Lontong is a Southeast Asian dish which is made of compressed rice cake cooked in a cylinder shape, wrapped in banana leaves. It is originated from Indonesia and is commonly found in other Maritime Southeast Asian countries such as Malaysia and Singapore.
It is rolled and boiled in banana leaves, then cut into small pieces as a substitution of steamed rice. This dish is often paired with sauce-based dishes, such as gado-gado or satay. The most common dish of lontong is lontong sayur which is served during Hari Raya as it is not too spicy and appeals to people of all ages.
Besides vegetables, it can also be served with additional condiments such as fried tempe, fried tofu, boiled eggs, dried cuttlefish sambal, serunding (spicy shredded coconut), fried chicken, etc.
- 60 ml of cooking oil
- 10 pieces of compressed rice ketupat
- 2 ½ cups of water
- 2 cups of coconut milk
- 1 teaspoon of salt
- 80 g of shallots
- 30 g of cloves garlic
- 25 g of fresh turmeric root
- 5 g of stalks dried chilli
- 130 g of carrot
- 50 g of long beans
- 100 g of brinjal
- 100 g of tempe “fermented soya bean cake”
- 100 g of cabbage
- 50 g of glass noodles
- Finely blend the shallots, garlic, turmeric roots and dried chilli in an electric blender.
- Heat the oil in the wok under medium heat, then add in the blended spice paste and sauté it until fragrant. Stir the paste continuously for 5 to 8 minutes to bring out the taste of the spices.
- Add in 2 ½ cups of water into the spice paste and bring the gravy to boil.
- Add in carrots, long beans, brinjal, tempe and cabbage into the gravy. Then, add in coconut milk and the glass noodles when the vegetables are tender.
- When the soup starts to boil, stir continuously to prevent the coconut milk from curdling at this stage.
- Season the lontong with a pinch of salt and prepare some compressed rice “ketupat”.
- Place a few pieces of ketupat in a bowl, ladle hot lontong over the rice cakes and top it with serunding and prawn sambal.
- Enjoy the delicious Malay delicacy “Lontong”.
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