Ingredients

  • Serves 4 people
  • 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

  • 4 shallots

  • 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)

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Recipe Courtesy of
Asian Food Network

Lontong

Lontong consisted of compressed steamed rice soaked in rich coconut vegetable curry stew. Lontong is a dish that can be commonly found in Indonesia, Malaysia, and Singapore. 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!
  • Easy
  • 10 min
  • 30 min
  • 15 min
  • 2 steps
  • 23 Ingredients
  • Easy
  • 2 steps
  • 23 Ingredients
  • 10 min
  • 30 min
  • 15 min

Instructions

  1. Blend and fry spice paste

    • Blend garlic, onion, lemongrass, galangal and ikan bilis for the lontong paste into a smooth mixture. Add little oil if mixture is too dry.
    • In a deep pot, heat up 2½ tbsp oil and fry the lontong paste overmedium heat for about 15 minutes, or until fragrant.
    • Add 1 tbsp ground coriander and ½ tbsp fish curry powder and bay leaves.  Fry for another minute before pouring in the water and 2 tbsp sambal chili oil.  Mix well and bring to boil.


  2. Fry vegetable and simmer coconut gravy

    • Add the vegetables and cook until softened.  Reduce the cooking time if you prefer your vegetables to have a firm bite.
    • Season with sugar, salt and ikan bilis powder to taste.  Add the coconut milk, stirring it in as youpour so it combines evenly.  The mixture should thicken.
    • Turn off the heat when the mixture boils and add in the fried tau kwa.


Plate and Serve!

Pour the gravy over the rice cakes and eggs before topping with serunding and sambal.  Serve hot.

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Ingredients
  • Serves 4 people
  • 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

  • 4 shallots

  • 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)

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