Lontong ( Rice wrapped in Banana Leaf)

For people who knows how to make lontong, just skip this post.



What is Lontong? Lontong is an Asian dish made of compressed rice that is then cut into small cakes.

Popular in Indonesia and Malaysia, the dish is usually served cold or at room temperature with sauce-based dishes such as gado-gado and salads, although it can be eaten as an accompaniment to other dishes such as Satay and curries. It is also used in Soto as an alternative to vermicelli noodles.
(source: http://en.wikipedia.org/wiki/Lontong)

I wanna share how I make Lontong.

1. Find banana leaf.
Clean banana leaf, I wipe them with dumb towel. And cut around 22cm length &width 12cm.
2. Wash rice.
Drop in around 4tbsp. Better use double banana leaf for each lontong as it easy to break.
3. Wrap it tightly, and tighter with cooking thread or toothpick.
I always drops them in a water, just too make them a bit soggy..
4. Cook with press cooker is faster. 30 minutes done. Doesnt have one? Boil it but gonna take more time. 90 minutes
5. After it cooked, take them out,and let them cool by put on the bowl with colader and make them stand.
6. Serve with your favourite dish.

More lontong picture: my lontong sayur

Lemon Rice with sauted shrimps & coriander leaves

Ini dia, another nasi favorit kalau lagi buntu masak.
Kenal dengan nasi lemon dikarenakan Mas Jamie di DT&L,sekitar 2 tahun lalu. Semenjak itu, aku senang dengan Jamie, dan sekarang meskipun sudah lama tak bersua, aku masih bisa intip doi disini
Kalau doi, masaknya ditambahkan urat dhal,kalau gue malessss.
Nasi ini cocok dengan kari(seperti Mas Jamie tampilkan), kalau daku nasi ini cocok untuk menu simple vegetarian, atawa menu oseng simple, atawa simple oseng ala India atwa simpel oseng ala gue.

Seperti ini



Seingetku, aku telah memodifikasi cara memasak nasi ini dikarenakan kepingin masak cepat. Tak mau aku menggunakan oven untuk nasi dan tak perlu kututup alumunium foil dan menunggu..

Lemon Rice
(Sudah dimodifikasi oleh-ku)

1 1/2 cup Nasi Putih sudah masak
1 Jeruk Lemon ( akan digunakan airnya dan kulitnya)
1/2 tsp mustard seeds
2 lembar bayleaf
2 siung bawang putih
1/2 butir bawang bombay
Chopped coriander leaves (kalau engga pakai juga engga napa,ini menambah flavour azaa)
Salt & pepper
Oil

Panaskan wajan, masukan minyak & panaskan. Setelah itu, masukan mustard seeds sampai meletup-letup, kemudian masukan bayleaf, garlic, onion dan kulit jeruk lemon.Aduk-aduk sampai onion layu.
Masukan nasi,salt & pepper, perasan air jeruk lemon,dan daun cilantro.
Aduk rata.

Sajikan hangat.


Untuk sauted shrimps,


1/2 libra shrimps
2 cloves garlic,chopped
1/4 onion
2 cm ginger, thin slices
5 red chili,thin slices
Coriander leaves, chopped
Salt,pepper for taste
oil
Water

Heat oil, add garlic,ginger & onion.After onion ready, put in shrimps,stir till shrimps cooked.Add red chilies, salt & pepper for taste, and water. Put in chopped coriander leaves. Cooked for 1 minute.
Off gas, serve hot with lemon rice.



.

Rice-Shrimp Jambalaya

Jambalaya, Jambalaya
Frankly, I know Jambalaya since I live in Panama.
First tried was 2 years ago from Popeye´s fastfood and 2nd time was last week at TGI Friday. And I feel this Jambalaya can be one of my favourite rice to cook.

Browsed to internet try to find whats the Jambalaya actually and finally i tried to make Jambalaya with shrimp&greenpeas last Wednesday for our lunch .

Its simple and the flavour also very nice.



