Resepi Warisan - Lontong Daun Pisang

Makanan dikatakan lebih sedap apabila disampaikan oleh daun pisang

kerana tidak ada tindak balas kimia, makanan  menyimpan  nilai  utuh  di 

samping mengekalkan rasa daun. Apabila makanan panas dihidangkan di

atas daun pisang sebenar, aroma yang bagus yang dilepaskan. Ini adalah

kerana daun pisang mengandungi sejumlah besar polifenol yang serupa

dengan teh hijau

Daun pisang adalah herba. Ia dapat melegakan sistem penghadaman 

seperti lendir di dalam daun  menyejukkan  membran  mukus  terbakar 

dan menyembuhkan ulser. Herba ini mempunyai ciri-ciri diuretik dan 

apabila diasimilasi dengan barangan makanan ia berfungsi positif pada

buah pinggang. Permukaan atas daun pisang mempunyai beberapa ciri-ciri

antibakteria yang boleh membunuh bakteria dalam makanan  dan  boleh 

mencegah penyakit.

Makanan yang diperbuat daripada daun pisang dianggap bertuah selain

mendapat manfaat daripada ciri-ciri perubatan daun pisang yang bersifat 

semula  jadi  dan bebas daripada bahan kimia, ia boleh guna dan diurai

secara semulajadi dan tidak menyebabkan pencemaran  seperti  plastik 

yang tidak diuraikan secara semula jadi.

Memandangkan manfaat kesihatan dan alam sekitar makan daun pisang,

pengguna yang makan di restoran yang menghidangkan "makanan yang

menggunakan daun pisang" tidak perlu ragu-ragu. Mereka mesti

menegaskan  keistimewaan makanan yang dihidang menggunakan daun

pisang sebenar.

Satu lagi hidangan "trademark" di Malaysia terutamanya kepada

masyarakat Jawa iaitu Lontong. Makanan ini sungguh terkenal di sesuatu

kawasan yang majorit penduduknya ialah yang berketurunan Jawa seperti

negeri Johor dan Selangor. Lontong juga terkenal di kawasan tempat

tinggal yang banyak menanam pokok pisang.

Ada dua variasi lontong iaitu, lontong berkuah dan lontong kering. Lontong

berkuah iaitu set lengkap nasi yang dimasak menggunakan kelongsong

daun pisang dengan sayur lodeh dan sambal tumis dan telur rebus

manakala lontong kering ialah set lengkap nasi yang dimasak

menggunakan kelongsong daun pisang dengan sambal goreng jawa,

serunding, sambal tumis atau rendang.

Lontong bukan sahaja menjadi menu wajib bagi setiap rumah di negeri

Johor apabila tiba musim perayaan, tetapi juga salah satu menu sarapan

pagi di setiap warung2 di negeri ini. Lontong dibuat secara tradisional kini

sukar didapati. Lontong yang sebanarnya atau yang asli ialah bukan nasi

impit atau ketupat sebaliknya nasi yang dimasak menggunakan

kelongsong daun pisang.

Cara-cara menghasilkannya:

Ambil daun dari pokok pisang batu / sematu / nipah (bergantung dari negeri

mana anda berada).

Menggunakan daun pisang abu dapat menghasilkan warna yang sangat

hijau semulajadi dan wangi. Daun pisang lain boleh dipakai tetapi tidak

dapat menghasilkan warna hijau dan kekurangan wangi.

Cuba dapatkan daun dari ladang organik. Jika dari ladang biasa, banyak

ubat kulat di pakai.

Buah pisang batu berbentuk 3 segi dan bertompok-tompok hitam

Pokok pisang abu sangat tinggi. Di ladang Pokok pisang abu akan

mencapai ketinggian 30 kaki. Pisang abu ini lebih enak di masak (di

goreng) daripada terus dimakan mentah.

Jantung pisang batu di ladang kami besar dan mencapai 18 inci panjang

Ambil 2 atau 3 helai daun dan terus menggulong dengan menggunakan

acuan (botol, paip PVC dan sebagainya). Ini di namakan kelongsong.

Pastikan kelongsong di gulung 3 atau 4 kali, ini kerana beras tidak akan

keluar sewaktu proses merebus. Keluarkan acuan dan buat lipatan di

bahagian hujung dengan memakai lidi atau menjahit (supaya tidak cepat

basi).

