250 g turnip (meng kuang) peeled and cut into 5 cm strips
400 g chinese round cabbage (cut into bite size chunks)
100 g long beans (cut diagonally into 5 cm lengths)
2 daun salam (bay leaves)
4 clove garlic
1½ stalk lemongrass (sliced)
½ slice galangal
150 g ikan bilis (soaked for 5 minutes)
80 g carrot (peeled and sliced)
1 tbsp ground coriander
½ tbsp fish curry powder
500 ml coconut milk
2 tbsp sambal chili oil
3 pcs tau kwa (halved into triangles and deep-fried)
3 instant lontong (rice cakes) (boiled and cubed)
6 hard-boiled eggs (halved)
60 g serunding (fried grated coconut)
500 ml water
oil for cooking
palm sugar (to taste)
salt (to taste)
sambal chili (to taste - for topping)
Are you a veggie lover who enjoys having a toothsome bowl of curry on a rainy day? If the answer is yes, then you NEED to try Lontong!
What makes Lontong even more unique is its interesting aroma. The light but savory tang comes from instant rice cakes that were wrapped and steamed in banana leaves. The distinct taste also comes from the bay leaves and fried grated coconut.
Feeling hungry yet? Why not try making it at home?
Some might prefer getting takeout just because it's more convenient than cooking at home. But there are countless benefits of cooking at home.
Firstly, you are in full control of the ingredients. If you are not a fan of spicy foods, you could cut down on the chili padi (bird’s eye chilis). Similarly, you could also add more coconut flakes if you want a stronger coconut taste. For a healthier dish, you could also use low-fat coconut milk and coconut oil instead.
Also, cooking acts as a stress reliever for some people. Nothing is more satisfying than wolfing down a hearty dish you made on your own! It gives you a sense of accomplishment and helps you become more confident.
Ready to start cooking Lontong? With just two simple steps, blending and fry spice paste before adding the vegetables and coconut gravy. Yes, it is that easy to recreate Lontong at home!
Unfortunately, Lontong is not vegetarian as you would need to use ikan bilis if you are following the recipe below. However, you could make the dish vegetarian by omitting the ikan bilis, using vegetable oil, and adding meat-free ingredients like mushrooms and corn to give the dish more flavor.
Lontong is essentially a curry. Thus, it can be spicy, but if you prefer milder spicy flavors, you can reduce the amount of chili padi in the dish.
There are several ways to do this. One way is to reduce the amount of rice cakes and replace them with vegetables so that you reduce your carbohydrate intake. You could also opt for low-fat coconut milk over regular coconut milk and vegetable oil over butter or duck oil.
Yes, you will be able to find them if you want to save time, although rare. Bear in mind that the secret to a good curry dish is in the paste.
However, if you are someone who prefers customising the flavor of the dish, you might want to make your own paste from scratch.
As the recipe uses coconut milk (which goes bad after a week or so), you might want to finish any remaining lontong within 2-3 days.
The rice cakes could also make the gravy cloudy and slimy. Separate them if you wish to store the dish for another meal the following day. Alternatively, you could cook a fresh batch of rice cakes to enjoy with the gravy.
Feel free to omit certain vegetables if they are not to your liking: the best aspect about cooking Lontong is that it works with a variety of vegetables. If you’re not a fan of carrots, feel free to leave them out
Pour the gravy over the rice cakes and eggs before topping with serunding and sambal. Serve hot.