Tuesday, December 15, 2015

印尼蔬菜咖喱米糕 Lontong Sayur

Following last week posting on Vegetarian Gado Gado Longtong, I am still left with half of the lontong (banana leaf wrapped rice cake) enough for me to embark on this recipe. This is another simple but yet popular meal frequently sought at home. Guest who were served this meal liked it very much and hence I decided to share it in my blog as per many's request.
自从我前几天在博客所分享的印尼加多加多沙拉之后,家里还剩有米糕 lontong 让我可以再次制做另一道全家所喜爱的‘印尼蔬菜咖喱米糕’。这是一道即简单又可口美味的印尼佳肴。每当家里有客人到来,一旦吃了这道菜肴都会要求跟她们分享食谱。因此,我便借这个机会在博客里跟大家分享。

Again, I have my Indonesian maid to thank for as she patiently prepared and demonstrated the process in detail. For this recipe, it is best eaten with lontong (banana leaf wrapped rice) instead of the usual boiled rice. However, if you find it tedious to create everything from scratch you could also make lontong with the store bought ones.
这此我得感恩于家中的印尼女庸热心帮助和她耐心的一一准备一切过程才得已完成写出这道食谱. 通常这道菜肴都是以米糕lontong一起吃的。若是您嫌制做米糕lontong麻烦的话,你也可采用市场 贩卖的即熟米糕来配吃也行。

This recipe can be altered to a vegetarian version by omitting the garlic, onion and dried shrimps. 


Lontong Sayur

3 Cups Rice 百米
1.2 Litres Water 清水
6-10 pcs Banana Leaves 香蕉叶
18-30 pcs Raffia Strings of 30cm Length 拉菲绳剪成30cm长度

Method 做法

Clean the banana leaves and steam for 3-4 mins. Set aside.

Wash and drain rice.

In a deep bowl frying pot, add water and rice. Stir fry the rice until softened and 90% of the water being absorbed.

Place 2 scoop of the semi cooked rice onto a piece of banana leaf. Compress the rice firmly onto the banana leaf and roll into a tight cylinder with fold both ends downwards. Secure the wrapped lontong  by binding 3 sections of raffia strings along the length of the rolled up lontong rice.

Immersed the entire batch of wrapped lontong rice cake into a pot of boiling water deep enough to cover the entire lot and cook for 1-1/2 hours. Set aside.

300g Long Beans 长豆角


3 pcs Fresh Bay Leaves 月桂叶 
3 Stalks Lemongrass 香茅
2cm Galangal 南疆 
5 Cloves Garlic 蒜瓣
5 pcs Shallots 葱
6 Red Chilis 红辣椒
4 Candlenuts 石栗
20g Dried Shrimps 虾米干

2 Tbsp Cooking Oil 食油
1500ml Thin Coconut Milk 淡椰汁
500ml Thick Coconut Milk 浓椰汁
1 Tbsp Sugar 糖
4 Tsp Salt 盐

Fried Shallots 炸葱 (for garnishing 表面装饰)

Method 做法

Wash and drain all vegetables (B).

Shred away the skin of the squash chayote.

Cut both chayote squash and tempe into 2 cm length.

Cut long beans into 1cm strips and break petai (bitter beans) into half.

In a stone mortar, combine chili, onion and garlic. Use a pestle and grind it to form a paste.
在石臼上加入红辣椒, 葱及蒜,以石杵把材料磨碎。

Add dried shrimp into the chili paste and continue grinding it to incorporate into the paste. Lightly mashed the galangal into the mixture. Set aside.

In a wok heat up the oil under medium heat, stir in the chili shrimp paste and continue stir frying for 1-2 minutes until aromatic. 

Add lemongrass and bay leaves. Continue stir frying for another minute. 

Gradually add in all the vegetables (B) in sequence. Continue tossing the ingredients for a couple of minutes.

Pour the thin coconut milk into the wok and cook together with the vegetables under medium heat for 20-25mins until softened.

Transfer all to a pot. Add thick coconut milk and allow to boil a further 5 mins before adding in the sugar and salt.

Discard banana leaves and cut the lontong rice into bite size. Pour hot vegetable curry over the rice cake and serve.

No comments :


Related Posts Plugin for WordPress, Blogger...