Tuesday, August 16, 2005

Lontong

Lontong Rice

Ingredients:
2 cups of short grain rice or long grain rice
3 cups water or 3 1/2 cups water
Equipment: Rice cooker & Hand blender or Blender
Methods:
  1. Wash and clean the rice. Cooked the rice in the rice cooker.
  2. Once cooked and the rice is still hot. Blender the hot cooked rice until it is fine.
  3. Pour the blendered cooked rice into a pan or a casserole dish. Spray the pan with oil before pouring the blendered rice.
  4. Place cling-wrap over the poured rice and tap it with your palm so that the rice is nicely compacted. Let it cool for a few hours before cutting the rice.

Note:

  • Short grain rice is preferred but if it's not available long grain rice can also be used.
  • Besides using the rice cooker, one can also buy rice in plastic packet. Open the package with ziploc and scoop the amount needed.
  • Wash and clean the rice and let it dry for awhile or dampen before putting the rice back into the plastic.
  • Fill a pot with water and drop the plastic containing rice into the pot filled with water. Cooked the rice for 1 hour or until the rice is cooked. Then let it cool for hours before cutting.

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Lontong soup

Ingredients:

Small size Jicama (sengkuang)
Long Beans
Carrots
Cabbage (Optional)
Extra firm Taufu (optional)
Soy Tempeh
minced onion
minced garlic
minced ginger
2 tbsp chilli paste
1 1/2 can coconut milk
1 1/2 tbsp tumeric powder
5 cups water
salt & white pepper to taste

Methods:

  1. Slice thickly horizontally(Juliene) all the vegetables. Cut the tempeh according to your disgression. Marinate the tempeh with tumeric, salt, & pepper and set aside for a few minutes. After 10 minutes, fry the tempeh until golden brown and set aside. If using taufu, similar step need to be adopted.
  2. Heat oil and saute the onions, garlic, salt, pepper, 2 shakes tumeric, and ginger in a pot for a few seconds.
  3. Then pour 1 cup of coconut milk into the sauteed mixture. Stir gently and add 2 cups of water.
  4. Pour the coconut milk into the mixture and spinkle the tumeric into the pot making sure that the color turn thickly yellowish. Stir the soup for 1 or 2 minutes or until it boils.
  5. Add the fried taufu or tempeh into the pot for a few seconds. Then add all the vegetables.
  6. Let the soup cooked until it boils and add salt and pepper to taste.

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