| 翻訳と辞書 |
lontong
Lontong is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia; also in Malaysia and Singapore. The rice rolled inside banana leaf and boiled, then cut into small cakes as staple food replacement of steamed rice. It is commonly called ''nasi himpit'' ("pressed rice") in Malaysia. Arem-arem is the smaller size of lontong filled with vegetables (carrot, common bean and potato) sometimes also filled with meat, are eaten as snack. The texture is similar to those of ketupat, with the difference that ketupat container was made from weaved ''janur'' (young coconut leaf), while lontong uses banana leaf instead.
The dish is usually served cold or at room temperature with peanut sauce-based dishes such as gado-gado, karedok, ketoprak, other traditional salads, and satay.〔 It can be eaten as an accompaniment to coconut milk-based soups, such as soto, gulai and curries. It is also used as an alternative to vermicelli noodles.
== Method of lontong making ==
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.
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.〔.〕 Another popular method is by using commercially available rice-filled plastic pouches which are then boiled until the rice becomes cooked and have fully filled up the pouch.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「lontong」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|