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For this month Indonesia Banget, I am going to do something a bit different. This is not something I plan to do all the time. I just think this month is perfect to do a post that connect two countries (which used to be in war but now tied in friendship) together. Indonesia and Japan are two countries in the vast Asia continent, one is very famous for its technology while other is not as famous as the other one. As you know, I come from the not so famous country
See all the posts I made for this challenge by clicking this button
Every month starting from last year, I always write something special about my country, both the good ones and the bad ones…and almost every month I joined a fun challenge hosted by Nat of In Spring It Is Dawn, the challenge is to write something about Japan. This month’s challenge is to compare 2 things Japanese, but since last year I got away by making comparison of Ringu and The Ring, I guess it is okay to compare SIMILAR FOOD FROM INDONESIA AND JAPAN.
I was planning to choose 2 similar food but it would be a very long post so I decided to write just 1 similar food. Although the title is similar food in 2 countries…but I actually want to call it like this:
Lontong versus Onigiri
When I first in love with things Japanese, I was quite surprise that some Japanese food is similar to Indonesian…maybe because we both are Asian so we have this kind of similar food. Lontong and Onigiri are the most interesting one as I often said that Onigiri is Japanese version of Lontong. Remember that I said SIMILAR not SAME!!
Both are made of rice, the different is, the rice in Lontong is steamed while the rice in Onigiri is only being shaped by hand
Both have many kinds of filling.
Both are wrapped with a kind of leaf or plant, the different is, Lontong is wrapped with banana leaves and we can’t eat the wrapping while Onigiri is wrapped in Seaweed and we can eat the wrapping.
Both taste quite similar…I like both Lontong and Onigiri.
Now, let’s see how to make them.
This recipe is translated from Kliping Resep Boenda, along with the photo.
- 1 kg of rice
- 2 liter of coconut milk
- 4 bay leaves
- 4 pandan leaves
- 16 gram of salt
- banana leaves
Materials for filling:
- 6 pieces of shallots, 4 pieces of garlic, 2 piece of chilli …all nicely mince
- 2 bay leaves
- 200 gram chicken fillet
- 300 gram carrot, cut in small square
- 200 gram potato, cut in small square
- 2 teaspoons curry powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 300 ml coconut milk
- onion leaves, slice it in small pieces
How to make:
- For the rice: Boil the coconut milk with bay and pandan leaves. Pour the rice once the coconut milk is boiling.
- For filling: Stir fry shallot,garlic,chilli and bay till we can smell it. Put the chicken and let it tillits color has changed.
- Put the carrot and the potato.
- Add the curry powder, salt, pepper and sugar. mix it well.
- Pour the coconut milk, let it sip into the filling’s content. Add onion leaves.
- Take the banana leaves, flatten the rice on the banana leaves, put the filling in the middle, then shape it to look like a cylinder (see the picture).
- Steam it for 45 minutes.
Picture is borrowed from Onigiri Genuine, recipe is copied from Japanese Recipe.
- 250 grams of rice fluffier, wash
- 100 g white glutinous rice, washed
- 2 pieces of chicken-flavored bouillon cube powder, ready, knead
- 400 ml of water
- 1 / 2 teaspoon salt
- 5 pieces of bacon, cut into 2 cm thick (can be replaced with corned beef, shredded, chicken, etc.)
- 1 sheet nori or rather lau grass is dry
- scrambled eggs, thinly sliced
- black sesame seeds, toasted
How to make:
- Combine rice, white rice, and bouillon cubes until blended. Add water, cook over medium heat so the water runs out .Lift.
- Steamed rice in a hot steamer for 30 minutes until cooked, remove from heat. For the rice into 2 parts, one part of the remaining 600g 150g.
- Wet hands
- Sprinkle the salt into the hands
- Spread rice, given the space for a side dish, enter content / side dish to taste
- Fists and formed
- Nori paste
As you can see, the way to make Lontong and Onigiri are very different…but the taste is quite similar, Lontong has a bit richer taste due to the coconut milk.
Hope you enjoy this edition of Indonesian Banget and Hello Japan. Next month will be a special month I have been waiting since early this year…I wait till October to share my next Indonesia Banget post