Ketupat: Food for Big Day

September 15, 2009

A. Materials Required To Make Lontong Namely:

1. skin banana leaves to taste
2. stick sufficiently clean =
3. enough clean water =
4. rice = 0.5 kg / 500 grams

B. Cooking Guide Lontong The Gradual is:

1. Form of banana leaf into a long oval shape with a diameter of approximately 4 cm and the leaves are smooth to the outside.
2. Pin skin one end with a piece of banana leaf to stick, locked. Other end to enter aronan rice.
3. Rinse rice with water.
4. Enter the rice into a pan of clean water until the water surface over a segment of the finger from the surface of rice.
5. Cook the rice over medium heat about 10 to 15 minutes until a aron / aronan and lift.
6. Enter rice was 3 or 4 tablespoons into a banana leaf which was formed earlier, and then pinned open end with a clean piece of stick.
7. Fill a saucepan of water to as many as half the length of the pan and boil the water.
8. Enter lontong skin completed into a long pan vertically and cook for about 1.5 to 2 hours. Lontong during cooking should be kept under water, add if not during cooking.
9. Once cooked up and put in a dry place, wait until cool.
10. When served, open lontong then cut into pieces 2 cm thick. Combine with vegetables or seasonings to taste you.

Additional lontong:
- Lontong hold for two days if stored properly or put into the refrigerator.
- Lontong not have to use a roll of banana leaves. Could use a heat resistant plastic holes.


II. RECEPIES ketupat

A. Materials Required To Make Ketupat Namely:

1. diamond shell leaves woven young coconut leaf = 12 pieces
2. enough clean water =
3. rice = 0.5 kg / 500 grams

B. Cooking Guide Ketupat Lebaran The Gradual is:

1. Rinse rice with water. Soak for 2 hours then drain.
2. Enter the rice into skin woven young coconut leaf to 2 / 3 of diamond wrap and close properly and tightly.
3. Cook was the raw diamond into boiling water in a submerged condition of boiling water for 4 to 6 hours until . Add water if the water in the pot to shrink / decreases.
4. Once cooked lift, drain and place in a dry place, wait until cool.
5. When served, lozenges and cut into large cubes. Combine with vegetables or seasonings to taste you.

Additional diamond:
- Ketupat hold for two to three days if stored properly or put into the refrigerator.
- Use a tightly woven young coconut leaf and good condition to avoid brown spots appear on the diamond.
- Leather wrapped diamond can be made yourself or bought at the market or other shopping centers.


Recipes Lontong Ketupat and all other kitchen recipes are kosher. Get a lot of other secret recipes on this site for free Organisation.Org for free just for you. Use the search feature on this site to look for other recipes such as Vegetable serving various vegetable dishes, chili, side dishes, cake, cookies, drinks, snacks, etc.. You can also participate send your recipes to this site. Good cook, eat and enjoy lontong alloy and diamond with vegetables or herbs.