Vegetable Rice Cake

Ingredients:
For Lontong:
500 g of rice, rinsed and drained
banana leaf
toothpick

For the vegetables:
500 g of meat, cut into small pieces
2 pieces of canned young jackfruit, potong2
Long beans, potong2 (I use a small bean)
Rice cake (ready mix)
Coconut milk 2 small boxes (or can be partially substituted milk)

Spices:
Pecan 3 eggs
Red onions 6 eggs
4 cloves of Garlic
Red chillies 2 pieces or more depending on the spiciness (remove seeds)
1 cm turmeric, optional
Half tsp dried shrimp or Paste
salt to taste
sugar to taste
Other spices:
Salam leaves 3 pieces
Laos 3 cm
1 stalk lemon grass


Intruction:
Create Lontong: Roll the banana leaf with cylinder shaped with a diameter of 3 cm. Hook one end with a toothpick. Enter a rice 3/4 high leaf. Close with toothpicks pinning. Arrange in pan and pour the water until completely submerged. Cook for 4-6 hours. During cooking do not let the water dry.

Make Vegetables: Heat oil and saute the garlic finely, lemongrass, bay leaves, and galangal
add shrimp and mix to change color. enter
squash, banana and tomato. Stir well. Pour santan. Mix occasionally until
sauce is not broken and cook until all cooked. Lift.

Cut rice cake in a bowl and pour the vegetables over it.