• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 10 people
  • Difficulty Normal

Recipe Description

Originating from Kelantan, nasi tumpang is said to have been born out of necessity. Rice and condiments were packed in a banana leaf cone, so that farmers could take them to the sawah padi (paddy fields) for lunch.

Zainab Ahmad Shiyuti is the co-owner of the Belanga restaurants. This recipe was first published in Flavours magazine.

Recipe Ingredient

  • Rice
  • 120g rice
  • 500ml water
  • Serunding Ikan
  • 3 shallots
  • 2cloves garlic
  • 40g dried chillies
  • 11cm young ginger
  • 50ml oil
  • 2pieces asam keping (asam gelugor)
  • 100ml coconut milk
  • 200g ikan tongkol (tuna), boiled and shredded
  • 2tsp sugar
  • 2tsp salt
  • Gulai Udang
  • 10g dried chillies
  • 1medium red onion
  • 3cloves garlic
  • 6cm young ginger
  • 4cm galangal
  • 120ml water
  • 4tbsp oil
  • 1tbsp curry powder, heaped
  • 1tsp jintan manis (aniseed)
  • 100g shrimp, cleaned and shelled
  • 200ml coconut milk
  • 2tbsp sugar
  • 1tsp salt
  • Sambal Ikan Bilis
  • 100g dried chillies
  • 1/4 red onion
  • 4cloves garlic
  • 2tsp sugar
  • 2tsp salt
  • 30g dried shrimp
  • 50ml water
  • 2tbsp oil
  • 30g ikan bilis (dried anchovies)
  • 2tsp tamarind paste, mixed with 40ml warm water
  • For wrapping
  • 10pieces banana leaves, cut into 23cm x 23cm squares
  • 10 pieces waxed paper, optional
  • bamboo picks or sticky tape


  1. Place the ingredients in a rice cooker and boil until cooked.
  2. Serunding Ikan
  3. Place shallots, garlic, dried chillies and ginger into a blender and blitz to a paste – add some water if necessary. Place the oil in a pot over medium heat and sauté the paste for 5 minutes, until fragrant. Add the asam keping and coconut milk and cook until mixture reduces by half. Remove the asam keping. Add the shredded fish and season. Cook, stirring, until it becomes floss, about 45 minutes.
  4. Gulai Udang
  5. Place the chillies, onion, garlic, ginger, galangal and water into a blender and blitz until smooth. Heat the oil in a pot over medium heat and pour in the blended mixture. Sauté the paste for 5 minutes, then add the curry powder and jintan manis and sauté for another 3 minutes. Add the shrimp, coconut milk and seasoning and cook until mixture reduces by half.
  6. Sambal Ikan Bilis
  7. Place all the ingredients, except the oil, ikan bilis, and tamarind into a blender and blitz until smooth. Place the oil in a pan over medium heat, then add the ikan bilis. Fry for 2 minutes, then add the blended ingredients. Sauté until fragrant, about 5 minutes, then add the tamarind and leave to cook for 10 minutes, until mixture has thickened to a paste.
  8. Wrapping
  9. Scald the banana leaves in boiling water to soften, then pat dry. Shape the leaves and waxed paper, if using, into a cone with a 4cm diameter base. Secure with bamboo picks or sticky tape. Fill a cone with 2 spoons of rice and press tightly. Add a spoonful of serunding, then alternate spoonfuls of rice, gulai udang, rice again and sambal ikan bilis. Fold the bottom of the leaf to close the cone and secure with sticky tape.

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