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Friday, May 8, 2015

Lontong Sayur Medan (Vegetables in Coconut Broth Medan Style)


In Indonesian & English

Bahan

  • 1 Labu siam-ptg krk api, 4 sm Tauco
  • 100 gr Kacang panjang-potong2 kecil
  • 200 gr Dg. tetelan-ptg2, 1½ st Gula
  • 600 ml Santan kental, 30 gr Tekokak
  • 6 Baw.mrh-iris tipis, 2 Cabai hijau-ptg
  • 100 gr Udang, 6 Telur rebus/goreng
  • 5 cm Laos-geprek, 500 ml Kaldu/Air
  • 1 Tahu goreng-potong2, 4 Dn jeruk
  • 2 Belimbing sayur-ptg/1 sm Air asam
  • 3 Dn salam, Garam, Minyak
  • 25 gr Kecombrang-iris2 (opsional)
Haluskan:
  • 5 gr Jahe, 1 st Lada, 1 Sereh-putihnya
  • 16 gr Baw.pth, 50 gr Baw.mrh, 4 Kemiri
  • 4 Cabai merah, Cabai keriting
Pelengkap:
  • Kering tempe, Sambal goreng kentang
  • Lontong-iris, Bawang goreng, Kerupuk

Cara membuat

  • Campur & remas2 labu siam dengan sedikit garam hingga layu. Bilas dengan air, tiriskan.
  • Tumis bumbu hls, bawang & cabai iris dng minyak. Beri laos, tauco, dn jrk & salam, aduk. Tuangi kaldu, santan & air asam/belimbing. Beri gula & daging. Masak hingga santan mendidih.
  • Mskkan labu, tekokak, bunga kantan/kecombrang/kincung & kac.panjang. Masak hingga bahan2 matang. Beri udang, tahu, telur & bumbui dng garam seckpnya, masak hingga udang matang.
  • Siram sayur di atas lontong, sajikan bersama sambal goreng kentang & kering tempe, taburi bawang goreng & makan dng kerupuk.
Klik pada link2 berikut untuk resep2:
Lontong, Sambal Goreng KentangKering Tempe.

Ingredients

  • 1 Chayote-shredded, 100 gr Shrimps
  • 100 gr String beans-1 cm cut, Salt
  • 200 gr Flanks meat-cut, 1½ tsp Sugar
  • 600 ml thick Coconut milk, frying Oil
  • 3 Bay leaves, 2 Green chilies-cut
  • 6 Boiled/-fried eggs, 1 fried Tofu-cut
  • 5 cm Galangal-crushed
  • 4 Kaffir lime leaves, ½ lt Broth/water
  • 4 tbsp Soy bean paste
  • 6 Shallots-sliced, 30 gr Pea eggplants
  • Bilimbi fruits-cut/1 tbsp Tamarind juice
  • 25 gr Etlingera elatior flower-cut (optional)
Grind into a paste:

  • Red chilies, 5 gr Ginger, 1 tsp Pepper
  • 16 gr Garlic, 50 gr Shallots, 4 Candle nuts
  • Lemongrass-white part, Cayenne peppers

Complements:

  • Rice cakes-sliced, Fried shallots
  • Spicy Fried Potato, Crackers
  • Sweet & Spicy Deep Fried Tempeh

Directions

  • Squeeze chayote with a bit salt to wither. Rinse with water & then drain them. Set aside.
  • Sauté the spices paste, sliced shallots & chilies. Stir in the galangal, soy bean paste, kaffir lime leaves & bay leaves. Pour in the broth, coconut milk & tamarind juice/bilimbi fruits. Add in the meat & sugar; cook until the coconut milk boiled.
  • Put in the chayote, pea eggplants, etlingera elatior flower & string beans. Boil until the vegetables are cooked. Add in the shrimps, tofu, eggs; season with enough salt. Cook just for a while.
  • Pour the stew over sliced compressed rice cake. Serve it with spicy fried 
  •   potato and sweet & spicy deep fried tempeh; sprinkle some fried shallots 
  •   over & eat it with the crackers.
Click on the following links for the recipes of:
Compressed Rice Cake, Spicy Fried Potato, Sweet & Spicy Deep Fried Tempeh.

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