Ingredients :

2 cups of uncooked rice
3 cloves of garlic
1 medium onion, chopped
3 tbsp of parsley,chopped
1/2 tbsp of thyme
2 bay leaves
2 tbsp butter
1 tomato,chopped
3 tbsp tomato paste / spaghetti sauce
3 dried chili
1 small red bell pepper,chopped small dice
1 small green bell pepper,chopped small dice
1/2 cup shrimps,removed the vein
1/4 cup green beans chopped,
Salt &pepper
Water

Method

Wash rice. Keep in the water.
Heat butter,put bay leaves,dried chili,garlic & onion. Saute till onion soft.Put tomatoes till tender, add tomato paste.
Put in shrimps,sauted till cooked. Put thyme, and the beans.Mix well. ANd last put parsley.Salt & pepper.Mix well. And add rice and water.
Last, put bell peppers.
Cook until rice is done.

Bollywood Cooking- Gobhi Curry,Pulav Rice & Onion Pakoras

Im smiling while reading the title Bollywood Cooking in Arfi´s blog.
She´s participating in monthly mingle Bollywood cooking from Meeta and Im feeling to participate too.
I cook Indian food almost everyday, but I never post any of them to my blog. Well,I guess these gonna be the first entrees.

I choose Gobhi Curry, Pulav Rice and Onion Pakoras to fill the theme.



For me to cooks pulav rice is one of the simplest.



Pulav Rice
Recipe:
125 gr plain yoghurt
1 1/2 cups of rice
1 tomato,chopped
2 green chilis,chopped
1/4 tsp of cumin seed
1 stick of cinnamon
1/4 tsp cinnamon powder
2 cloves
2 cm ginger,grated
3 cloves of garlic
1/2 onion, chopped
1 tsp garam masala
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp pepper
2 tsp salt
3 bay leaves
Coriander leaves, chopped
Peas 1/4 cup
Water
Oil 4 tbsp

Directions:
Wash rice. Keep separately. Heat oil, put cumin seeds,cloves,bay leaves, ginger garlic and onion till little bit golden. ANd put green chili.
Put tomato, mix well till tomato bit lumpy. Pour yoghurt mix well,put cinnamon stick and all the powders. Last put rice, and water. Boil till rice is cooked.



Gobhi Curry

Oh I love this curry and one of m hubby´s favourite food. I use the same way to cook chicken curry,paneer,aloo or mushroom or sometimes mix vegetables. The cream and capsicum plus coriander leaves makes them perfect. If I want more spicy then I put dried red chili.



Recipe
1 medium gobhi/cauliflower cuts florets
1 green capsicum,cut dices or how u want to.
1/4 tsp cumin seeds
1/4 tsp coriander seeds
3 cloves
3 cloves garlic
2 cm ginger
1/2 onion,chopped
2 green chili
4 tomato,chopped
2 tbsp tomato paste,sometimes I use Ketchup instead.
1 cinnamon stick
1/4 tsp cinnamon powder
1/2 tsp garam masala powder
1 1/2 tsp salt, pinch of pepper and turmeric powder
2 tsp Whipped Cream
Coriander Leaves
2 tbsp water
OIl 4 tbsp



Method
Heat oil, put cumin seeds,coriander seeds,cinnamon stick,cloves, then ginger garlic and onion till golden.Then put chili,and tomatoes. Put the lid on,small flame till all tomatoes soft and makes gravy, put kechup/tomato paste.And all the powder and cauliflower. Cover again medium flame,until cauliflower soft. Check oftenly makes sure it not dry, u can put water at that time.
After you get the softness of cauliflower, put the cream and green capsicum ( just cooked this capsicum max.2 minutes) and the last is coriander leaves.
I usually serve with rice and chapati.

Onion Pakoras

I love them for starter or sometimes to accompany my rice. As Indonesian, no problem for me to eat pakoras only with rice.





1 whole onion chopped small dice
coriander leaves chopped
2 green chili (if u want)or replace with red chili powder
salt & pepper
Pinch of coriander powder
pinch of garam masala
4 tbsp gram flour /besan flour
little water to make the batter( make sure the batter is thick not too watery)
OIl to fry

Mix all ingredients till making a thick batter. heat oil, deep fry till golden brown
Serve with spicy sauce or eat just like that.