Lontong Kari Ayam (Chicken Curry with Rice Cake )

Rice cake is one way of serving rice. Compacted rice-shaped rice cake cooked with water due to excess but suppressed by the wrapper (usually banana leaves). Rice cake can last up to two days if stored in a refrigerator.

How to Make Lontong:

Wash and drain rice and 300 grams of boiled water in a 400ml water until half cooked and all water is absorbed. Remove from heat.

P Otong pieces banana leaves (withered in advance so as not to break when folded) with a size of 20 × 20cm.

Put 4 tablespoons of half-cooked rice on a piece of banana leaf and roll tightly to form a tube. Embed pieces of sticks, toothpicks, or staples on both ends of the roll.

Boil again over medium heat for 90 minutes until rice is cooked. Drain and chill in refrigerator.

Note:

If difficult to find banana leaves, rice cake can be wrapped in plastic bags (perforated with a needle on its side) that hold the heat.

KARI lontong CHICKEN

This chicken curry I did not add the coconut milk, but if you want more savory coconut milk may add ... if you want to look beautiful and clear liquid can be filtered when it will be presented ..

ingredients:

▪ 10 pcs chicken thighs (can also whole chicken)

▪ 5 lbr lime leaves

1 stalk lemongrass ▪

▪ oil for sauteing

▪ 1 turmeric leaf stalk (optional)

▪ * 3 pcs red chilies according to taste *: remove seeds and puree

Other spices:

▪ 1 btr cardamom

▪ 1 btr deaf

Spices:

▪ 50 gr red onion

▪ 50 gr white garlic

▪ 10 gr saffron burned

▪ 20 gr ginger

▪ 1/2 nutmeg crushed

▪ 20 gr coriander

▪ 5 grams of cumin

▪ 50 gr hazelnut

▪ 1 cm cinnamon roasted stems

▪ 1 tsp cloves

▪ 10 gr round pepper

▪ salt to taste

How to make:

■ saute ground spices put lime leaves - lemon grass - chili - and other spices

■ pour water into the stir, bring to a boil

■ enter the chicken thighs and cook until cooked.