Out of every sensory devices that we use in perceiving an expectation for food, most times; if not every time; it was our eye sight that obtained the first information. That makes it even more understandable when the same dish would be presented at a huge price gap just because it was presented better visually. One of the strongest tweak that we can alter in a food is its colour. It plays with the exact part that determines our perception, light wave itself. It was so effective, our ancestors made a considerable alteration to the colour of our rice, turning it to a stunningly vibrant colour: Yellow.
Its vibrant yellow colour came from turmeric; containing a compound called curcumin, with a note described as orange-gingery like. Cooked with santan (coconut milk) contributing to its savory taste due to its fat content (up to 24%) as we all know fat is a prominent flavour carrier. Bay leaves, turmeric leaves, kaffir lime leaves are also added to complement the dish with top note fragrance.
An ideal Nasi Kuning is served with various condiments such as orak-arik tempe (sauteed tempeh), sambal goreng ati (stir fried chicken liver sambal) or any kind of sambal in that sense, and thinly ribbon-sliced omelette which is a very signature property of the dish. Sealed with roasted or fried chicken and fresh sliced cucumber topped with daun kemangi.
We can enjoy nasi kuning for breakfast; more likely; and lunch on street vendor carts with 'Nasi Kuning' written on it or permanent premises. Because most times these premises only serve 'nasi kuning' in their menu.
It has been the norm since generations ago; way before writing and primary records was adopted in nusantara region; that nasi kuning was served in the form of nasi tumpeng (nasi would be shaped into a cone, only served on special occasions; celebrations or offerings to ancestors).
The key difference between nasi tumpeng and regular nasi kuning is that
the rice should be sticky enough for tumpeng; in order to hold its huge cone shape. The exact reason why sometimes glutinous rice or sticky rice is added to regular rice. This tradition is preserved well and observed to this day. Take the example of a Javanese traditional wedding. Forget about wedding cake, tumpeng is the wedding cake!
Out of every existing colour, why yellow?
The colour 'Yellow' symbolizes gold; which was and still is the symbol of; or wealth.
We also think it was one of the most vibrant colour obtainable naturally.
In Balinese tradition there are four sacred colors; white, black, red and yellow.
This is why Nasi tumpeng is the star dish in Balinese celebration of Hari Kuningan. While its mountain shaped rice represents the mountains where the Gods and Goddesses live.
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