Ketupat KW

20120423-131602.jpg

20120423-131624.jpg

sebelum nya saya ucapkan terima kasiiiiiih buat yang ciptain ketupat kantongan ini!
saya nemu in ini di Chinatown London. Kayaknya sih ini produk Dari Malaysia, saya coba masak pertama Kali dan ternyata authentic banget sama ori nya,
Pokoknya nge Bantu banget deh sama yang namanya buat homesick apalagi kalau lagi lebaran di UK without my ketupat and Indo family and friends around.
Dalam satu paket ada 2 kantong,dan hebat nya lagi dari merk ini Ada wangi pandannya loh!
Cara masak nya Mudah:
Biasa ya dengan panci ukuran besar dan penuhi dengan air Trus rebus air hingga mendidih tutp panci dan biasanya saya tutup lagi dengan lap di atas tutup panci untuk mencegah uap keluar . Trus biasa nya saya kasih 1 sdm garam lalu masukan 2 kantong dan rebus selama 90 menit. Jangan lupa di menit 40-60 di cek air nya jangan sampai gosong, bisa di tambah kan air, Trus setelah Matang, angkat ketupat dan biar kan dingin lalu saya masukan ke dalam lemari es biar Lebih padat n tahan lama, nanti kan Kalau Ingin di konsumsi bisa di hangatkan , berdasarkan pengalaman saya mengkonsumsi dan menyimpan ketupat di lemari es ini nggak Lebih Dari 3 hari deh , soalnya setelah itu ketupat nya agak benyek / berair dan Sudah tidak ok lagi untuk di konsumsi ,

cocok untuk, rendang, sate ayam , lontong sayur, opor ayam dan sambel goreng ati

i really want to thank the person who invented this type of rice bag!

i’ve found these beauty in chinatown london , seem’s like this product made in Malaysia, i’ve tried the first time and it’s very authentic from the original back home in indonesia .

these are helping  me a lot through my silly  homesick especially durring ied without my original indo rice bag ,family and friands in Indonesia

it contained 2 bags in a package and the other special things are , they’ve got this pandan leaves smell as well.

how to make these :

you need very big deep sauce pan and fill up with water and add bit of salt  and leave it boil , then you put the bags in and cover the pan with lid, i always put extra cover on top of the lid with my kitchen clothes to cover the steam. leave it till 90 minutes and on minutes 40 – 60 you may check the water, if needed you may add some water . do not leave it till dry. after the rice are cooked . drained and leave it till cool and then i normally put in the fridge to make the rice bag even solid and plump ! and if you want to serve it you may need to heat it up and consume in 3 days . because from my experienced the rice bags are not so good and bit soggy after 3 days even they’re in the fridge.

suitable for rendang, sate ayam, lontong sayur, opor ayam dan sambel goreng ati .

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s