Ketupat, serving rice in a traditional, organic and healthy way

in ecotrain •  6 months ago  (edited)

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A healthy lifestyle is a smart choice to keep your body fit. Eating food in traditional way is not an outdated thing. In fact, it can be a character that needs to be maintained. One of them is consuming cooked rice and served in the form of "Ketupat". Ketupat also known as Kupat. The Ketupat form usually as a Diamond, green diamond.

Ketupat is a special food at our place, rice is cooked by wrapping it with young coconut leaves which we call "janur". We usually encounter ketupat as a special dish on foods such as Soto "chicken soup", satay, pecel, and even at festivals and large events we can easily find food in the form of Ketupat.

There are many philosophy about Ketupat. Complex and overlapping matting of the skin reflects the journey of life which is often interspersed with difficulties and problems, and it is natural that we often make mistakes. While the meaning of woven rope that does not break, illustrates the importance of hospitality.

In Javanese, kupat is short for "Ngaku Lepat" meaning To admit "Lepat" means to admit mistakes, to Be "Papat" means four actions. Which consists of Eid (over), Luberan (overflow / overflow), Laburan (Labur / lime).
https://www.tagar.id/filosofi-ketupat-bagi-orang-jawa

How to make our Ketupat

  1. Prepare the coconut palm, leaves are very young, yellowish white. Roll the palm up to three times the roll in your hand with the base of the palm facing upward.

  2. Take another mush, also roll your hands three times. But this time the base position of the palm facing down.

  3. Make two Janur rolls but cross with each other. But the leaf must remain in a rolled up position.

  4. Take one end of the leaf and turn to the back of the leaf structure.

  5. Insert the edge of the leaf that has been rotated back earlier, into the palm that is in the middle position. How to enter the leaf like weaving.

  6. Continue the webbing to the bottom. Do the same thing at the other end of the leaf.

  7. The base of the leaf which is located on the side, can be directly woven upwards. Do this on both the roots of the fungus to meet at the top of the ketupat
    (source : https://www.liputan6.com/ramadan/read/2269233/ingin-membuat-sendiri-ketupat-lebaran-begini-caranya)

You can follow this picture, step by step to make Ketupat. I take from this link
source : http://www.abwaba.com/cara-membuat-ketupat.html
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Other way, source : http://www.abwaba.com/cara-membuat-ketupat.html
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Filling and cooking Ketupat

source : https://food.detik.com/info-kuliner/d-4575424/5-tips-bikin-ketupat-yang-empuk-lembut-dan-tahan-lama

Do not put too much rice as a Ketupat. Fill the rhombus with rice up to 2/3 of the skin. Next stack the ketupat in a tall and large pan.

Pour hot water until all the water soaks the ketupat, then cook for 2-3 hours until the ketupat is solid. If the water is reduced, add enough hot water. In addition to the usual boiling techniques, you can make rhombus super fast with a pressure cooker. This method allows the ketupat to mature in just 30 minutes.

Flush the diamond with cold water

There are easy tricks to keep the ketupat from getting stale and runny. After the rhombus is perfectly cooked, immediately remove and flush cold water. This process cleans the mucus from the fungus attached to the rhombus that has matured. At the same time remove impurities from the remaining boiled water in the ketupat.

Drain the ketupat

Another important key when making ketupat is draining them until they are completely dry. Therefore, it is important to put the ketupat on a slit-like container that can drain the remains of boiled water. This method allows the ketupat to be more durable and long lasting.

Hang the Ketupat

The best method for storing Ketupat is to hang them. Hang the ketupat in a windy, open place. This method can also make the remnants of water from the boiled ketupat quickly disappear.

Lets enjoy rice in a Ketupat way :)

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thankyou

thank you

love this

Posted using Partiko Android

thank you :)

Fascinating!! We have similar ideas for sticky rice here in Thailand, but I've never seen this. My father is Indonesian born and raised and (if he were still alive) would have enjoyed this post very much. The old ways are still often the best ways.

Really enjoyed this post.


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