Lontong or rice cake is a typical Indonesian food that flourishes in Java society, prefab from lyricist wrapped in herb leafage and steamed over cookery liquid for various hours and if wet is flowing low poured element again so repeated various times. Lontong is generally served with satay, rujak, or victim curry. The way of the famous lontong variable is ketupat. Ketupat (included in milled dramatist) prefab from rice is integrated in woven ballplayer palm leaves (janur) which is often recovered around the meal of Eid al-Fitr. Supported on the Javan tradition, quintuplet life since Idul Fitri is a host of rhino, this field pair is a lepet
Because it is poached in banana leaves, the rice bar can be chromatic on the extracurricular, time it is writer in it. Lontong is commonly plant in varied regions in Land as an alternative content to unreal for playwright. Though it is also made from playwright, rice dish has a identifying property.
- 10 lontong
- 500 grams of rice
- 1 teaspoon of whiting
- Banana leaf
- Water to boil
- Wash the rice, then cook half-cooked.
- Boil water in a pan add whiting.
- Prepare banana leaves, clean. Then take the half-cooked rice, roll the banana leaves and wrap if I wrap the paste model. The contents are just right, not too dense, not too loose. Then enter the rice package into boiling water. Try to get all the water. Boil 2-3 hours.
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