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1
Cook the Golden Rice
25 Mins
Medium heat, then low steam at about 95°C (200°F)
Put the rice, coconut milk, water, grated turmeric, galangal, lemongrass, bay leaves, pandan and the remaining salt in a heavy pot. Bring to a gentle boil, stir once, then cover, turn the heat to the lowest setting and steam for 20 minutes without lifting the lid. Rest for 5 minutes, then fluff with a fork and pick out the aromatics.
If the rice looks wet after 20 minutes, leave the lid on for 5 more minutes off the heat — the steam finishes the job.
Done when: Rice is deep gold, separate and tender, with no hard centre.
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2
Fry the Chicken (Ayam Goreng)
15 Mins
Medium-high heat, about 180°C (350°F); chicken to 74°C (165°F)
Heat a shallow layer of oil in a pan. Fry the marinated thighs skin-side down for about 6 minutes until deep gold and crisp, then turn and fry 6 minutes more until the thickest part reaches 74°C (165°F). Drain on a rack and rest for 3 minutes before cutting.
Do not crowd the pan — fry in two batches if needed so the skin crisps instead of steaming.
Done when: Skin is crisp and deep gold; meat is juicy and reaches 74°C (165°F) inside.
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3
Make the Telur Balado
10 Mins
Medium heat, about 175°C (350°F)
Boil the eggs for 9 minutes, cool in cold water and peel. Blend the red chillies, shallots and remaining garlic to a coarse paste, then fry it in the oil for 5 minutes until it darkens and the oil separates at the edges. Add the peeled eggs and turn them in the sambal for 2 minutes until coated.
Fry the sambal until the raw chilli smell is gone and the oil glistens at the edges — that is when it is cooked.
Done when: Eggs are glossy red all over and the sambal smells rich, not raw.
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4
Steam the Urap Vegetables
8 Mins
Boiling water, about 100°C (212°F)
Steam the green beans for 4 minutes and the bean sprouts for 1 minute, until just tender but still bright. Drain well, then toss with the grated coconut and a pinch of salt while still warm.
Squeeze the bean sprouts gently after steaming — wet urap makes the plate soggy.
Done when: Vegetables are bright, just tender, and coated lightly with coconut.
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5
Shape and Serve
5 Mins
No heat — serve warm, about 60°C (140°F)
Mound the rice into a cone or dome on a large plate — the classic tumpeng shape for a celebration. Arrange the chicken, balado eggs, urap and cucumber around the base, scatter fried shallots over the top and serve the extra sambal on the side.
Wet your hands or a small bowl before shaping the cone so the rice does not stick.
Done when: A tall gold cone with the accompaniments arranged neatly around it.
auto_awesome Finishing Touches & Plating
Serve the tumpeng at the centre of the table and let everyone help themselves — cut the cone from the top down so each portion gets rice and a share of every accompaniment.
Indonesia
35m
