Nasi Tumpang is one of several food items identified by the Malaysian National Heritage Department as being truly Malaysian. Regarded as a traditional Malay delicacy, Nasi Tumpang is highly popular in the east coast especially in Kelantan from where it originated.
Nasi Tumpang is delicious hand-made rice wrapped up in the shape of a cone with banana leaves. It was originally meant for farmers who had to work long hours in padi fields and farms. In addition, Nasi Tumpang is also a favorite food among travelers due to the fact that it’s nicely packed in banana leaf and is highly portable. In fact, the word Tumpang literally means portable in Malay.
Nasi Tumpang wrapped in banana leaves.
The ingredients of Nasi Tumpang consist mostly of rice which is cooked till it’s soft, tempe (fermented soy bean cake), omelets and sambal (shrimp paste). Today’s Nasi Tumpang variations may contain meat floss, chicken, fish and curry.
The flavor of Nasi Tumpang comes mostly from its delicious sambal or gravy which is made of fish (ikan bilis) and shrimps. The gravy sometimes can be spicy and yet sweet. Today, Nasi Tumpang is available not only in Kelantan but in most places in Malaysia. Even upscale restaurants in 5 star hotels do serve this highly popular traditional Malay delicacy.
Nasi Tumpang beneath the banana leaves.
In short, Nasi Tumpang is highly recommended for travelers holidaying in Malaysia. You will most likely come across Nasi Tumpang when you dine in hotels and some Malay restaurants. Your trip will not be complete if Nasi Tumpang is never on your menu when you are in Malaysia.
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