Lontong

Lontong – Rice in Banana Leaves

Lontong

Ingredients:

Long-grain rice	400 g (2 cups)
Banana leaves
Bamboo toothicks or cocktail sticks
Water	2,5 litres (10 cups / 4 pints)

Method:

1.       Wash rice twice and drain. Portion and place onto banana leaves, then fold into secure oblong packets and fasten with toothpicks

2.       Boil banana leaf-packets in 2.5 litres water for about 3 hours. It may be necessary to add more during this period.

OR

Long-grain rice	200 g (1 cups)
Water	500 ml (2 cups)
Banana leaves
Bamboo toothicks or cocktail sticks

Method:

1.       Wash rice twice, drain and transfer to a saucepan. Add water and boil rice until soft.

2.       Place onto banana leaves, roll into oblongs and fasten with toothpicks. Place into a pot and fill with 500 ml water. Boil for 1 hour

3.       Leave to cool, slice and serve. Lontong is a good accompaniment for dishes like gado-gado or a sambal

Note: In The West or wherever banana leaves are hard to come by, use aluminium foil or corn husk as wrappers

Yellow Rice

Yellow Rice – Nasi Kuning

Yellow Rice

Ingredients:

Long-grain  rice	400 g (2 cups)
Coconut Milk	625  ml (2 ½  cups), squeezed from 1 grated coconut with sufficient water added
Tumeric (Kunyit)	1 tsp, ground
Coriander (Ketumbar)	½ tsp, ground
Salam leaf (Daun Salam)	1
Garlic	2 cloves, peeled and chopped
Salt	2 tsp
Onion	1, large, peeled and sliced
Vegetable oil	1 Tbsp
Cucumber	1, medium, peeled and cut into long stripes

Method:

1.       Wash  rice twice and drain. Transfer to a saucepan an  add coconut milk, turmeric, coriander, salam leaf, garlic  and  salt. Cook, covered  tightly, over medium heat.

2.       Meanwhile, fry onion slices in oil

3.       Garnish cooked rice with fried onion slices and cucumber strips. Serve.

Vegetables in Sweet Tamarind Broth

Vegetables in Sweet Tamarind Broth – Sayur Asam

Vegetables in Sweet Tamarind Broth 

Ingredients:

4 cups (1 liter) water

2 salam leaves (optional)

1 in (2 ½ cm) fresh galangal, bruised

1 fresh or frozen corn cob, cut into sections

2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinko leaves (see note)

1 cup (100 g) green beans, cut into short lengths

2 to 3 green finger-length chilies, deseeded and cut into short lengths (optional)

½ cup (75 g) lightly boiled raw peanuts or fresh melinjo nuts

¼ cup (60 ml) tamarind juice (see our sambals recipe) or 4 to 6 carambola (belimbing wuluh), sliced

½ cup (125 g) small fresh shrimp, peeled and deveined (optional)

1 ripe tomato, cut into wedges

2 tablespoons sugar

½ teaspoon salt

Spice Paste 2 to 4 finger-length chilies, deseeded

4 shallots, peeled 3 cloves salt

Cooking Directions:

Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set a aside.

Bring the water to a boil over medium heat in a large saucepan. Add the Spice Paste salam leaves (if using) and galangal, mix well and bring to aboil again, then simmer uncovered for 2 minutes. Add the corn and boil  for 2 more minutes, then add the vegetables, chili (if using) peanuts  and tamarind juice or carambola. Bring the mixture to a boil and simmer until the vegetables are tender, 3 to 5 minutes. Finally add the shrimp, tomato and sugar, and simmer for 1 to 2 minutes until the shrimp turn pink. Season with the salt and remove from the heat. Serve hot as part of rice-based meal.