• Prep Time 50 minutes
  • Cook Time 40 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

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


    Prepare Spice Paste
  1. Using a food processor, blend all ingredients until it forms fine paste, set aside
  2. Prepare Lontong Gravy
  3. In a pot, heat oil & add prepared spiced paste, fry until aromatic
  4. Using medium heat add in the cream, water & lemongrass, cook until simmer stage only
  5. Add all remaining vegetables & cook until tender
  6. Add in dried bean curd, glass noodle, & tempeh
  7. Season with salt & sugar to taste
  8. To Assemble
  9. Place the pre-cut nasi himpit & pour in the prepared hot gravy. Enjoy!

You may also like

Leave a Reply

Your email address will not be published.