Tumpeng ( Cone )

Cone (Tumpeng)
Cone is a way of preparing the rice and side-dishes in a cone shape, and therefore also called 'rice cone'. Processed rice that is used generally in the form of yellow rice, although it is often also used regular white rice or rice Uduk. This way of presenting the typical Javanese rice or descendant of Javanese and Betawi people are usually made at the time of festivity or celebration of an important event. Nevertheless, the Indonesian community in general recognize this activity.

History and Tradition Community Java, Bali and Madura have a habit of making cone shaped to celebrate any festivity or important events. Nevertheless almost all the Indonesian people familiar cone shaped. Tumpeng philosophy closely linked to the geographical condition of Indonesia, especially Java, is lined with a volcano. Cone comes from the ancient tradition of Indonesian society that honors the mountain as the dwelling place of ancestral spirits (ancestors) and gods. Rice scored the conical shape is meant to imitate the sacred mountain. Form of celebration or festivity is a sense of gratitude and thanks to the Almighty for the abundant harvest and other blessings. Because it has a value of gratitude and celebration, until now often serves a cone shaped birthday cake in celebration of the birthday party. In the festivity, celebration, or slametan, after reading a prayer, an unwritten tradition advocated truncated cone shaped pieces and given to the people most important, most honored, most honored, most elder or among those who attended. It is intended to show respect for the person. Then all the people who attended were invited to get together to enjoy the cone. With the cone shaped society shows gratitude and thanks to God and celebrate the togetherness and harmony. [1] Events involving rice cone is called the laity as 'tumpengan'. In Yogyakarta, for example, developing the tradition of 'tumpengan' on the night prior to the date of August 17, Independence Day of Indonesia, to pray for the safety of the state.

Side DishesThere is no standard side dishes to accompany rice cone. However, several side dishes that accompany the usual cakes, abon, soya fries, scrambled eggs / fried eggs, cucumbers are cut crosswise, and celery leaves. Variations involving dry tempeh, serundeng, urap long beans, dried fish or fried catfish, and so forth. In the traditional meaning of cognition cone, it is recommended that the side dishes used consisted of land animals (chicken or beef), marine animals (fish, catfish, fish or peanut brittle anchovies) and vegetables (kale, spinach or green beans). Each traditional dish has a signification in the culture of Java and Bali. Competition tumpeng makeup done often enough, especially in cities in Central Java and Yogyakarta, umtuk enliven Independence Day.

Variation• Tumpeng Robyong - Tumpeng usually presented in the customary marriage ceremony being washed in Java. This cone is placed in the basket with a variety of vegetables. At the top of the cone is placed eggs, shrimp paste, shallots and chilies.• Tumpeng Nujuh Month - This is used in the shower Tumpeng seven-month pregnancy. This cone is made from white rice. Besides a large cone in the middle, this cone shaped cone surrounded by six other small fruit. Presented above ordinary winnowing trays lined with banana leaves.• Tumpeng Pungkur - used at the time of the death of a woman or man who is still single. Made from white rice is served with side dishes of vegetables. Cone is then cut vertically and laid back to each other.• Tumpeng White - white on white rice illustrate the sanctity of traditional Java. Digunakkan for sacred ceremony.• Tumpeng Nasi Kuning - Yellow color illustrates the wealth and the moral sublime. Used for thanksgiving happy events, like births, weddings, engagement, and so forth.• Rice Tumpeng Uduk - Also called cone tasyakuran. Used for warning Maulud Prophet.• Tumpeng Ceremonial / Mods