Ingredients

  • Serves 2-4 people
  • 300 g bean sprouts

  • 50 g peeled shrimp, roughly chopped

  • 50 g leeks, thinly sliced

  • 50 g celery leaves, thinly sliced

  • 3 pcs lontong

  • 3 pcs fried tofu

  • 20 g fried shallots

  • For the broth:

    50 g shallots

  • 30 g garlic

  • 3 g nutmeg powder

  • 17 g salt

  • 7 g soy sauce

  • 20 g sweet soy sauce

  • 50 ml cooking oil

  • For the clam skewers:

    150 g green clam meat

  • 20 g garlic

  • 15 g shallots

  • 80 g big red chili

  • 10 g turmeric

  • 15 g ginger

  • 2 bay leaves

  • 2 lime leaves, thinly sliced

  • 7 g salt

  • 8 g sugar

  • 15 g brown sugar

  • 5 g chicken powder

  • 15 g sweet soy sauce

  • 150 ml water

  • 10 bamboo skewers

  • 50 ml cooking oil

  • For the lentho:

    100 g soy beans

  • 500 g grated cassava

  • 100 g grated coconut

  • 4 lime leaves, thinly sliced

  • 30 g shallots, puréed

  • 7 g salt

  • 5 g chicken powder

  • 8 g sugar

  • 1 L cooking oil

  • For the sambal petis:

    100 g shrimp petis

  • 20 g garlic

  • 20 g red cayenne pepper

  • 16 g sugar

  • 300 ml water

  • 50 ml cooking oil

Lontong Balap
Recipe Courtesy of
Darmawan

Lontong Balap

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One of Surabaya’s most popular must-try culinary delights, Lontong Balap is an Indonesian street food made from chewy rice cakes, fresh bean sprouts, fried tofu, spicy sambal petis (made from shrimp paste), and lentho, a crispy bean-based fritter only found in East Java. Fresh with a rush of umami at every bite, this wholesome dish is topped off with a stick of clam satay. Indulge in a scrumptious bowl of Lontong Balap for a delicious dinner treat.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 4 steps
  • 48 Ingredients
  • Medium
  • 4 steps
  • 48 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Make the Lentho

    • Boil the soybeans for 30 min or until they are cooked, then wash and set aside to cool.

    • In a mixing bowl, add the boiled soybeans, grated cassava, grated coconut, lime leaves,  pureed shallots, pureed garlic, salt, chicken powder and sugar. Mash into a rough paste.

    • Portion out the paste into 50 g sections. Using your hands, roll each lump of paste into a ball. Gently flatten each ball to get a flat round disk. 

    • Heat the oil on medium heat. Fry the round disks for about 15 - 20 mins or until golden brown. Remove from heat and set aside to cool.

    Make the Lentho


  2. Make the Sambal Petis

    • Purée the garlic and cayenne pepper. 

    • Sauté the blended ingredients in a pan until fragrant and light brown. Add the shrimp paste mix well.

    • Add water, salt and sugar. Stir and cook until the sauce has thickened, then remove from heat and set aside to cool.

    Make the Sambal Petis


  3. Make the clam skewers

    • In a food processor or blender, purée the garlic, shallots, big red chili, turmeric and ginger. 

    • In a pan, add the blended ingredients, bay leaves and lime leaves. Sauté on medium heat until fragrant.

    • After the paste is fragrant, add the green clam meat, salt, sugar, brown sugar, chicken powder, sweet soy sauce and water. 

    • Cook until the water dries up, then remove and set aside to cool.

    • Using the bamboo skewers, skewer about 5 - 6 pcs of clam meat per skewer. Repeat until all the clam has been skewered.

    • Rub the remaining spice paste onto the clams, and grill the clam skewers until they are slightly browned. Set aside to cool.



  4. Make the broth

    • In a food processor, add the shallots and garlic, blend into a fine paste.

    • Sauté the blended paste in a pot until fragrant then add the chopped shrimp. Cook until the shrimp turns red.

    • To the pot add water, powdered nutmeg, chicken powder, salt, soy sauce and sweet soy sauce, and bring to a boil. 

    • When the broth boils, turn off the heat, then add the leeks, celery and bean sprouts.

     Make the broth


Plate and Serve!

  • In your serving bowl, add pieces of lontong, fried tofu and lentho.

  • Then pour the broth into the bowl, add the cooked vegetables from the broth.

  • Sprinkle with fried shallots.

  • Serve with the clam skewers on the side and the Sambal Petis for dipping.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 300 g bean sprouts

    • 50 g peeled shrimp, roughly chopped

    • 50 g leeks, thinly sliced

    • 50 g celery leaves, thinly sliced

    • 3 pcs lontong

    • 3 pcs fried tofu

    • 20 g fried shallots

    • For the broth:

      50 g shallots

    • 30 g garlic

    • 3 g nutmeg powder

    • 17 g salt

    • 7 g soy sauce

    • 20 g sweet soy sauce

    • 50 ml cooking oil

    • For the clam skewers:

      150 g green clam meat

    • 20 g garlic

    • 15 g shallots

    • 80 g big red chili

    • 10 g turmeric

    • 15 g ginger

    • 2 bay leaves

    • 2 lime leaves, thinly sliced

    • 7 g salt

    • 8 g sugar

    • 15 g brown sugar

    • 5 g chicken powder

    • 15 g sweet soy sauce

    • 150 ml water

    • 10 bamboo skewers

    • 50 ml cooking oil

    • For the lentho:

      100 g soy beans

    • 500 g grated cassava

    • 100 g grated coconut

    • 4 lime leaves, thinly sliced

    • 30 g shallots, puréed

    • 7 g salt

    • 5 g chicken powder

    • 8 g sugar

    • 1 L cooking oil

    • For the sambal petis:

      100 g shrimp petis

    • 20 g garlic

    • 20 g red cayenne pepper

    • 16 g sugar

    • 300 ml water

    • 50 ml cooking oil

    Nutrition
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