The Indonesian tradition is still close to feast and ‘selametan’ (ceremonial party). In this tradition, ‘tumpeng’ and offerings cannot be left over.

Tumpeng is a way of serving rice and side dishes in cone shaped, so that it is also called as “nasi tumpeng” (rice cone). The rice is can be made from steamed rice or yellow rice, although often use ordinary rice or “nasi uduk” (originally made from rice cooked with coconut milk). Tumpeng is usually served on a ‘tampah’ (traditional rounded woven bamboo) and use banana leaves for the layered base. While the side dishes made from seven types of dishes. Number 7 (seven) in Javanese culture means ‘pitulungan’ or help.

Although no standard side dishes to be put in tumpeng, but some of it are common to use, such as perkedel (croquette of spicy ground meat and boiled potatoes or other starch), meat floss,fried soy,omelette / fried egg, sliced cucumber, and celery. It is also combined with fried tempeh (fermented soybean patty), serundeng (relish of grated coconut and spices), urapkacangpanjang (salad dish of steamed long beans mixed with seasoned and spiced grated coconut), salted fish, fried fish, etc. In interpreting the traditional meaning of tumpeng, it is recommended to use land animal (beef / chicken), fishes (catfish, milkfish, teri / tiny sea fish), and vegetables (water spinach, spinach, or long beans). Tumpeng is an important part of traditional kenduri feast celebration. Celebration or kenduri is a gratitude to God for the great harvest or other blessing. Because it has the value of gratitude and celebration, until today the tumpeng often serves as a birthday cake of a birthday party.

Here we present our creative tumpeng and various offerings. Basically, tumpeng and offerings are flexible as long as we are able to provide or make and we will provide the best for our beloved and valuable customers.