Sandra Djohan

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LONTONG CAP GOMEH (RICE CAKE CAP GOMEH)


  • 600 grams of rice wash clean.
  • 3 pieces pandan leaves
  • Banana leaves to wrap rice cake

Ingredients Opor:

  • 1000 ml coconut milk being
  • 1 whole chicken, cut 12, or can be changed according to taste veal meat.
  • 1 piece of galangal in geprek
  • 2 bay leaves
  • 1 vertebra turmeric approximately 2 cm, in the split
  • 3 starfruit fruit / vegetable star fruit, in the split second
  • 1 tablespoon salt
  • 1 tsp sugar, MSG substitutes

Opor Paste:

  • 3 cloves garlic
  • 2 red onions
  • 1 tsp coriander
  • 3 eggs hazelnut

For Sambal Fried Liver:

  • 10 pairs of gizzard liver, boiled until tender liver
  • 5 large red chilies, finely sliced ​​oblique
  • 1 piece of galangal
  • 2 bay leaves
  • 500 ml coconut milk

Condiments for Sambal Fried Liver:

  • 3 garlic cloves thinly sliced
  • 3 red onions thinly sliced
  • 1 tbsp ebi, destroyed
  • 1 teaspoon salt
  • 1/2 teaspoon sugar substitute vetsin

Ingredients for Lodeh Vegetable:

  • 250 gr young jackfruit
  • 200 gr long beans, cut into pieces
  • 2 pcs eggplant, cut into squares
  • 50 gr leaves melinjo
  • 150 g squash, cut into squares
  • 100 grams of fruit melinjo
  • 250 gr chopped corn putren
  • 5 pcs of red and green peppers cut into pieces
  • 2 bay leaves
  • 2 tbsp rebon shrimp, drain cleaning
  • 2 cm galangal
  • 1 ltr thick coconut milk
  • 250 cc of liquid milk
  • Salt and sugar to taste

Vegetable Lodeh Paste:

  • 4 pcs red chilli
  • 2 cloves garlic
  • 8 red onions
  • 1 tsp coriander
  • 1 teaspoon salt

Ingredients for Abing:

  • 1/2 coconut old half dry roasted together two pieces of orange leaves
  • mash until out of oil, set aside.
  • 5 boiled eggs
  • 5 pieces of fried tofu, cut into 2
  • 2 tablespoons sugar in a drawstring
  • 1 teaspoon salt
  • 200 cc coconut milk
  • 1/2 tsp tamarind, diluted with a little water
  • 3 lime leaves

Lodeh Eggplant:

  • 4 pieces of eggplant purple pieces of 2×2 cm
  • 400 cc thin coconut milk
  • 1 piece of galangal
  • 2 bay leaves
  • 2 red chillies in oblique thin slices
  • 2 green chillies in oblique thin slices
  • 1 teaspoon salt

Lodeh Eggplant Paste:

  • 2 red onions
  • 2 cloves garlic

Ingredients Steamed Coconut:

  • 1/2 coconut-aged
  • 1/4 tsp salt
  • 4 lime leaves finely sliced

Ingredients Soybean Powder:

  • 250 grams of white soy
  • 2 pieces kencur size of 2 cm
  • 2 lime leaves
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt

Instructions

  1. Lontong (Rice cake): For banana leaves into pieces and then input into the hot water in order to wilt.
  2. Then create a sleeve with an earlier leaf with one end pinned by a stick.
  3. Put the rice until half casings, then hook the other side.
  4. Simmer for 4-6 hours until the cake feels solid. remove and set aside
  5. Opor: Roasted coconut to dry, mash until smooth and oily. remove and set aside.
  6. Stir-fry until fragrant spices. Add chicken or beef, stir until stiff and discolored.
  7. Pour the coconut milk, add the bay leaves, tamarind juice and brown sugar. Cook until the meat is almost tender.
  8. Enter toasted coconut, dried soup and cook until the meat is tender. Lift ready to serve.
  9. sauce: Stir fry until fragrant spices, and enter the red chili.
  10. Stir-fry until it changes color, put ginger, bay leaves and ati gizzard, cook until soft.
  11. Add liquid milk, sugar and salt and enter the thick coconut milk.
  12. Cook until thickened milk. Pick up and ready to be served.
  13. Vegetable Lodeh: Boil young jackfruit dg liquid milk until cooked.
  14. Enter the spices, shrimp, bay leaves and galangal.
  15. Enter the row of squash, fruit melinjo, corn, melonjo leaves, chili, eggplant, beans and thick coconut milk.
  16. Cook until all cooked. Lift ready to serve.
  17. Seasonings Abing: Put all ingredients into one.
  18. Then cook until thickened and spices soak into the eggs and tofu.
  19. Lodeh Eggplants: Boil coconut milk, put all the ingredients and seasonings except eggplant, chili cook until wilted.
  20. Enter the eggplant, wait until boiling, remove from heat.
  21. Coconut Steam: Mash finely garlic, lime leaves, salt, sugar.
  22. Then mix the grated coconut dg. Steamed coconut spice up tanak. Lift.
  23. Soybean Powder: Roasted garlic and kencur.
  24. Blend all ingredients become one until smooth, then sieved.
  25. Serve rice cake together complementary.
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