One of signature dishes from jakarta is ketupat sayur or rice cake & vegetable coconut soup. sometimes, it is served along with tofu, potato, and egg stew. do not forget to add crackers and crispy shallot as garnish on top of it.
1 chayote squash, julienned
5 yardlong beans, cut into 3 cm strips
5 small white chinese firm tofu,sliced diagonally
6 hard-boiled eggs
2 salam (indonesian bay)leaves
1 lemongrass, crushed
2 cm galangal,crushed
1 tablespoon ebi (dried shrimps),soaked in hot water, drained, toasted, ground
1 1/2 tablespoons salt
1/2 tablespoon brown palm sugar,finely chopped
1/2 teaspoon chicken bouillon powder
2.000 ml coconut milkfrom 1 coconut
2 tablespoons cooking oilfor frying
ground spices blend:
2 large red chili peppers
3 curly red chili peppers
6 cloves shallot
3 cloves garlic
1 cm turmeric,toasted
2 cm ginger
1 teaspoon terasi (shrimp paste),fried
1/2 teaspoon white pepper powder
complements:
6 rice cakes, cut into bite-sized pieces
100 grams cassava starch crackers,fried
2 1/2 tablespoons crispy shallotfor garnish
1. Heat cooking oil on the pan. Sauté ground spices blend, salam leaves, lemongrass, galangal, and ebi until fragrant. Pour in coconut milk. Stir it continuously until boiling.
2. Add chayote squash, yardlong bean, beancurd, and boiled egg. Stir well.
3. Add salt, brown sugar, and chicken bouillon powder. Cook it until all ingredients are well done. Remove it from heat.
4. Put rice cakes on a bowl. Drench it with vegetable soup.
5. Ketupat Sayur (Rice Cake & Vegetable Coconut Soup) is ready to serve.
