Thetraveljunkie.org – Today we give you a recipe, The Bojoku’s Indomie Mi Goreng Tumpeng. For the residents of Java, Bali and Madura islands, tumpeng is synonymous with joyful celebrations. It represent the relationship between humans and God. The other meaning of the tumpeng is inherent in its pointed cone, symbolizing the devotion toward the one God. The shape also alludes to the mountainous landscape of many Indonesian regions, particularly Java. The dishes around the cone signify the vegetation, forests and wildlife.
Tumpeng was first made by Indonesians when people used kukusan (cone-shaped bamboo baskets) to cook rice. And, tumpeng as a manifestation of gotong royong (mutual assistance) as a typical characteristic of Indonesians.
The process of making tumpeng involves teamwork for mutual enjoyment.
Based on Kakawin Bomakawya (old Javanese poetry) of the 12th – 13th century, the tumpeng was a Javanese Hindu tradition of laying down food to create a large heap.
At the time, kingdoms received tributes from their people, and tumpengan was an occasion to allow people to dine together with royal circles, in Javanese society, there was no significant difference between the food consumed by royal families and the common people.
The other concept of tumpeng derived from the old Javanese manuscript “Tantu Pangelaran,” which regarded the peak of Mount Semeru in East Java, known as Mahameru, as the place of gods. Hence, tumpeng represents the shape of a mountain.
The tumpeng today serves merely as a complement to ceremonial events. Tumpeng with all its philosophy is a manifestation of agrarian society. Each of the components tells us something about the process of human life.
We should start eating tumpeng from the bottom. Since tumpeng represents the relationship between humans and God, slicing the top of tumpeng means cutting the relationship with the Almighty. And tumpeng should be eaten together with all the guests surrounding the dish.
Traditionally, tumpeng is served with seven assorted dishes, presenting different elements of foods, such as vegetables, sea and land animals. These dishes also offer various flavors, including sweet, sour and bitter, illustrating the different situations of life.
Anyway, in Australia it can often feel a challenge to cook Indonesian tradition food or a real tumpeng. And because we love Indomie Mi Goreng. Here’s a recipe of Indomie Mi Goreng Tumpeng:
5 pack Indomie Mi Goreng Original
5 clove garlic, diced
5 fried sausages, sliced
100g bean sprouts
pinch of salt to taste
5 omelette fried egg, sliced
3 tomato, sliced
1 tsp fried onion (optional)
1 shallots, thinly sliced
Prepare Indomie Mi Goreng as per directions: cook noodles, drain and add all the seasonings, then set aside.
Stir fry garlic until fragrant, and salt to taste. Add the noodles.
Put on a Tumpeng bowl around 1 hour and add the omelette fried egg, garnish with sausages, fried onion and shallots, tomatoes, green veggie and fresh red chillies.
This recipe is quick to prepare and can easily be substituted with whatever’s in the fridge.. we have a feeling this one might be a new crowd favourite for an Indo event here!
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