Ingredients with Measurements:
- 2 cups of rice
- 4 cups of water
- 1 teaspoon of salt
- 2 cups of coconut milk
- 1 teaspoon of turmeric powder
- 2 cups of mixed mushrooms (button, shiitake, oyster)
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 cups of water
- 2 cups of spinach, chopped
- 1 cup of bean sprouts
Special equipment needed:
- Ketupat mold (or cheesecloth and string)
Step-by-step instructions:
1. Rinse the rice and put it in the ketupat mold. Add 4 cups of water and 1 teaspoon of salt. Close the mold and tie it with string. Boil the ketupat for 2 hours.
2. In a pan, heat the vegetable oil and sauté the onion and garlic until fragrant. Add the mixed mushrooms and cook for 5 minutes.
3. Add 2 cups of water, coconut milk, turmeric powder, sugar, and salt. Bring to a boil and let it simmer for 10 minutes.
4. Add the chopped spinach and bean sprouts. Cook for another 5 minutes.
5. Cut the ketupat into small pieces and put them in a bowl. Pour the mushroom and vegetable mixture over the ketupat.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 20 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 20g
Carbohydrates: 54g
Protein: 10g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you like.
- You can use chicken or vegetable broth instead of water.
Variations:
- You can add tofu or tempeh to the dish.
- You can add other vegetables such as carrots, cabbage, or green beans.
Tips and tricks:
- If you don't have a ketupat mold, you can use cheesecloth and string to make a pouch.
- Make sure to rinse the rice well before putting it in the mold.
- You can serve the dish with sambal or chili sauce for extra spice.
Storage instructions:
Store the ketupat and mushroom mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ketupat in a steamer for 10-15 minutes. Reheat the mushroom mixture in a pan on medium heat until heated through.
Presentation ideas:
Serve the dish in a bowl with the ketupat at the bottom and the mushroom mixture on top. Garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions
Pairings:
Serve with a side of sambal or chili sauce.
Suggested side dishes:
- Indonesian-style fried chicken
- Gado-gado salad
Troubleshooting advice:
- If the ketupat is too dry, add a little bit of water before reheating.
- If the mushroom mixture is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to rinse the rice well before cooking.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Ketupat Sayur is a traditional Indonesian dish that is often served during Eid al-Fitr, the end of Ramadan. It is a symbol of togetherness and unity.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the dish hot with a side of sambal or chili sauce.
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Region: Indonesian