I decided to try my hand at making lontong, with mixed success.
My banana, galangal and turmeric plants are still too small, so I got a turmeric leaf from a friend (normally lontong is made in banana leaf)
I managed to fold it in more or lass the right shape
Filled for about 1/3 with raw Jasmine rice and closed the package
And put into the pot, brought to a boil and cooked for 30-45 minutes
That 1/3 filling came from one of the recipes I found on internet. Normally a pretty reliable site, but not this time.
I should have foreseen this. I should know how much rice expands when you cook it through and through.
Anyway. my package broke open.....
So the rice didn't compact as much as it should.
I removed from the water with a slotted spoon, used some off cuts of turmeric leaf and lined a small sieve. Pressed out as much water as I could, let it cool down a bit and moved to the fridge.
Lontong is mostly eaten cold and you can also only cut it when it is cold.
This is the lontong, the next day.
You can clearly se the colour difference between the boiled and the fresh turmeric leaf
And cut in pieces
<to be continued in the next post as not all my pictures will fit>