Saturday, June 24, 2017 | INDONESIAN CULINARY |

Rice Dumpling served with Vegetables | Lontong Sayur


Ingredients:

  • For Rice Dumpling:
  • 500 gr rice, washed and drain
  • Banana leaves
  • toothpick for cliping banana leaves

For vegetables:

  • 3 tbs oil for frying
  • 1 lemongrass, take the white part, bruised
  • 2 salam leaves
  • 2 cm galangal, bruised
  • 300 gr shrimp, cleaned
  • 500 gr chayote (labu Siam), cut into julienne
  • 20 pcs petai, cut into half
  • 1250 ml coconut milk
  • 2 tomatoes, sliced

Finely pounded spices into paste:

  • 3 clove garlic

How to:
For rice dumpling:

  • Roll banana leaves to silinder shape with 3 cm diameter. Clip one side of banana leave and leave the other one.
  • Put rice until 3/4 of banana leaves and clip the last side of banana leaves.
  • Arrange rice dumpling in a large pan, pour water untill all rice dumpling covered.
  • Cook approximaly 5-6 hours. Keep the water always covered the rice dumpling.

For vegetables:

  • Heat oil and saute spices paste, lemongrass, galangal and salam leaves until fragrant.
  • Add shrimp and stir until shrimp change colour. Add chayote, petai and tomatoes. Stir well.
  • Pour coconut milk and stir gently until cook well.
  • Ready to serve. Cut rice dumpling and pour the vegetables on top.

Note:
If hard to find banana leaves, it can be replaced with rice for risotto and wrapped with plastic (merk : BOSTO/ UNCLE BENS). You can find this item on your local supermarket. This rice can be boil with the plastic and must be 2-3 hours. After that hang rice dumpling to drain.

Filed in: Main Dishes