4. Lontong
Image & Recipe credit : kuali
Ingredients
- 1 L Coconut milk
- 1 L Warm water
- 150 g Red onions
- 30 g Ginger
- 50 g Garlic
- 80 g Fresh Turmeric
- 30 g Dried chilli (soaked, boiled and blended)
- 40 g Dried shrimp (grounded finely)
- 2 Candlenuts (buah keras, grounded finely)
- 150 g Long beans (cut into 5cm in length)
- 150 g Cabbage (cut into pieces)
- 100 g Fuchuk (beancd skin)
- 150 g Lobak merah (cut into chunks)
- 2 stk Lemongrass (crushed)
- 40 g Galangal (crushed) (crushed)
- 4 Beancurd (cut into 4 pieces, deep-fried till golden)
- 2 pcs Tempeh (cut into cube and deep-fried)
- 800 g 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
Instructions
- 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.