Nasi tempong

Indonesian spicy rice dish

Nasi Tempong

A serving of Nasi Tempong with fried fish

Nasi Tempong is a traditional Indonesian dish originating from the Banyuwangi Regency in East Java. It is known for its spicy and flavorful characteristics, often described as a "slap in the face" due to its intense heat.

Ingredients

The main components of Nasi Tempong include steamed rice, a variety of side dishes, and a distinctive sambal (chili paste). Common side dishes served with Nasi Tempong are:

• Fried fish or fried chicken
• Tempeh
• Tofu
• Vegetables such as boiled spinach, cabbage, and long beans

The sambal is a crucial element of Nasi Tempong, typically made from a blend of chili peppers, garlic, shallots, tomatoes, and shrimp paste.

Preparation

Nasi Tempong is prepared by arranging the steamed rice on a plate, surrounded by the various side dishes. The sambal is served either on the side or directly on top of the rice, depending on personal preference. The dish is often garnished with fresh basil leaves or lime wedges to enhance the flavor.

Cultural Significance

Nasi Tempong is a popular dish in East Java, particularly in the Banyuwangi region. It is commonly found in local eateries and is a staple for those seeking a spicy meal. The dish reflects the culinary traditions of the area, emphasizing bold flavors and the use of fresh, local ingredients.

Related pages

• Indonesian cuisine
• Sambal
• Banyuwangi Regency