Daun pisang batu dapat menghasil kan warna hijau pekat dan nasi

kelihatan padat seperti pulut.

Isikan kelongsong ini dengan beras 30% atau 40% panjang kelongsong.

Pastikan beras dicuci dan ditoskan sebelum dimasukkan ke dalam

kelongsong. (Buat satu cubaan dahulu kerana lain-lain jenis beras

mempunyai cirri-ciri perkembangan yang lain.)

Kemudian lipat di bahagian hujung dengan menggunakan lidi / menjahit.

Terus merebus di dalam periuk “stainless steel” 3 atau 4 jam. (Jangan

memakai periuk aluminium kerana warna hijau tidak akan kelihatan).

Keluarkan dan tapiskan. Sesudah sejuk boleh di potong dan di jamah.

Simpan di tempat redup dan kering, boleh tahan selama 3 hari (pastikan di

tiap penghujung tidak lembut). Simpan di dalam peti sejuk selama 10 hari.

Hidangkan dengan rendang, sambal, kari, kuah kacang, masak lemak,

‘stew’ ayam / daging ala cina atau Western.

Lontong

From Wikipedia, the free encyclopedia

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Lontong

A traditional way of serving lontong

Origin

Place of originIndonesia, also popular

in Malaysia

Region or stateNationwide in Indonesia

and also in Malaysia

Creator(s) Indonesian cuisine

Details

Course Main course

Serving

temperatureRoom temperature

Main

ingredient(s)

compressed rice cooked

in banana leaf

Lontong is a dish made of compressed rice cake in the form of a cylinder

wrapped inside a banana leaf,[1] commonly found in Indonesia and

Malaysia. 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. 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.[1] 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.

Contents

1 Method of lontong making

2 Lontong dishes

2.1 Indonesia

2.2 Malaysia

3 See also

4 References

Method of lontong making

Unwrapped lontongs with sate

Lontong Cap go meh

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.[2] 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. However this method is unhealthy and

discouraged, since the heated plastic pouches could contaminated the

compressed rice, plastics particles are known as carcinogenic. The use of

organic banana leaf is safer and environmentally friendly.

Lontong dishes

Just like rice, the taste of lontong is bland and neutral, it is depends to other

ingredients to gave 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

In Indonesia, especially among Betawi people, lontong usually served as

lontong sayur, pieces of lontong served in coconut milk soup with shredded

chayote, tempeh, tofu, hard-boilled egg, sambal and kerupuk. Lontong

sayur is a favourite breakfast menu next to bubur ayam and nasi goreng.

Lontong kari is lontong serve in soupy chicken curry and vegetables.

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 marble 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.

Another lontong recipes are lontong kupang and lotong balap from

Surabaya and Sidoarjo area in East Java. Lontong kupang is made of

lontong with small white clams, while lontong balap is made from lontong,

taoge (bean sprouts), fried tofu, lentho (fried mashed beans), fried shallots,

sambal and sweet soy sauce.

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 kerupuk kulit (cow skin

crackers).

As a snack, a smaller size lontong is filled with diced vegetables, such as

carrots, potato and common beans seasoned with salt and red chilli, or

sometimes filled with abon (beef floss), or minced meat. This kind of snack

is called arem-arem in Javanese, but commonly called simply as lontong in

other parts of Indonesia. Usually the type of banana leaf used in lontong

snack is the thin young banana leaf with yellowish color. The texture of

lontong snack is usually softer compared to those of common lontong, due

to thinner banana leaf and prolonged boiling period.

Malaysia

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

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 and carrots. 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.

See also

Ketupat, a similar dish with container made from weaved janur (young palm

leaves)

When I first in love with things Japanese, I was quite surprise that some

Japanese food is similar to Indonesian…maybe because we  both are

Asian so we have this kind of similar food. Lontong and Onigiri are the most

interesting one as I often said that Onigiri is Japanese version of Lontong.

Remember that I said SIMILAR not SAME!!Both are made of rice, the different is, the rice in Lontong is steamed while

the rice in Onigiri is only being shaped by hand

Both have many kinds of filling.

Both are wrapped with a kind of leaf or plant, the different is, Lontong is

wrapped with banana leaves and we can’t eat the wrapping while Onigiri is

wrapped in Seaweed and we can eat the wrapping.

Both taste quite similar…I like both Lontong and Onigiri.

Now, let’s see how to make them.

