Materials to be processed:
- 6 pieces of lontong the size of the field person.
- Tauco Medan.
- Ginger curry + long beans.
- Sambal teri + tempe + peanut.
- round eggs.
- Serundeng Medan.
- Spicy tomato sambal.
A. Tauco Medan
Material:
200 grams medium size shrimp peeled, washed, and drained.
2 old petai board, peeled, halved, wash and drain.
75 grams of split / washed, and drained.
100 grams of curly green pepper, wash, sliced, and set aside.
10 red chilli peppers finely ground, set aside.
15 shallots thinly sliced.
5 cloves garlic dikeprak and finely chopped.
3 cm galangal, crushing.
2 cm ginger cut matches.
3 bay leaves.
3 pieces of orange leaf.
2 lemongrass, take the whiteness, crush.
2 pieces of flower kecombrang / kincong, 1 piece split 4.
7 tablespoons taoco Medan.
1 tablespoon brown sugar sdh sliced.
Salt to taste.
1 liter of coconut milk from 1 coconut.
1 liter of hot water.
5 tablespoons oil for sauteing
How to cook tauco:
Heat oil in a skillet / cauldron. Enter the following ingredients in sequence. saute the garlic, then enter the red onion. Stir with a spoon of a cauldron. Make sure the fragrance is out. Cook until wilted.
Then enter the green chili slices + galangal + ginger + rimbang + kincong + stem sere + bay leaves + orange leaves. Stir to evenly cook. close briefly kira2 2 minutes with medium stove fire.
Reopen the cover, stir again. Then add the milled chili and tauco. Stir again. Close again just one minute.
After that enter the shrimp. Stir again. Close back 1 minute. After that open the lid and pour hot water. stir briefly. After that let it boil. About 10 minutes.
Then enter the coconut milk. Aduk2 keep the gravy so as not to break the coconut milk. Until boiling again. Then enter the petai. Cook until cooked about 10 minutes. Lift and set aside.
B. Ginger curry + long beans.
Material:
1/2 kg of japanese cut box. Wash and drain.
10 long bean stalks, cut 1 by a finger joint. Wash and drain.
1 stalk lemongrass, crushed.
2 cm galangal, crushing.
3 bay leaves.
1 liter of coconut milk from 1/2 coconut seeds a bit old.
1 tablespoon oil for sauteing.
smoothed goulash:
1 clove of garlic.
4 cloves of red onion.
2 cm old turmeric.
1 cm ginger.
3 candlenuts.
5 pieces of red curly pink.
1 teaspoon dried ebi sdh washed with running water.
How to cook goulash:
Sauté the spiced paste. add lemongrass, bay leaf, and galangal. Stir until fragrant cetar blaring.
Enter japan and long beans. Add salt to taste. Stir back. Cover approximately 5 minutes with low heat.
Open the lid, then pour the coconut milk. Stir until boiling so as not to break the coconut milk. taste, if less salty add salt. May be given a little brown sugar when likes. Cook until cooked. Lift and set aside.
C. Chilli teri + tempe + groundnut.
Material:
1 lonjor tempe, pieces of matches. Fry it dry and drain.
1 ounce peanut washed and immediately fried, after cooked drain.
1 ounce teri teri, wash, dry fry. Drain.
1 tsp tamarind water.
1 tablespoon brown sugar sdh sliced.
2 cm galangem.
1 cm ginger crushed.
3 lbr kaffir lime leaves.
1 btg lemon grass.
right amount of oil.
Spices are smoothed:
10 pieces of red curly pink.
5 red chili peppers.
5 cloves of red onion.
1 clove of garlic.
How to cook:
Heat the oil. Enter the finer spices + leaves of citrus + lemongrass + galangal + ginger. Stir until fragrant and half-baked. Add brown sugar. aduk2 back. Then enter the tamarind water. Reduce the heat. Stir back the seasoning until the spices dry slightly. Then enter the fried tempe, fried anchovy and fried peanuts. Stir again. Turn off the fire. Chill. After the cold, remove lemongrass, lime leaves, galangal and ginger. pour sauce in serving dish or serving bowl.
D. Eggs.
Material:
10 eggs washed with running water. Then boil until cooked. Lift, skin, wash. Fry and drain.
Cooking oil.
Salt to taste.
3 tbsp boiled water.
Spices:
50 gr red curly pepper.
1 clove of garlic.
5 cloves of red onion.
How to cook:
Heat oil, stir-fry seasoning. Give 3 tbsp boiled water and salt. Cook until chili sauce. Then enter the egg. Stir briefly. Then turn off the fire. Lift and pour onto a serving plate.
E. Serundeng Medan
Softened seasoning:
30 gr onion.
30 grams of garlic.
15 grams of cilantro.
2 tablespoons brown sugar.
2 tbsp of java acid.
Other materials:
3 bay leaves
5 orange leaves
2 cm galangal, crushing
salt to taste
150 ml of water
cooking oil for sauteing
400 grams of long grated young coconut
How to cook:
Roasted grated coconut with low heat - medium to brownish yellow and dry, stirring constantly to get a flat color. Lift and set aside. (This process is not necessary if you want to be practical)
Stir frying spices until fragrant, then enter other ingredients.
Let it boil for a few minutes then add the coconut, stir well until the desired drought of surundeng (I like it rather damp, not too dry). Lift and chill. Store in a sealed container.
F. Sambal spicy tomatoes.
Smoothed Materials:
10 pieces of red curly pink.
20 pieces of red chili.
2 cloves of garlic
7 cloves of red onion.
2 large red tomatoes.
Way:
Sauteed seasoning with 5 tablespoons hot oil. Add salt, then give a little sugar if you like. Cook until the sauce is cooked with low heat. lift and pour into a chilli bowl.
SERVING METHOD:
Arrange the lontong pieces on the plate. About 10 pieces. Then give a spoonful of vegetable curry jipang + tauco + chili teri + an egg. Sprinkle the serundeng and give a little tomato sauce.
Ready to eat. Feel the sensation. definitely not enough 1 plate, and want to add more ...
Remember, if you make lontong terrain, do not forget for the neighbors. In order to lontong Medan is not lost in time and timeless et ...
Note:
You may replace the tomato sauce with chili sauce.
you can also add fried rice noodle on top of your rice field.
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