Cannabaceae

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Lontong sayur
A plate of lontong sayur
CourseMain course
Place of originIndonesia
Region or stateSumatra and Java
Created byBetawi and Minangkabau
Serving temperatureHot
Main ingredientsLontong, coconut milk soup, shredded chayote, tempeh, tofu, hard-boiled egg, sambal and krupuk

Lontong sayur (lit. vegetable rice cake) is an Indonesian traditional rice dish made of pieces of lontong served in coconut milk soup with shredded chayote, green bean, unripe jackfruit, tempeh, tofu, hard-boiled egg, sambal and krupuk.[1]

Lontong sayur is related and quite similar to ketupat sayur and is a favourite breakfast menu next to bubur ayam and nasi uduk.[2] The dish is found in Betawi,[3] and Minangkabau cuisine.[4]

See also[edit]

References[edit]

  1. ^ Nyonya Rumah, Julie (2015-09-28). 180 Recipes Complete Menus of Indonesian Kitchens (in Indonesian). Gramedia Pustaka Utama. ISBN 9786020321103.
  2. ^ Yupa (2023-11-16). "Lontong Sayur, Another Rice Dishes for Breakfast in Jakarta". Jakarta Walking Tour. Retrieved 2024-05-27.
  3. ^ Lyliana, Lea (2021-06-22). "Resep Lontong Sayur Betawi, Hidangan Berkuah Santan untuk Sarapan". KOMPAS.com (in Indonesian). Retrieved 2024-05-27.
  4. ^ "Lontong Sayur Padang, Beda Dengan Lontong Lainnya". Sari Bundo Masakan Padang. 2015-05-06. Retrieved 2024-05-27.
source: https://en.wikipedia.org/wiki/Lontong_sayur

One thought on “Cannabaceae”

  1. Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
    View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction

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