Want to prepare a dish for breakfast? you can try this ketupat sayur betawi (rice cake coconut soup). this is also a common dish to be served during fasting month and eid celebration.
Ketupat Sayur Betawi (Rice Cake Coconut Soup)
Ingredients
400 grams young papaya,julienned
8 (100 grams) yardlong beans,cut into 3 cm strips
2 salam (indonesian bay)leaves
2 lemongrass (white part only),crushed
3 cm galangal,crushed
2 1/2 tablespoons ebi (dried shrimps),soaked in hot water, drained, and crushed
2,500 ml coconut milkfrom 1 coconut
1 block chicken bouillon powder
2 tablespoons salt
1/2 teaspoons white pepper powder
2 teaspoons brown palm sugar,finely chopped
4 tablespoons cooking oilfor sautéing
ground spices blend:
4 large red chili peppers
4 curly red chili peppers
9 cloves shallot
4 cloves garlic
2 cm turmeric,toasted
2 cm ginger
1 teaspoon terasi (shrimp paste),fried
complements:
10 rice cakes, cut into bite-sized pieces
100 grams cassava starch crackers
25 grams crispy shallot
10 semur tahu (tofu in sweet soy sauce stew)
10 semur tempe (tempeh in sweet soy sauce stew)
10 semur telur (hard-boiled egg in sweet soy sauce stew)
Cooking Steps
- Heat cooking oil on the pan. Sauté ground spices blend, salam leaf, lemongrass, galangal, and ebi until fragrant. Pour in coconut milk. Cook it until boiling.
- Add young papaya and yardlong beans. Cook it until the liquid is boiling.
- Add chicken bouillon block, salt, pepper, and palm sugar. Cook until all ingredients are well done. Remove it from heat.
- Put rice cakes, tofu, tempeh, and egg in a bowl. Drench it with vegetables coconut soup. Serve it with cassava starch crackers and crispy shallot.
- Ketupat Sayur Betawi (Rice Cake Coconut Soup) is ready to serve.
Dina
Dina
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