Resep cilok bumbu kacang

resep cilok bumbu kacang

Minta belikan cilok suami lagi malas keluar, yaudah bikin sendiri aja, Alhamdulillah enak dan dapat nya banyak dong bikin nya simpel ga pake ribet 🤭, cocok nih untuk kudapan sehabis tarawih 😅. Alhamdulillah sudah 2 tahun ini saya ikut bergabung bersama Cookpad, aktivitas dapur jadi lebih menyenangkan, mencari resep sesuai dengan bahan yang di punya juga bisa 😍, suami dan keluarga juga jadi senang saya berasa lebih jago di dapur 🥰.

Menyenangkan juga bisa menyimpan resep dan berbagi resep bersama komunitas. Kelak jika saya tiada suami dan anak bisa buka Cookpad untuk mencari resep yang sudah pernah saya buat untuk mereka 🥺. Wah ko jadi cerita melow ya 😂 #PejuangGoldenBatikApron #RamadanCamp_Misi5 #IdeMasak #CeritaDapurHariIni #TimAsin #CookpadCommunity_Kalteng #CookpadCommunity_Sampit Saya ibu beranak dua yang hobby memasak makanan dan cemilan sederhana dan mudah untuk keluarga, biar suami betah dirumah dan ga beli makanan di luar terus 😉.

Saya emang tidak resep cilok bumbu kacang plating, jadi tampilan masakan saya seadanya saja ☺️ yang penting rasanya mantul 🥰 Awalnya nama akun cookpad saya "Helny Ummu Fathan" sekarang karna sudah punya dua bocil jadi biar adil akun cookpad saya di ganti "Helny Ummu Fathan & Aya" (⌒‐⌒) Masakan saya hanyalah masakan sederhana, saya biasa memasak menyesuaikan bahan yang ada di rumah (*^^*) A traditional way of serving lontong Course Main course Place of origin Indonesia [1] Region or state Java, Nationwide Associated national cuisine Indonesia, Malaysia and Singapore Serving temperature Room temperature Main ingredients Compressed rice cooked in banana leaf Variations Various Similar dishes Burasa, ketupat, lemang, lepet • Cookbook: Lontong • Media: Lontong Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, [1] [2] commonly found in Indonesia, Malaysia and Singapore.

Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. The texture is similar to those of ketupat, with the difference being that the ketupat container is made from woven janur (young coconut leaf) fronds, while lontong uses banana leaf instead. It is commonly called nasi himpit (lit. "pressed rice") in Malaysia, despite being created using other methods.

[3] Arem-arem is a smaller version of lontong, filled with vegetables and occasionally meat, eaten as a snack. The dish is usually served resep cilok bumbu kacang or at room temperature with peanut sauce-based dishes such as gado-gado, karedok, ketoprak, other traditional salads, and satay.

resep cilok bumbu kacang

{INSERTKEYS} [2] It can be eaten as an accompaniment to coconut milk-based soups, such as lontong sayur, soto, gulai and curries.

[4] It is also used as an alternative to vermicelli noodles. {/INSERTKEYS}

resep cilok bumbu kacang

Contents • 1 History • resep cilok bumbu kacang Preparation • 3 Dishes • 3.1 Indonesia • 3.1.1 Lontong sayur • 3.1.2 Lontong cap go meh • 3.1.3 Lontong dekem • 3.1.4 Lontong kari • 3.1.5 Lontong kikil • 3.1.6 Lontong kupang • 3.1.7 Lontong balap • 3.1.8 Lontong gulai pakis • 3.1.9 Arem-arem • 3.2 Malaysia and Singapore • 4 See also • 5 References History [ edit ] The origin of lontong is from ketupat.

Both are made from the main ingredient of steamed rice in a banana leaf wrapper or young coconut leaf. Initially lontong was only considered as ordinary food. However, after the spread of Islam to Java, the tradition of eating lontong and ketupat began. Sunan Kalijaga was the first to introduce lontong to Javanese people, including ketupat. This is part of the da'wah carried out by Sunan Kalijaga at that time.

Lontong is often served with Gulai sauce and vegetables, chayote, tempeh, tofu, tauco, boiled egg, sambal and crackers. [5] [6] Preparation [ edit ] Uncooked and cooked lontong made in perforated plastic pouches 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 with lidi semat, wooden needle made from the central rib of coconut leaf, and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. Outer parts of lontong usually have greenish color because of the chlorophyll left by banana leaf rubbing off on rice cake surface.

resep cilok bumbu kacang

Unwrapped lontong. Different colors depend on banana leaf which is used as the wrapper is a typically Indonesian lontong Alternative ways of cooking lontong include placing uncooked rice into a muslin bag then letting the water seep in and cause the rice to form a solid mass.

[7] Another popular and easier method is by using commercially available plastic pouches; rice-filled and punctured with needle to create small holes to allow the water to seep into the package, which are then boiled until the rice becomes cooked and have fully filled up the pouch.

This method was meant to imitate the banana leaf's liquid permeability. Nevertheless, the use of organic banana leaf is highly recommended for better health [ resep cilok bumbu kacang needed] and ecological reasons [ dubious – discuss]. On the other hand, Malaysian nasi himpit (lit. "pressed rice") is traditionally created differently.

resep cilok bumbu kacang

The method is more a mechanical pressure than applying permeable boiling technique; freshly cooked rice is compressed for a few hours between two heavy stone slabs or two trays with a heavy weight on top to produce nasi himpit. However, nasi himpit is now usually speedily produced in water permeable plastic sachets filled with rice and boiled in water. Dishes [ edit ] Just like rice, the taste of lontong is bland and neutral, it depends on other ingredients to give taste through spices and sauces.

