Lontong Sayur ( spicy mix vegetable with rice cake )


Another famous Indonesian breakfast dishes but you can also have this all time as well . My grandmother was introduced this menu and i fell in love ever since ! If you don’t like spicy you can skip the chillies with a bit of turmeric ,
bahan – bahan :

1 buah labu kupas di potong korek api
kacang panjang sesuai selera di potong korek api
buncis sesuai selera diiris serong tipis
5 buah cabe merah
4 buah cabe merah kecil ./ rawit jika suka pedas
4 siung bawang merah
3 siung bawang putih
1 gelas air matang
garam dan gula secukupnya
400 gr santan kaleng

5 buah pete di belah 4 jika suka

minyak sayur
bawang goreng dan kerupuk sebagai pelengkap plus ketupat yang matang di potong kotak kotak

cara membuat :

biasanya saya membuat lontong sehari sebelum memasak sambal godok dan biasanya
saya beli jadi beras lontong yang sudah ada di supermarket ,
di paket tsb , memasak 2 kantung beras lontong di rebus selama 90 menit dengan panci
yang di sumpel dengan lap bersih supaya uapnya tidak keluar . kemudian jika matang di
biarkan dingin dan masukkan ke dalam kulkas,

untuk sayurnya :

bawang merah , bawang putih dan cabe di ulek halus atau di giling , kemudian panaskan
minyak dan tumis bumbu ulekan selama 5 menit dan masukan air dan biarkan mendidih,
masukan sayuran dan pete dan tambahkan santan, beri garam dan gula sambil dicicipi dan sajikan
dengan potongan lontong , kerupuk dan bawang goreng

English
Ingredients:
1 paw paw or young papaya chopped toothpick
Dwarf beans sliced thinly
5 red chillies
4 bird chillies
4 cloves shallots
3 cloves garlics
1 glass cooked water
Salt and sugar for seasoning
400 g tin coconut milk

5 sator beans divided 4

Vegetable oil
Addition :
Dried shallots and king prawn crackers plus cooked rice bags or ketupat diced

How to make :
Blend the chillies, shallots and garlic to make a paste and set aside. The. Heat the oil and sauté till fragrant about 5 minutes and hen pour the water and leave it to boiling and the put all the vegetables and beans then coconut milk, stir well and seasoning with salt and sugar , when everything’s cooked turn of the heat and serve hot with rice bags or ketupat ( rice cubes ) , crackers and dried shallots on top

For the rice bag , I always cooked for 90 minutes Inside deep sauce pan and including cover with lid I put extra clothes on top of the lid to stop the steam out, check on minutes 60 for water and then when it cooked , drained and set aside and leave it cool and then I put in the fridge , I always make the rice bag one day before ,

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