Common Tumpeng is made of white rice (nasi putih), cooked in coconut milk with spices and screw-pine leaf, so they are not just tasty, but also fragrant. Tumpeng or cone-shaped delicacy is often served for celebrations, important events .. such birthday, wedding, etc.
Indonesian Tumpeng is made by molding the rice and the serving plate is almost always covered with banana leaves. It is accompanied with meat, chicken, patties, noodle, egg and such, and decorated with some vegetables.
Because I live in overseas .. it is not easy for me to find banana leaves .. so I decided to use fresh Salad under the Tumpeng. One of the samples is the one on the photo. This Nasi Tumpeng I cooked on my daughter’s birthday.
It is our culture (my culture) which is Javanese. The philosophy of Tumpeng is related to the geographical condition of Indonesia, especially Java as fertile island with numerous mountains and volcanos. Tumpeng dated back to ancient Indonesian tradition that revered mountains as the spirit of ancestors and gods.
Tumpeng is a symbol of gratitude (syukuran or slametan). after the people pray, the top of tumpeng is cut and delivered to the most important person.
My Beauty Blue