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Saturday, March 26, 2011

GOOD MORNING MALAYSIA - INDONESIA BREAKFAST MENU - LONTONG SAYUR LODEH

Good Morning Malaysia, today we gonna have Indonesia breakfast called Lontong Sayur Lodeh. Lontong is an Asian dish made of compressed rice that is then cut into small cakes. This dish orinates from Indonesia but also popular in Malaysia. The dish is usually served with vegetables cooked in coconut milk,
Lontong is traditionally made by boiling the rice until it is partially cooked and packing it tightly into a rolled-up banana leaf. The leaf is secured and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces.

Those days it was tedious to make lontong, it tooks hours to cook the rice. For this breakfast menu I used the instant Nasi Impit packet. Boiled it over an hour.
I learned to make this lontong from my maid. We used to have our lontong with Sambal Ikan Bilis, but ever since my maid taught us how to cook and eat lontong the Indonesian way, I stop preparing Sambal Tumis instead I did sambal tempe and serunding kelapa. Fantastic. The Indonesia used green jack fruits in their lontong, I skipped this since my children don't fancy jack fruits. This yellow coconut gravy ate with lontong is called Sayur Lodeh. It's full of vegetables, you can use any vegetales but the most popular veggies are cabbage, brinjals, carrot and jicama. Here goes my LONTONG SAYUR LODEH
 NASI IMPIT/LONTONG


Lontong/ Nasi Impit

I used the instant Nasi Impit packet. To cook this follow the instruction  from the packaging. Leave it to cool for at least 6-8 hours to ensure that you have a nice cut. The best is you cook it at night if you plan to have it for breakfast.


Sayur Lodeh

SAYUR LODEH

INGREDIENTS
1/2 head cabbage  sliced thinly / 1/4 kobis dihiris nipis
1 small jicama julienned / 1 biji sengkuang potong nipis dan memanjang
3 potatoes - julienned / 3 biji kentang di hiris nipis dan memanjang
20 french beans cut 2" length / 20 kacang buncis potong 2" panjang
1 carrot - julienned / 1 lobak merah - di hiris nipis dan memanjang
1 long egg plant - cut thinly / 1 terung panjang di poyong nipis dan menyerong
1 packet glass noodles / 1 packet suun
2 tofu fried and cut into cubes / 2 keping tahu digoreng dan potong dadu.
1 lemongrass crushed / 1 serai dititik
3 cups thick santan / 3 cawan santan pekat
3 cups water / 3 cawan air
1" galangal / 1" lengkuas
1 soaked squid cut small / 1 ekor sotong rendam dipotong kecil
1 cup fresh shrimps- shelled / 1 cawan udang hidup dikopek
3 salam leave - Indonesia bay leaf / 3 helai daun salam
3 tbsp oil / 3 sdb minyak
salts to taste /garam secukup rasa

Ingredients to be blended
3 red chilies / 3 biji cili merah
15 birld[s eyes chilies / 15 niji cili padi
1 onion / 1 biji bawang besar
3 cloves garlic / 3 ulas bawang putih
1/4 cup dried shrimps / 1/4 cawan udang kering

  1. Stir fry spices paste/ground ingredients in a large saucepan over medium heat for 1-2 minutes, add salam leaves, galangals, and lemongrasses, cook for another 1 minutes until fragrant./ Panaskan minyak tumis bahan giling, masukkan daun salam serai dan lengkuas. Tumis sehingga naik baunya.
  2. Add in shrimps and squid. Stir fry for 5 minutes then add in water. Boiled until squids and shrimps are done./ Masukkan udang dan sotong kering, masak hingga sotong lembut,
  3. Add vegetables begin with potato, jicama, cook for 5 minutes then add in cabbage, carrot, egg plant beans and glass noodles Simmer for a while then add in coconut milk. Add salts to taste. Finally add in the fried tofu./ Masukkan sayuran mula dengan kentang dan sengkuang. Biar selama 5 minit baru masukkan kpbis dan sayuran lain. Masukkan santan dan garam secukup rasa. Biarkan mendididh. Akhir sekali masukkan suun dan tofu goreng
  4. Serve with lontong and sambal / Hidang bersama lontong dan sambal 

SERUNDING KELAPA

Serunding Kelapa
INGREDIENTS
1 whole grated coconut / 1 biji kelapa parut
1 turmeric leave sliced thinly / 1 helai daun kunyit hiris halus-halus
5 tbsp oil / 5 sdb minyak
salts and sigar to taste / garam dan gula secukup rasa.

