Ketupat Lamak Sambalado

Hi bloggers and food lovers. How are you? Have a great weekend and a Happy Eid Al-Fitr. Eid Al-Fitr is filled with special and delicious dishes. Many traditional dishes are prepared, one of which is this ketupat lamak sambalado, ketupat ( rice packed in young coconut leave) a traditional dish made from rice cooked for hours in coconut milk and served with a savory and spicy sauce called sambalado. Alright, let’s get right to it

Ingredients:

• young coconut leaves/coconut leaf tips
• 500 grams of rice
• 1 tbsp salt
• coconut milk from 1 coconut
• 100 grams red chili peppers
• 1 tomato
• 8 cloves shallots
• 50 grams anchovies

Steps:

• Arrange the young coconut fronds into ketupat molds

• Prepare the rice, which has been thoroughly rinsed with water

• Add salt and stir until well combined

• Fill the ketupat nests with rice, filling them only halfway

• Close the nests and place them in a pressure cooker

• Repeat until all the rice is used up

• Pour the ketupat with coconut milk until completely covered

• Cook in a pressure cooker for about 1 hour

• Prepare chili peppers, tomatoes, and red onions

• Add them to the pan

• Add water until everything is submerged and cook until the liquid has reduced

• Let cool briefly

• Place the chili peppers, tomatoes, and onions in a blender, then add salt

• Blend briefly until slightly smooth

• Transfer to a bowl

• Clean the anchovies and pan-fry them in a dry pan until crispy

• Add the anchovies to the sambal

• Stir until well combined

• Serve the ketupat with the sambalado

• The ketupat lamak sambalado is ready to eat