LOTEK feels good eaten with rice or lontong, immediately after you mix all the ingredients needed. View this Javanese food is like gado-gado, a typical hors d'oeuvre Betawi, but practically simple version. There are good, vegetables are not overcooked boiled to kerenyahannya awake. Plus a sprinkling of crisp, even lotek eaten.
Material:
Kenci / watercress / jembak 1 ounce, boiled, drained
1 ounce green beans, cut into 3 cm, boiled, drained
1 ounce bean sprouts, boiled, drained
2 pieces of cabbage, julienned
3 fruit skin knows, diced
1 cucumber fruit, cut into thin
Crackers 50 grams starch, fried
Spices:
Cayenne pepper 10 pieces
Salt to taste
3 garlic cloves
Powder segment 3
½ tsp roasted shrimp paste
Leather 3 lime slices
Fried peanuts 1 ounce
Brown sugar to taste
Java 1 teaspoon tamarind, dissolved in 150 ml of water
How to make:
1. Puree chilies, salt, garlic, kencur, grilled shrimp paste, and orange rind until smooth.
2. Add the fried peanuts and brown sugar, then blend again.
3. Add tamarind Java, mix.
4. Enter the watercress stew, beans, bean sprouts, cabbage, tofu skin, and cucumber. Stir until well blended with spices.
5. Serve with a sprinkling of cracker lotek starch on it.
Serves 3
Recipes excerpted from the book "Practical Java Cuisine & Delicious" by the B & M Jasmine Munawaroh
(FTR)