Material:
To Lontong:
- 500 gr rice, washed and drained
- Banana Leaf
- Toothpicks
For Vegetables:
- 3 tbsp cooking oil
- 1 stalk lemongrass, white part, crushed
- 2 bay leaves
- 2 cm galangal, smashed
- 300 gr shrimp, peeled
- 500 gr chayote, cut the size of a match
- 20 eyes petai, halved
- 1250 ml which is not too thick coconut milk
- 2 tomatoes, thinly sliced
Refined:
- 3 cloves garlic
How to make
Create Lontong:
Roll up the banana leaf-shaped cylinder with a diameter of 3 cm. Hook one end with a toothpick. Enter untill rice 3 / 4 tall leaves. Cover with a toothpick to pin. Arrange in pan and pour the water until submerged. Cook for 4 -6 hours, until cooked rice cake. During cooking do not let the water dry.
Create a Vegetable:
Heat oil and saute the garlic finely, lemongrass, bay leaf, and galangal until fragrant. Add shrimp and stir until shrimp changes color. Enter chayote, petai and tomatoes. Stir well. Pour the coconut milk. Stir occasionally until the sauce is not broken and cook until all is cooked. Lift.
Serve:
Rice cake chopped vegetables in a bowl and pour on top.
Note:
If banana leaves can be difficult in, the leaves can be replaced with plastic. Use a plastic container that is not too thick and not very thin. Punch a hole through the plastic with a fork just a little rice Fill 2 / 3 parts water Boil and enter-me-filled plastic rice. Try not to break plastic. Lontong usually cooked after half an hour