Simple lontong cuisine typical of my village

preparing lontong
Ingredients
Banana leaves kepok or klutuk enough, or not too old or young. Then dry the banana leaf or heat it over the flame so that it is slightly wilted, wipe clean, then cut into pieces according to the desired size of lontong, the standard is about 30 x 20 cm Rice of good quality and pulen (dose as needed), soak in cold water for 1 hour or more. Lidi to solder, can make your own from bamboo skin or palm leaf ribs. 1 sheet of pandan leaves or taste or appropriate amount of lontong Hot and cold water to taste.
How to Make:
Take two banana leaves, roll up the cylinder with the bottom of the banana leaf inside. If the cylinder is considered to be of sufficient size and its position is flat and straight, pin one end with a stick. (make several at a time, as needed) Fill the cylinders or rolls of banana leaves that have been made with soaked and thinned rice, with half the quantity (1/2) of rolls. Roll the end of the roll with a stick to close it. Enter the lontong will into a high pot with a standing position. Arrange lontong in a tall pan with standing position. Add cold water until the lontong will be submerged with water entirely. Enter a pandan leaf. Boil over medium heat. After 2 hours boiled, add hot water until lontong submerged all over again. Boil lontong until solid and chewy. Raise lontong and drained in a standing position and aerated to cool. If you use a bamboo wicker container, if you can not use a woven plastic container or potholes.

preparation of boiled noodles 1 kg

prepare peanut seasoning
Ingredients

1. 3 candlenuts
2. 4 50 g peanuts
3. 4 pieces of red chili
4. 6 pieces of cayenne pepper
5. ½ tsp salt
6. ½ tsp vinegar
7. 1 tsp sugar
8. 50 ml of water
   Heat oil, then peanuts and pecan in fry.

Lift and set aside. Mix them together, puree.
Mix red chili and cayenne pepper, mixed with pecans and smooth. Add salt, vinegar, sugar, and water, mix well and cook until the spice mixture. Ready to serve

preparing soto coconut milk

1. 2-leaf greetings
2. Galangal 2 cm, crushed
3. Ginger 2 cm, crushed
4. Lemongrass 2 stalks, crushed
5. Salt 4 tsp
6. Sugar 1 tsp
7. Liquid liquid 500 ml
8. 250ml thick condensed pot
9. Cooking oil
10. Onion 20 grains
11. Garlic 5 cloves
12. Coriander tbsp
13. Pepper tsp
14. Turmeric 3 cm, burn briefly
15. Fried onion 50 g
16. Leaves onion 1 stem, finely sliced
17. Tauge 200 g, clean and steam until cooked
18. Potatoes 4 pieces, clean, thinly sliced
19. Tomatoes 2 pieces, divide into 6 parts
20. Soun 50 g, soak with hot water

How to make :

1. Puree the spices first soup namely; onion, garlic, coriander, pepper, and turmeric.
2. Sauté the spices that have been mashed with 2 tablespoons of cooking oil.
3. Enter the bay leaves, galangal, ginger, and lemon grass. Saute until fragrant.
4. Then pour liquid coconut milk, salt, and sugar. Stir until boiling. Turn off the fire and lift the chicken.
5. Fry until dried potatoes that have been sliced ​​thinly. Set aside in a sealed container.
6. Fried chicken until browned. Then suwir chicken meat small.
7. Pour boiled coconut milk into the stew of the first soup sauce. Boil while stirring until boiling.
8. Soto ayam can be served with rice or soup. Put rice or lontong first into the bowl.
9. Place bean sprouts, French fries, souns, 1 slice of tomato, 1 slice of egg, and chicken meat.
10. Pour the soup soto coconut milk to taste in the bowl.
11. Sprinkle the fried onions into the bowl and place the slices of lime on top.
12. soto ready to serve.
    

prepare tauco long beans
Ingredients

1. 3 bunch of long beans
2. 3 glasses of coconut milk
3. 4 tablespoons of cooking oil
4. 25 seeds of skin crackers
5. 3 tablespoons of tauco

Spices:
7 pieces of green chili
3 cloves of red onion
2 pieces of vegetable tomatoes
2 cloves of garlic
2 bay leaves
3 pieces of orange leaf
1/2 teaspoon salt
1 segment of ginger finger
1 segment of galangal thumb
How to cook

1. Cut the long beans
2. Sauté all the spices into one, then enter the bay leaf, lime leaves, tauco, and green chili.
3. Stir the stir, then put the long bean and pour the coconut milk into it. And stir until boiling.
4. While the fire is reduced, give a little salt and flavor, enter the skin crackers
5. Tauco Long beans ready to serve
   

preparing rendang potatoes
1kg small potatoes, washed, boiled until half cooked, peeled
1 liter of coconut milk
1 segment of turmeric leaves, 3 orange leaves, 1 stalk of cleanser
1 grain of kandis acid (nothing is alright.Love belimbing wuluh / asam jawa)
Cooking oil for sauteing
Seasoning

1. 30 grams red curly pepper
2. 10 grams of large red chili
3. 6 red onions
4. 4 garlic
5. 3 pecan, a quick burn on the stove fire
6. 2 cm turmeric, burn on fire
7. 1 thumb galangal
8. 1 cm ginger
9. 1 teaspoon coriander, cumin Nutmeg powder tip of a teaspoon Salt

How to make

1. Blend the whole spice, may with a blender plus a little water
2. Sauté the spices with 5 tablespoons of cooking oil, stir well until fragrant. Add the leaves of citrus, lemongrass and turmeric leaves as well as sour
3. Enter the coconut milk, stirring constantly until boiling so as not to break. Cook about 10-15 minutes until the coconut milk and shrink
4. Enter the potato, stirring occasionally to evenly mature. Cook until coconut milk is almost dry, according to your taste. Remove and serve when dried coconut milk.
   

simple lontong cuisine typical of my village is ready to serve

thanks