This recipe is best with
Recipe Ingredient
- Spice Paste
- 30g dried chillies (soaked to soften)
- 130g shallots (roughly cut)
- 50g garlic
- 15g candlenuts (2-3 nos)
- 40g lemongrass (2 stalks)
- 25g fresh turmeric
- 15g galangal
- 50g dried shrimps
- 40g shrimp paste (belacan)
- 50g cooking oil
- Other Ingredients
- 30g cooking Oil (for frying paste)
- 500g nasi himpit (store bought)
- 100g tempeh (cut and pre-fried)
- 180g white cabbage (cut into large chunks)
- 300g long beans (cut into 4cm long)
- 300g yam bean (cut into 4cm sticks)
- 100g carrrot (cut into 4cm sticks)
- 20g glass noodles (soak to soften)
- 20g dried beancurd (soak to soften)
- 500g Anchor UHT Extra Yield Cooking Cream
- 500g water
- 60g lemongrass stalks (2 stalks)
- salt & sugar to taste
Instructions
- Using a food processor, blend all ingredients until it forms fine paste, set aside
- In a pot, heat oil & add prepared spiced paste, fry until aromatic
- Using medium heat add in the cream, water & lemongrass, cook until simmer stage only
- Add all remaining vegetables & cook until tender
- Add in dried bean curd, glass noodle, & tempeh
- Season with salt & sugar to taste
- Place the pre-cut nasi himpit & pour in the prepared hot gravy. Enjoy!
Prepare Spice Paste
Prepare Lontong Gravy
To Assemble