Commonly, lontong serves as the compact alternative of steamed rice. It can be served with almost any traditional dish recipes as staple food, but mostly have peanut sauce or coconut milk-based soup. Indonesia [ edit ] Lontong sayur [ edit ] Lontong sayur, lontong rice cake served with vegetables, tofu, and boiled egg in coconut milk soup, with krupuk and sambal, popular in Jakarta In Indonesia, especially among Betawi people, lontong usually served as lontong sayur, resep cilok bumbu kacang of lontong served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal and kerupuk.

resep cilok bumbu kacang

{INSERTKEYS} [4] Lontong sayur is related and quite similar to Ketupat sayur and is a favourite breakfast menu next to bubur ayam and nasi uduk. Lontong cap go meh [ edit ] Lontong cap go meh, a Chinese-style ( Peranakan) of lontong can be found around Jakarta. The more elaborate recipe of lontong is lontong cap go meh, a Peranakan Chinese Indonesian adaptation on traditional Indonesian dishes, lontong served with rich opor ayam, sayur lodeh, sambal goreng ati (beef liver in sambal), acar, telur pindang (hard boiled tea egg), abon (beef floss), and koya powder (mixture of soy and dried shrimp powder).

Lontong cap go meh usually consumed by Chinese Indonesian community during Cap go meh celebration. Lontong dekem [ edit ] Main article: Lontong kari Lontong kari is lontong serve in soupy chicken curry and vegetables. Kari was first brought to Indonesia by Buddhist monks from India. [8] Lontong kikil [ edit ] Lontong kikil is lontong serve in spicy cow's trotters soup and vegetables. [4] Lontong kupang [ edit ] Another lontong recipes are lontong kupang and lontong balap from Surabaya and Sidoarjo area in East Java.

Lontong kupang is made of lontong served with small white clams. Lontong balap [ edit ] Main article: Lontong balap Also from Surabaya, lontong balap is made from lontong, taoge (bean sprouts), fried tofu, lentho (fried mashed beans), fried shallots, sambal petis and sweet soy sauce. East Javanese lontong and tofu recipes are known of their distinctive flavour, acquired from generous amount of petis (a type of shrimp paste). [9] Lontong gulai pakis [ edit ] In West Sumatra, a Minang dish from Padang Pariaman is called lontong gulai pakis, lontong served with young fern leaves gulai.

Usually served with hard boiled eggs and kerupuk jangek or krupuk kulit (cow skin crackers). Arem-arem [ edit ] Arem-arem, filled lontong snack Arem-arem is the smaller size lontong filled with diced vegetables such as carrot, common bean and potato seasoned with salt and red chili, or tofu, oncom and tempeh; sometimes also filled with minced meat or abon (beef floss), are eaten as snack.

{/INSERTKEYS}

resep cilok bumbu kacang

The rice is flavored with coconut milk. This kind of snack is called arem-arem in Javanese, but commonly called simply as lontong or lontong isi in other parts of Indonesia.

It is a common snack in Java, and quite similar to lemper, but use common rice instead of sticky rice lemper. It usually uses thin young banana leaf as wrapper, a thin light yellow-green colored banana leaf. Lontong on the other hand, usually uses thicker mature banana leaf. The texture of arem-arem snack is softer compared to those of common lontong, due to thinner banana leaf, addition of coconut milk and prolonged boiling and steaming period.

Malaysia and Singapore [ edit ] It is commonly called nasi himpit (lit. "pressed rice") in Malaysia, and unlike lontong, nasi himpit is created by pressing rice overnight. [3] The lontong rice cake is cut into smaller pieces, these rice cakes pieces are known as nasi himpit (compressed rice). The term lontong in Malaysia and Singapore usually refers a dish which consists of rice cakes in a coconut based soup such as sayur lodeh containing shrimp and vegetables like chopped cabbage, turnip resep cilok bumbu kacang carrots.

resep cilok bumbu kacang

Additional condiments are added either during cooking or in individual servings. These include things such as fried tempeh, fried tofu, boiled eggs, dried cuttlefish sambal, fried spicy shredded coconut ( serunding kelapa), fried chicken etc.

Nasi himpit is also an accompaniment to satay and eaten with peanut sauce.

resep cilok bumbu kacang

In the east coast states of Peninsular Malaysia, nasi himpit is eaten with peanut sauce ( kuah kacang) for breakfast. Nasi himpit is also one of the ingredients in the Malaysian version of chicken soto.

See also [ edit ] • ^ a b "Lontong (Indonesian rice cakes in banana leaves)". What To Cook Today. 2016-04-01. Retrieved 2018-06-26. • ^ a b Pepy Nasution (October 11, 2010). "Lontong (Indonesian Rice Cake)". Indonesiaeats. Retrieved 28 September 2012. • ^ a b "Sama Tapi Tak Serupa - Ketupat, Lemang & Nasi Impit".

resep cilok bumbu kacang

maggi.com.my (in Resep cilok bumbu kacang. 14 July 2015. • ^ a b c Nyonya Rumah, Julie (2015-09-28). 180 Recipes Complete Menus of Indonesian Kitchens (in Indonesian). Gramedia Pustaka Utama. ISBN 9786020321103. • ^ "Asal-usul Lontong, Kuliner Legendaris Indonesia Lintas Generasi", okemom • ^ "Sejarah Asal Usul Makanan Lontong", kumpulansejaraH • ^ Ingram, Christine (2003), Rice and Risotto, London, UK: Hermes House, ISBN 1-84309-574-2.

• ^ Shop, Nyonya Melly. "Asal-Usul Lontong Kari". Nyonya Melly Shop. Retrieved 2019-10-21. • ^ "Cara Membuat Lontong Balap Surabaya". 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