Lontong

This recipe is translated from Kliping Resep Boenda, along with the photo.

Materials:1 kg of rice

2 liter of coconut milk

4 bay leaves

4 pandan leaves

16 gram of salt

banana leaves

Materials for filling:6 pieces of shallots, 4 pieces of garlic, 2 piece of chilli  …all nicely mince

2 bay leaves

200 gram chicken fillet

300 gram carrot, cut in small square

200 gram potato, cut in small square

2 teaspoons curry powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon sugar

300 ml  coconut milk

onion leaves, slice it in  small pieces

How to make:For the rice: Boil the coconut milk with bay and pandan leaves. Pour the

rice once the coconut milk is boiling.

For filling: Stir fry shallot,garlic,chilli and bay till we can smell it.  Put the

chicken and let it tillits color  has changed.

Put the carrot and the potato.

Add the curry powder, salt, pepper and sugar. mix it well.

Pour the coconut milk, let it sip into the filling’s  content.  Add onion leaves.

Take the banana leaves, flatten the rice on the banana leaves, put the

filling in the middle, then shape it to look like a cylinder (see the picture).

Steam it for 45 minutes.

Onigiri

Picture is borrowed from Onigiri Genuine, recipe is copied from Japanese Recipe.

Material: 250 grams of rice fluffier, wash

100 g white glutinous rice, washed

2 pieces of chicken-flavored bouillon cube powder, ready, knead

400 ml of water

1 / 2 teaspoon salt

Garnishes:

5 pieces of bacon, cut into 2 cm thick (can be replaced with corned beef,

shredded, chicken, etc.)

1 sheet nori or rather lau grass is dry

scrambled eggs, thinly sliced

black sesame seeds, toasted

How to make:Combine rice, white rice, and bouillon cubes until blended. Add water, cook

over medium heat so the water runs out .Lift.

Steamed rice in a hot steamer for 30 minutes until cooked, remove from

heat. For the rice into 2 parts, one part of the remaining 600g 150g.

Wet hands

Sprinkle the salt into the hands

Spread rice, given the space for a side dish, enter content / side dish to

taste

Fists and formed

Nori paste

As you can see, the way to make Lontong and Onigiri are very different…

but the taste is quite similar, Lontong has a bit richer taste due to the

coconut milk.

What is Lontong? Lontong is an Asian dish made of compressed rice that is

then cut into small cakes.

Popular in Indonesia and Malaysia, the dish is usually served cold or at

room temperature with sauce-based dishes such as gado-gado and salads,

although it can be eaten as an accompaniment to other dishes such as

Satay and curries. It is also used in Soto as an alternative to vermicelli

noodles.

(source: http://en.wikipedia.org/wiki/Lontong)

I wanna share how I make Lontong.

1. Find banana leaf.

Clean banana leaf, I wipe them with dumb towel. And cut around 22cm

length &width 12cm.

2. Wash rice.

Drop in around 4tbsp. Better use double banana leaf for each lontong as it

easy to break.

3. Wrap it tightly, and tighter with cooking thread or toothpick.

I always drops them in a water, just too make them a bit soggy..

4. Cook with press cooker is faster. 30 minutes done. Doesnt have one?

Boil it but gonna take more time. 90 minutes

5. After it cooked, take them out,and let them cool by put on the bowl with

colader and make them stand.

6. Serve with your favourite dish.

More lontong picture: my lontong sayur

Lontong is very popular in Indonesia. Lontong is a dish made of

compressed rice wrapped inside banana leaf. This dish usually serve cold

at room temperature together with sauce based dishes such as Gado Gado

or Sayur Lodeh(vegetable cooked in coconut gravy). It can be eaten as an

accompaniment to other dish such as Satay.

To make Lontong first the rice is washed then boiled over moderate heat

with a pinch of salt added to the water.The heat then turn down, the rice is

cooked about 10 minutes. Then remove the pot & set aside for a while.

This allow the rice to absorb the waterand to cool down.

The cooked rice is scooped out and place on a well washed banana leaf.

The leaf is rooled tightly into a cylinder and both ends are folded shut &

secure with toothpick.

Cooked and boiled for about 2 hours in hot water. this process makes the

banana leaf shrink & compress the rice.

Then remove from the hot water & allow to cool. The banana leaf is

unfolded & discarded. The compressed rice roll is cut into bite sized

pieces & ready to eat.