Ingredients to be blended
15 dried chilies - soaked / 15 tangkai cili kering rendam
1/4 cup dried shrimps / 1/4 cawan udang kering
1 onion / 1 biji bawang besar
3 cloves garlic / 3 ulas bawang putih
2" turmeric root /2"kunyit hidup

Blend all to form a paste / Blend semua bahan.

PREPARATIONS

Heat up oil and saute the blended ingredients till fragrant. Add in salts to taste and finally add in grated coconut. Fry till slightly dry. Befire removing from heat add in sliced turmeric leaves. Mix well. /Panaskan minyak dan tumis bahan blended sehingga garing. Masukkan garam dan gula secukup rasa. Akhir sekali masukkan kelapa dan goreng sehingga kering. Sebelum angkat dari masukkan hirisan daun kunyit, Gaul rata.

SAMBAL TEMPE


Sambal Tempe
INGREDIENTS
2 tempe cut into small cube / 2 keping tempe potong dad

30 bird's eyes chilies cut diagonal / 30 biji cili padi potong menyerong
2 tbsp tyrmeric powder / 2 sdb serbuk kunyit
5 tbsp oil / 5 sdb minyak
2 tbsp palm sugar / 2 sdb gula merah
1 tbsp tamarind jus / 1 sdb air asam jawa
salts to taste / garam secukup rasa
Blended Ingredient
30 dried chilies -soaked / 30 cili kering direndam
1  onion / 1 biji bawang besar
5 clove garlic / 5 ulas bawang putih
1" ginger / 1" halia
Blend all into paste / Blend semua bahan
PREPARATIONS

  1. Deep fry tempe till golden brown. Drain and set aside./ Goreng tempe hingga kekuningan. Angkat, tos dan letak sebelah.
  2. Heat up 5 tbsp oil and saute the chili paste till fragrant. Add in sugar, salts to taste and tamarind juice./ Panaskan minyak dan tumiskan bahan blend tadi, tumis hingga gareng. Masukkan gula, garam dan air asam.
  3. Pour the fried tempe and sliced bird's eyes chilies. Ready to serve./ Akhir sekali masukkan tempe goreng dan hirisan cili padi. Gaul rata, angkat dan hidang.

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Salam semua semoga pagi Sabtu ini menceriakan anda. Hari ini cuti biasala kalau cuti tu boleh buat brekfast special sedikit. nu pagi Sabtu ni ialah Lontong Sayur Lodeh. Untuk resipi ini saya buat serunding kelapa dan juga sambal tempeh. Dirumah kalau saya masak sayur lodeh ni biasanya tempeh saya asingkan, saya tidak masukkan dalam kuah lodeh. Ini saya belajar dari pembantu rumah saya. Katanya untuk memastikan tempe kekal ranggup, tempe dibuat sambal dan digoreng asing. Sambal tempeh ini pun saya buat peda, banyakkan hirisan cili padi. sambal ini sudah boleh menggantikan Sambal Tumis. Saya juga masukkan sotong rendam dalam kuah lodeh untuk mendapatkan kemanisannya. Memang sedap. Cuba la.

SELAMAT BERHUJUNG MINGGU

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Next Post - Tepung Gomak

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2 comments:

Nazrah Bakery & Dunia Kuih said...

Morning Kak Paty..
Bfast lontong memang sedap tapi kalau kita makan sikit jer..kat KL ada tempat yg sedap dan terkenal dengan lontong..di KG baru..

Chik Mimi said...

kak paty bestnyaaaa suka ngan lontong tapi saya prefer lontong daun tu yg tak terbuat hehhee nak merebusnya tu ermm,

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