies Sambal

Finely grind dried chilies, red onions, shallots, garlics and anchovies with water.
Heat the cooking oil and stir-fry the grinded ingredients until the oil breaks.
Add tamarind slice, water and fried anchovies. Simmer.
Season with AJI-NO-MOTO^® (or AJI-NO-MOTO^® PLUS), salt and sugar.
Ready to be served with rice, fish floss and skipjack tuna gulai.

Nasi Tumpang

Soften the banana leaves by dipping them in hot water, then wipe them dry. Form the leaves into a cone. Cut off the end of the bamboo with a toothpick or masking tape.
Fill the cone with 2 spoons of rice and press firmly until compacted. Add 1 teaspoon of fish fillet, then alternate with rice, cod fish stew, more rice and anchovy sauce. Fold the bottom of the leaf over to cover the cone and secure with masking tape.