Our travels have always influenced our dinners. Every bit of travel leaves a lingering taste from the places you have had food. A bit of that Pizza, a flavour of the thali meal from India, the glorious Laksa, a bit from the family kitchen, a mango float from Manila so on and so forth. These are the ones which predominantly contribute to this blog of ours.
This time borrowing a beautiful recipe from a friend to satiate the yellow cones of rice we had an Indonesian restaurant.
The recipe source
The recipe comes from Dewi, the mother of a very dear friend Dian. Being a fellow school mother and a mum to two beautiful talented children, Dian too has taught me to smile through the worst days, inspired to keep up the yoga bits and learn to love life. This is her family recipe to cherish and celebrate the friendship with.
Coming to turmeric, it is a significant part of all Asian cooking, not just Indian. Asian cooking sees n more of the fresh turmeric root than the dried powder as in the Indian cooking. The flavour profile using both are starkly different. This poor man’s saffron indeed needs no introduction even yo the western cuisine. The well-marketed benefits beginning from relief from common cold to curcumin in cancer treatment are widely published. So here is a simple recipe to incorporate the same.
The call for recipes using Indian superfood like lotus seed, turmeric, gooseberry etc from Vidhya (click here for her blog) was the inspiration to reach out for this recipe. The recipe features on Foodie Monday blog hop along with the other participating bloggers.
Nasi tumpeng is similar to the Malaysian style Nasi Kuning ( turmeric rice). Tumpeng (as learnt from Dian) calls for the little conical mountains created with this turmeric infused rice. This yellow rice is served on most festive celebrations, like birthdays, cultural and religious days but rarely for a wedding. Served with a creamy curry, fritters, peanuts, rice crisps or salad the flavour of the rice itself is exciting.
Enjoy this Javanese Indonesian style rice with Mushroom masala which also doubles up as my filling for the Mushroom finger rolls. Serve it up with cooling cucumbers, spicy sambal and some crispy rice crackers.
Here is the recipe for the mushroom masala
The recipe is so versatile it can be done using practically any cooking method, Check the recipe notes for details.
Catch up soon with another exciting recipe, till then follow me on Instagram or FB page for more updates
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