My first nasi tumpeng: a feast of gratitude, thanksgiving and celebration of success.
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.
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 (Source: from wikipedia).
Thank you Bandung!