Ingredients with Measurements:
- 2 cups of rice, rinsed and drained
- 4 cups of water
- 1 teaspoon of salt
- 4 cups of mixed vegetables (carrots, green beans, cabbage), cut into small pieces
- 2 cups of coconut milk
- 1/2 cup of peanuts, roasted and chopped
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Ketupat mold (or substitute with cheesecloth and string)
Step-by-step instructions:
1. In a pot, bring the water to a boil and add the rice and salt. Stir well and reduce the heat to low. Cover and let it simmer for 20 minutes.
2. While the rice is cooking, heat the oil in a pan over medium heat. Add the garlic and onion and sauté until fragrant.
3. Add the mixed vegetables and stir-fry for 5 minutes until they are tender.
4. Pour in the coconut milk and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
5. Add the roasted peanuts and stir well. Season with salt and pepper to taste.
6. Once the rice is cooked, transfer it to the ketupat mold (or cheesecloth) and shape it into a square.
7. Boil the ketupat in a pot of water for 2 hours, making sure it is fully submerged.
8. Remove the ketupat from the mold and cut it into small cubes.
9. Serve the ketupat with the vegetable and peanut sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 35 minutes
Temperature:
Boiling water for ketupat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 40g
Protein: 8g
Fiber: 4g
Substitutions for ingredients:
- Use any vegetables of your choice
- Substitute peanuts with cashews or almonds
- Use olive oil instead of vegetable oil
Variations:
- Add tofu or tempeh for extra protein
- Use red curry paste for a spicier sauce
- Add shrimp or chicken for a non-vegetarian version
Tips and tricks:
- Make sure the ketupat is fully submerged in water while boiling to prevent it from drying out
- Use a spoon to press the rice into the mold to ensure it is tightly packed
- Roast the peanuts in advance to save time
Storage instructions:
Store the leftover ketupat and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ketupat in boiling water for a few minutes until heated through. Reheat the sauce in a pan over low heat, stirring occasionally.
Presentation ideas:
Serve the ketupat and sauce in separate bowls and let your guests assemble their own dish. Garnish with chopped cilantro or scallions.
Garnishes:
Chopped cilantro or scallions
Pairings:
Serve with a side of sambal or pickled vegetables.
Suggested side dishes:
- Indonesian-style fried chicken
- Grilled fish
- Steamed dumplings
Troubleshooting advice:
- If the ketupat is too soft, it may not have been boiled long enough. Boil it for an additional 30 minutes.
- If the sauce is too thick, add more coconut milk or water to thin it out.
Food safety advice:
Make sure to fully cook the ketupat and store it properly in the refrigerator to prevent foodborne illness.
Food history:
Ketupat Sayur is a traditional Indonesian dish that is commonly served during Eid al-Fitr, a Muslim holiday that marks the end of Ramadan.
Flavor profiles:
Creamy, nutty, and slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian