Gudangan rice

Gudangan rice or Sego Warehouse in Javanese terms, is white rice with vegetables gudangan. Gudangan stew made ​​of various vegetables such as leaf bentis, Bayung leaves, cassava leaves and sprouts. Gudangan flavored or made ​​from grated coconut sambal and chili or commonly known by the name of the ointment. Sego warehouse are sold in traditional markets in the Solo area with a typical pack of teak leaves. Usually added as a side dish of fried tempeh and its Kremesan. Especially for the recipe below gudangan Rice, vegetables used are papaya and cassava leaves. For cassava leaves, so fast and soft green color does not fade, you can add baking powder / baking soda into the stew.

Materials I:
White rice, 400 grams
Papaya leaves young / half old, 300 grams
Cassava leaves, 50 grams
Karak / crackers pulleys, to taste

Materials II (Coconut Seasoning):
Grated young coconut, 300 g
Garlic cloves 7
Powder, 2 cm
Kaffir lime leaves, 4 pieces
Granulated sugar, 1 teaspoon
Salt, to taste

Sauce ingredients:
Red peppers, 4 pieces
Cayenne pepper, 3 pieces
Granulated sugar, 1/2 teaspoon
Salt, to taste

complement:
Cucumber, 1 small, diced, 1/2 cm
Chinese banana (lamtoro), 50 grams
Basil, 1/2 bundle

How to make Rice gudangan:
Heat water, boiled papaya leaves and cassava leaves with a little salt. Leaf and cook until soft. Remove and drain, thinly sliced​​. Set aside.
Coconut Seasoning: Blend all ingredients II, except coconut until smooth. Add grated coconut and stir well.
Combine papaya seasoned with coconut and stir well. Set aside.
Sauce: Mix all ingredients, mash until smooth. Set aside.
Put the rice on a serving dish, add a mixture of papaya, chili and a complement.
Serve with crackers Karak or pulleys.