Lontong is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice, soaked in rich coconut vegetable curry stew. You will definitely like this sumptuous meal!
Lontong
Ingredients:
These ingredients are meant for a big pot. For medium pot, reduce the portions by 1/2.
1. 1 medium size Cabbage
2. 2-3 Carrots
3. 300g of Long beans.
4. 1 medium sized Mengkuang fruit. (Jicama)
5. Tau Kwa (Extra Firm Tofu)
6. Some Eggs
7. 700ml of Coconut Cream.
8. 1 medium sized bowl / 10tbs Sambal
9. Lontong Rice
10. Salt
11. Sugar.
12. 150g of Tang Hoon, or Cellophane Noodles.
Instructions:
1. Place the Longtong rice into a pot filled with about 3/4 amounts of water. Boil the pot for around 90mins, semi-covering it.
2. After that, strain and cool the rice.
3. Hard Boil the eggs.
4.
Then cool the eggs in a container of cool water for easy shell peeling later on.
Then peel the egg shells and set the eggs aside.
5. Wash and cut all the fruit and vegetables. Set them aside.
6. Heat up a wok with about 2-3 ladles amount of cooking oil.
Tip: You can check if the oil is ready if you sink chopsticks into the oil and see bubbles forming around it.
7. Cut the Tau Kwa into triangles, and be sure to pad them dry before adding into the oil.
8.
Fry until they turn golden brown and set aside.
9. Next, use the cooking pot. Heat up 3tbs of oil in the pot. Add in the Sambal.
10. Stir fry the sambal for a few mins before adding in the
Mengkuang fruit (Jicama).
11. Now add in 1/2 pot amount of water, and let it boil.
12. When the pot is boiling, add in the coconut cream and stir well. Then add in the rest of the vegetables and let it boil in medium fire for another 15mins. Be sure to stir the pot a few times during the duration for the coconut cream to dissolve well and the vegetables to soften.
13. While the pot is cooking the vegetables, you may take your time to cut up the lontong rice into bite sized cubes for serving.
14. After which, season with salt and sugar to taste. You may also add the Tang Hoon (Cellophane noodles) at this point as they cook very fast.
15. When serving, simply scoop the vegetables and curry into a serving bowl of lontong rice cubes. It is done!