Lontong Lebaran

A. Materials Required To Make Lontong Namely:

1. = selongsongan banana leaves to taste
2. stick sufficiently clean =
3. enough clean water =
4. rice = 0.5 kg / 500 grams

B. Cooking Guide Lontong The Gradual is:

1. Form of banana leaf into a long oval shape with a diameter of approximately 4 cm and the leaves are smooth to the outside.
2. Pin selongsongan one end with a piece of banana leaf to stick, locked. Other end to enter aronan rice.
3. Rinse rice with water.
4. Enter the rice into a pan of clean water until the water surface over a segment of the finger from the surface of rice.
5. Cook the rice over medium heat about 10 to 15 minutes until a aron / aronan and lift.
6. Enter aronan rice was 3 or 4 tablespoons into a banana leaf which was formed earlier, and then pinned open end with a clean piece of stick.
7. Fill a saucepan of water to as many as half the length of the pan and boil the water.
8. Enter lontong longsongan completed aronan into a long pan vertically and cook for about 1.5 to 2 hours. Lontong during cooking should be kept under water, add if not during cooking.
9. Once cooked up and put in a dry place, wait until cool.
10. When served, open lontongnya then cut into pieces 2 cm thick. Combine with vegetables or seasonings to taste you.

Additional lontong:
- Lontong hold for two days if stored properly or put into the refrigerator.
- Lontong not have to use a roll of banana leaves. Could use a heat resistant plastic dilubang holes.