Lontong jakarta

which develops in the Javanese society, made of rice wrapped in banana leaves and steamed over boiling water for several hours and if the water is running low it is poured out again so several times over. Lontong is generally served with satay, rujak, or goat curry. The way of the famous lontong variant is ketupat. Ketupat (included in processed rice) made from rice is included in woven young coconut leaves (janur) which is often found around the feast of Eid al-Fitr. Based on the Javanese tradition, five days since Idul Fitri is a feast of rhinoceros, this diamond couple is a lepet

yang berkembang di masyarakat Jawa, terbuat dari beras yang dibungkus dalam daun pisang dan dikukus di atas air mendidih selama beberapa jam dan jika air hampir habis dituangkan air lagi demikian berulang sampai beberapa kali. Lontong umumnya disajikan dengan sate, rujak, atau gulai kambing. Cara varian lontong yang terkenal adalah ketupat. Ketupat (termasuk dalam olahan beras) terbuat dari beras dimasukkan dalam anyaman daun kelapa muda (janur) yang sering ditemukan sekitar hari raya Idul Fitri. Berdasarkan tradisi Jawa, lima hari sejak hari raya Idul Fitri merupakan hari raya ketupat, pasangan ketupat ini adalah lepet