Lontong Balab

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The history ofโ€ lontong balab โ€œ
Once upon time lontong balab still be sold in heavy tun and shouldered to city wide. heavy tun cause all seller lontong balap celebrate with , generating impression race ( in Javanese: race). At now lontong balap a more regular sold in cart push,but the name still be call lontong balap not to be cange.
Hy my friends , we are adila, siska and aulia from XI sos 1
On above itthis is the hiatory of lontong balab . lontong balab is the food special from jawa east. many people which like with lontong balab , because very unique taste
This is like soup consisted of by lontong,(cake rice) .lento of sprout and ect ,Tertarik untuk mencicipinya . here we will formulate recipe of lontong balab ,,,

Ingredients:
5 lontong, cut to pieces
100 sprout gram
200 gram tahu(tofu) fried, cut to pieces
10 lentho or cassava rissole, cut to pieces
2 fang red onion
2 fang garlic
3 chili
Petis(( prawn process))

Ingredients LENTHO:
250 gram cassava grated
50gram bean tolo , boil until matured
1bar onion leaf ,smooth slice
salt sufficiently
oil to fry
Ingredients LONTONG(cake rice):
750 ml water
3 fang garlic , smooth slice
salt sufficiently
2 tablespoon oil for fry
preparation
Make Lentho. oval [of] Mix All Ingredients and then globularity. Fry Till yellow cacao
white For Gravy.Garlic, red onion , chili attenuated
Fry Flavour attenuated till make fragrance
and add salt, petis( prawn process) and water. Casting Aside
Arrange The above bowl , lontong, lentho, taoge, and tofu and then sprinkle with gravy
To 4 potion


GAdo โ€“ Gado
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Hy my friends , we are adila, siska and aulia from XI sos 1
formulation of about gado โ€“ gado:
This is a simplified version of the Gado Gado salad served in Indonesian restaurants, using easier to find ingredients. It makes an interesting alternative to potato salad.
gado-gado was the turning-point of the day, when we could gossip, relax, enjoy the passing street scene, and eat fresh crisp vegetables with a stinging hot peanut sauce, a gourmet dish for a few rupiah. This bumbu, or sauce, was made to our individual orders while we watched. We each chose our vegetables, and the whole gado-gado was served with lontong, hard-boiled eggs, fried tempeh and tofu, and krupuk or emping. We were not hungry again until 9 o'clock in the evening.

In 1993, in Jakarta, I found the gado-gado in many small restaurants very disappointing. It was, alas, the same in many hotel restaurants, which were supposed to be promoting this as one of our national dishes. The reason is simple: everything now is mass-produced. The vegetables are cooked, and usually overcooked, early in the morning. The sauce is made from something in a packet, the krupuk is already stale, there is no yolk in the sliced egg (and where could it have gone?). In short, a classic dish, well worth any chef's attention, has been spoiled because it takes a little extra time and money to make it really well.

At home, you can make it as it deserves to be made. Gado-gado is excellent for lunch or supper, or as one of the dishes in a buffet party. It will be highly appreciated by your vegetarian guests, but not only by them.

The sauce:
Sambal Kacang (Peanut Sauce)

the vegetables:
112 g / 4 oz / l cup cabbage or spring greens, shredded
225 g / 8 oz / 2 cups French beans, cut into 1-cm / 1/2-inch lengths
4 medium carrots, peeled and sliced thinly
112 g / 4 oz /1 cup cauliflower florets
112 g / 4 oz / 1 cup beansprouts, washed

For the garnish:
Some lettuce leaves and watercress
2 hard-boiled eggs, quartered
1 medium-size potato, boiled in its skin, then peeled and sliced;
or 225 g / 8 oz of slices of lontong (optional)
1/2 cucumber, thinly sliced
1 tbsp crisp-fried onions
2 large krupuk, or a handful of fried emping, broken up into small pieces (optional)

Boil the vegetables separately in slightly salted water, for 3-4 minutes, except the beansprouts which only need 2 minutes. Drain each vegetable separately in a colander.
To serve, arrange the lettuce and watercress around the edge of a serving dish. Then pile the vegetables in the middle of the dish. Arrange the eggs, sliced potatoes or lontong, and sliced cucumber on top.
Heat the peanut sauce in a small saucepan until hot; add more water if it is too thick. Adjust the seasoning, and pour the sauce over the vegetables. Sprinkle the fried onions on top. Serve warm or cold. If you want to serve hot gado-gado, it can be reheated in a microwave oven. When reheating, however, do not include the lettuce and watercress, cucumber slices, fried onions, krupuk or emping. Add these garnishes immediately before serving.