Lontong Sayur Padang for the Eid
First and foremost, I thanked you whoever joined my lunch invitation at Eid yesterday. Every eid, I usually cook a special menu that I barely make. This eid ul-fitr, I made Lontong Sayur Padang. It’s supposed to be Ketupat Sayur Padang, but I don’t have the access for the wrapping ingredient. Ketupat and lontong are very similar. Both are rice cakes and made from rice; the only different is the wrapping material. While ketupat is wrapped in janur (young palm leaves), lontong is wrapped banana leaves. In Indonesia, mostly the janurs are from 3 different palm leaves, coconut, sago palm (rumbia) and arenga palm (aren).
Ketupat Sayur Padang consists gulai cubadak (green jackfruit curry), beef rendang, eggs balado (hard boiled eggs in balado sambal), red crackers and balado cassava crakers. However, my lontong sayur padang only consisted gulai cubadak, rendang daging, onion crackers and sambal lado mudo (green chili sambal)
I also served Lumpia Semarang (Semarang style spring rolls) as appetizer and Le Boh Timon/Es Timun (Acehnese cucumber limeade) as beverage and reducing the cholesterol from the food . Eid doesn’t feel complete without Indonesian cookies such as nastar (pineapple filled cookies), sago cookies etc. Hence, I only made one type of cookies, Duri Duriang (durian filled cookies).
My theme for this eid is nusantara. At least, I was covering 3 islands, Sumatra with Lontong Sayur Padang and Le Boh Timon, Java with Lumpia Semarang and Sulawesi with duri duriang.
– Rendang Daging – Beef Rendang
– Le Boh Timon/Es Timun Aceh – Cucumber Limeade
– Sambal Lado Mudo – Green Chili Sambal
– Lumpia Semarang – Spring Rolls filled with Bamboo Shoots