My OperaTumpengku
Sunday, April 11, 2010 7:54:41 AM
Tumpeng is a cone-
shaped rice dish like
mountain with its side
dishes (vegetables and
meat).Traditionally
featured in the
slamatan ceremony,
the cone shape of rice is
made by using cone-
shaped weaved
bamboo container. The
rice itself could be plain
steam rice, uduk rice
(cooked with coconut
milk), or yellow rice
(uduk rice colored with
kunyit ( turmeric)).
The cone shaped rice
erected on tampah
(rounded woven
bamboo container)
covered with banana
leaf, and surrounded by
assorted of Indonesian
dishes.
History and tradition
People in Java, Bali and
Madura usually make
Tumpeng to celebrate
important event.
However, all
Indonesians are familiar
with Tumpeng. The
philosophy of Tumpeng
is related to the
geographical condition
of Indonesia, especially
Java as fertile island
with numerous
mountains and
volcanos. Tumpeng
dated back to ancient
Indonesian tradition
that revered mountains
as the abode of
ancestors and gods.
The cone-shaped rice
meant to mimics the
holy mountain. The
feast served as
somekind of thanks
giving for the
abundance of harvest
or any other blessings.
In gratitude ceremony
(syukuran or slametan),
after the people pray,
the top of tumpeng is
cut and delivered to the
most important person.
He or she may be the
group leader, the oldest
person, or the beloved
one. Then, all people in
the ceremony enjoy the
tumpeng together. With
tumpeng, people
express the gratitude
to God and appreciate
togetherness and
harmony.
An annual ceremony
involving tumpeng is
commonly called
'tumpengan'. In many
Indonesian cities, such
as Yogyakarta, a
traditin has been
developed, the
tumpengan ceremony a
night before 17 August,
the Indonesian
independence day
. The event is meant to
pray for safety and
welfare of the nation.
Surrounding dishes
The cone shaped rice
surrounded by assorted
of Indonesian dishes,
such as urap
vegetables, fried
chicken, empal gepuk
(sweet and spicy fried
beef), abon sapi (beef
floss), semur (beef in
sweet soy sauce), teri
kacang (anchovy with
peanuts), fried prawn,
telur pindang (boiled
marble egg), shredded
omelette, tempe orek
(sweet and dry fried
tempeh), perkedel
kentang (mashed
potato fritters),
perkedel jagung (corn
fritters), sambal goreng
ati (liver in chilli sauce),
and many other things.
Today the dishes which
accompany tumpeng
can be of the host
discretion, it can be
vegetarian, to bbq
seafood. Traditionally
there should be a
balance between
vegetables, meat,
seafood. The
composition of a
traditional Javanese
tumpeng is more
complex because the
elements must balance
one another according
to the Javanese belief..dr mailis sebelah 
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