|
|
[ Malay Rice Roll ]
INGREDIENTS
:
- 2 cups rice, washed & drained
- 4
cups hot boiling water
- a pinch of salt
Cook's Note : Traditionally, the rice is rolled and compressed
in banana leaves, as seen above. It is
also known as Nasi Impit [also spelt Nasi Himpit]. In certain places, Lontong is a dish itself - where the rice roll is cut
up into bite-sized pieces and served in a coconut vegetable stew [similar to
Sayur Lodeh],
and topped with sambal and toasted coconut [kerisik].
However, Lontong
is the term most familiar internationally referring the
Rice Roll only.
|
|
|
| |
 |
| |
|
| |
|
|
| |
To Prepare :
- Cook rice in water with a pinch of salt till rice is soft
-
Transfer to a shallow rectangular or square dish
-
First place a layer of plastic wrap over it. As the rice is hot,
place a folded clean dish cloth over it and press down on rice, compressing till
firmly packed
- Put a weight over the rice layer by
placing a small tray to fit, and then putting some weights on it [like a large
heavy can of tomatoes]
- Allow to firm up into a cake, then cool overnight in
the refrigerator
-
Turn out and cut into 1½
to 2 inch cubes
-
Lontong is usually made to serve with a Malay coconut vegetable
stew called
Sayur Lodeh. It is also ideal served with
Satay
or
Beef Rendang
|
|
| |
|
|
| |
|
|
|
.gif)
