RRI.CO.ID, Jakarta - Nasi Tempong is a traditional dish from Banyuwangi, East Java, well known for its spicy and appetizing sambal (chili paste). This dish consists of white rice, various side dishes, and a distinctive raw sambal.
The preparation of Nasi Tempong begins by arranging warm rice with side dishes such as fried chicken or tofu and tempeh. After that, the raw sambal made from chili, tomatoes, and shrimp paste is added.
In addition to the main side dishes, nasi tempong is often served with boiled vegetables such as spinach or cassava leaves. These vegetables provide a balance of flavors and add nutritional values to the meal.
The Indonesian word "nasi" means "rice", while "tempong" derives from the Osing regional language of Banyuwangi that means "slapped". It describes the sensation of the spicy sambal, which is made by grinding chili and other ingredients without cooking them.
Many food stalls in Banyuwangi and other cities offer nasi tempong with a variety of side dish options. Some popular choices include salted fish, omelette, and savory grilled chicken.
To reduce the strong spiciness, nasi tempong is usually enjoyed with refreshing drinks such as iced tea or warm orange juice. These beverages help balance the heat and provide a refreshing finish after the meal.
At first, the culinary was not a fancy restaurant dish, but rather a packed lunch for farmers in Banyuwangi. As a meal for hard workers, Nasi Tempong was served in large portions and was nutritionally complete to provide energy for farmers who labored in the fields all day.
Over time, small food stalls began selling nasi tempong. Its distinctive spiciness attracted the interest of tourists visiting Banyuwangi.
The popularity of nasi tempong even spread to Bali and major cities such as Jakarta. With its signature spicy flavor, now the culinary has become a favorite culinary choice for spicy food lovers .
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