Ingredients
| Ketupat Sayur | |
| 200 g | Rice, hulled, cooked |
| 1 Diamond | Woven coconut leaf |
| as necessary | Water |
| 10 ml | Palm oil |
| 1 stalk (crushed) | Lemongrass (white part) |
| 2 | Indonesian bay leaves |
| 2 cm | Glangal, crushed |
| 50 g | Chayotes, fresh, julienne cut |
| 25 g | Tempeh, fresh, julienne cut |
| 200 ml | Coconut milk (not thick) |
| 50 g | Tomatoes, fresh |
| 10 g | Garlic, fresh |
| Semur Telur | |
| 50 g | Eggs |
| ¼ g (1 pinch) | Salt |
| 5 ml | Sweet soy sauce, kecap |
| 5 g | Onions, dried |
| Tea | |
| 200 ml | Lemon tea |
| 30 g | Honey |
Cooking Instructions
Ketupat Sayur (rice cake in vegetable coconut milk)
Rinse the rice with water. Soak for 2 hours and then drain. Put the rice into the diamond woven young coconut leaf to 2/3 of diamond wrap, close properly and tightly. Cook the raw diamond in boiling water for 4 to 6 hours until cooked. Add water, if the water in the pot is not sufficient. Once cooked, lift, drain and place in a dry place, wait until it is cold. For preparing the chayote gravy, heat the oil for sautéing, and sauté chopped garlic, lemongrass, bay leaves and galangal until you can smell it. Add tempeh, chayotes and tomatoes. Mix well. Pour in the coconut milk.Cook until all vegetables are well done while stirring occasionally.
Semur Telur (sweet soy sauce egg)
Boil the eggs. Boil water and soak the boiled egg together with sweet soy sauce (Kecap) and a pinch of salt. Leave it overnight until the boiled eggs absorb the sweet soy sauce. Serve whilst it is warm. Cut the Ketupat and put into bowl, then add chayote vegetable gravy on the top, Semur Telur and sprinkle with dried onions.
General information
| Difficulty: | 3 of 5 |
Nutritional information
| 540 kcal | Energy |
| 17.7 g | Protein |
| 413 mg | Phosphate |
| 549 mg | Sodium |
| 1,089 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |