Lontong is a dish made with compressed rice cake and cooked in banana leaf. Try this recipe for Lontong Sayur Lodeh where the rice cakes are cooked with vegetables in a coconut milk-based soup.
- 1 litre coconut milk
- 1 litre warm water
- 150g red onions*
- 30g ginger*
- 50g garlic*
- 80g fresh turmeric*
- 30g dried chilli (soaked, boiled and blended)*
- 40g dried shrimp (grounded finely)
- 2 candlenuts (buah keras, grounded finely)
- 150g long beans (cut into 5cm in length)
- 150g cabbage (cut into pieces)
- 100g fuchuk (beancurd skin)
- 150g lobak merah (cut into chunks)
- 2 stk lemongrass (crushed)
- 40g galangal (crushed)
- 4 beancurd (cut into 4 pieces, deep-fried till golden)
- 2 pcs tempeh (cut into cube and deep-fried)
- 800g compressed rice cakes (cut into cubes)
- 5 hard-boiled eggs (shelled, halved)
- 4 tbsp grated coconut (stir-fried in dry pan till golden with a bit of palm sugar)
- salt and sugar to taste
- Combine coconut milk with warm water.
- Blend the * ingredients and mix together with dried chilli paste.
- Heat 6 tbsp oil in wok till hot. Stir-fry the paste mix, dried shrimp, turmeric and candlenuts till fragrant.
- Pour in coconut milk and bring to boil over moderate heat.
- Add long beans, cabbage, lemongrass and galangal. Cook till vegetables are softened.
- Stir then add deep-fried beancurd and tempeh.
- Season with salt and sugar.
- Arrange steamed rice cakes on serving dish. Add coconut gravy then sprinkle with grated coconut. Top with halved eggs.
- Steamed rice cake
- Wash and soak the rice in water for overnight.
- Drain the following day.
- Line a metal tin with banana leaf or cloth then pour in the rice.
- Place the metal tin in a pot of boiling water and boil for 60 minutes.
- Leave it to cool completely before cutting it into pieces.