Lontong

Ketupat

INGREDIENTS

6 stalks young

coconut leaf

185g unpolished

rice, soaked for an

hour and drained

METHOD

1. Slice each coconut leaf in half, lengthwise, to remove the centre vein.

2. Loop each half of the leaf around the second to fourth fingers on each hand to form three coils with one end of the leaf pointing down and the other up. The free ends should be about a third of the length of the leaf in each direction, and opposing on each hand - that is, if the leaf tip points up on the left hand, it should be pointing down on the right.

3. Starting with the outermost coil on the right hand, weave it under and over the outermost two coils on the left hand.

4. Weave the second coil on the right hand over and under the outermost two coils on the left hand.

5. Weave the innermost coil on the left under and over the two outermost coils from the right.

6. Weave the innermost coil on the right under, over and under the three left coils. Then weave the loose end on the top right corner around the reverse side in an alternate pattern.

7. Weave the loose end on the bottom left corner around the reverse side in an alternate pattern.

8. The loose ends should be paired and on opposing ends. Pull the ends to tighten.

9. Snip off a portion of a pair of ends and tuck the loose ends in. Fill rice into the casing at the other end to about three-quarters-full. Tighten. Repeat.

10. Knot the loose ends of the six ketupat together and immerse in a pot of boiling water. Allow the ketupat to boil for four hours, making sure that the water level covers the ketupat.

11. Remove the ketupat from the pot when done and set aside to cool.

Lontong gravy

INGREDIENTS

6 shallots

4 cloves garlic

5cm turmeric,

coarsely chopped

30g ikan bilis

11/4 litres water

1/2 carrot, sliced

100g turnip, cut to

bite-size chunks

5 stalks long bean, cut to bite-size lengths

100g cauliflower, cut to bite-size chunks

100g cabbage, coarsely chopped

15g glass vermicelli, soaked till soft and drained

100g beancurd sheets

50g bamboo shoots, sliced

5 button mushrooms, sliced

5 pieces black fungus, soaked till soft and drained

3 stalks baby corn, cut to bite-size lengths

1 small eggplant, sliced

1 piece tempeh, cut to bite-size chunks

2 squares firm beancurd, cut into quarters

400ml evaporated milk

1 fresh red chilli, sliced

salt to taste

METHOD

1. Pound the shallots, garlic, turmeric and ikan bilis in a mortar until a coarse paste forms.

2. Bring the water to a boil and stir in the paste. Bring the mixture to a boil again on high heat.

3. Add the carrot, turnip, long beans, cauliflower, cabbage, glass vermicelli, beancurd sheets, bamboo shoots, mushrooms, black fungus, baby corn and eggplant. Bring to a boil on medium heat.

4. Pan-fry the tempeh with a little oil until crisp. Remove and set aside.

5. Pan-fry the firm beancurd using the same pan from before without adding oil, until the surface chars a little.

6. Add the tempeh, firm beancurd and evaporated milk to the stew and bring to a boil again on medium heat.

7. Stir in the fresh red chilli and salt. Mix well.

The Straits Times 26/09/2009