1st speaker (slide 1-4) (Slide 2) Assalamualikum and a very good morning to all of you.

Today our group would like to present a rare recipe from Pulau Bawean Indonesia. The island is located at the Java Sea and approximately 80 stones in the north Surabaya, Indonesia. As we all know, Malaysian eats Ketupat for Hari Raya and other events as well. However in Indonesia Lontong Daun Pisang is a main menu for their festive seasons. It is a bit different from nasi impit or known as pressed rice and ketupat, but the Indonesians do eat Lontong with rendang. rojak, soto, gravies and lodeh. Because of the manufacturing process is simple, lontong are found in food stores in many parts of Indonesia and restaurants in Malaysia as well. (slide 3) First, we must use leaves from the banana plant called 'sematu' or 'batu' or 'nipah'. Using leaves from this banana, will impart a deep green color to the rice and a wonderful fragrance. Leaves from other banana can be used but the color will be lacked, and the aroma will be less fragrance. Try to get leaves from an organic farm as fungicides are used extensively in banana cultivation especially if they are using tissue-cultured clones. (slide 4) The 'sematu' fruit is mottled, untidy and is 3-sided and angled. The 'sematu' banana plant is tall, it reaches to 20 feet high. Farmer usually grow the plant to provide shade for the chickens in the fields. The fruit tastes better when fried or cooked and is seldom eaten raw. The 'sematu' leaf gives a rich green color to the cooked rice which should be glutinous-like after cooking and no longer seperates into individual grains.

2nd speaker (slide 5-8) (slide 5) We need to use 2 or 3 layers of the leaves and a narrow cylinder as a mold and roll the leaves. Make sure the overlap errs on the generous side so that the expanding rice will not cause the ends of the leaves to open up. Remove the mold. Close one end of the rolled leaves with tooth picks or if you intend to keep the lontong for a few days, stitch it up. This is to prevent the rice during storage, from going moldy by exposure to air. (slide 6) Fill the rolled leaves to 30% to 40% of its length with rice. You may have to try out one cylinder first as different rice have different expansion rates. You want the rice to expand and get 'compressed' within the rolled leaves. Secure the other end.

Put the rolls into a stainless steel pot and boil for 3 to 4 hours. Do not use an aluminum pot as the greenish color will be faint due to some reaction with the leached aluminum. Take out the lontong and let drain. After it has cooled, serve. Kept in a cool dry place, it can keep for 3 days. Kept in the refrigerator it can keep for up to 10 days. (slide 7) We can serve with curries, with rendang, or with Chinese stews, for example those with chicken or goat pieces stewed with black soya sauce, mushrooms, garlic and herbs. Another interesting dish is lontong with grated coconut and gula melaka or palm sugar. (slide 8) Now lets watch the video on how to make lontong daun pisang or known as banana leaf lontong and hopefully you can produce a good one at home later. Thank you!