Serves 4 people
250 g turnip (meng kuang) peeled and cut into 5 cm strips
400 g chinese round cabbage (cut into bite size chunks)
100 g long beans (cut diagonally into 5 cm lengths)
2 daun salam (bay leaves)
4 clove garlic
4 shallots
1½ stalk lemongrass (sliced)
½ slice galangal
150 g ikan bilis (soaked for 5 minutes)
80 g carrot (peeled and sliced)
1 tbsp ground coriander
½ tbsp fish curry powder
500 ml coconut milk
2 tbsp sambal chili oil
3 pcs tau kwa (halved into triangles and deep-fried)
3 instant lontong (rice cakes) (boiled and cubed)
6 hard-boiled eggs (halved)
60 g serunding (fried grated coconut)
500 ml water
oil for cooking
palm sugar (to taste)
salt (to taste)
sambal chili (to taste - for topping)

Recipe Courtesy of
Asian Food Network

Lontong

Lontong consisted of compressed steamed rice cakes soaked in rich coconut vegetable curry stew. Lontong is a dish that can be commonly found at cafes, hawker centres and restaurants in Indonesia, Malaysia, and Singapore. It’s a hearty meal for any hungry diner who loves a tasty curry and vegetables.

Difficulty: Easy

Preparation: 10 min
Cook: 30 min
Clean up: 15 min

Steps: 2 steps
23 Ingredients

Difficulty: Easy
Steps: 2 steps
23 Ingredients

Preparation: 10 min
Cook: 30 min
Clean up: 15 min

Instructions

Blend and fry spice paste
- Blend garlic, onion, lemongrass, galangal and ikan bilis for the lontong paste into a smooth mixture. Add a little oil if the mixture is too dry
- In a deep pot, heat up 2½ tbsp oil and fry the lontong paste over medium heat for about 15 minutes, or until fragrant
- Add 1 tbsp ground coriander and ½ tbsp fish curry powder and bay leaves. Fry for another minute before pouring in the water and 2 tbsp sambal chili oil. Mix well and bring to boil

Fry vegetable and simmer coconut gravy
- Add the vegetables and cook until softened. Reduce the cooking time if you prefer your vegetables to have a firm bite
- Season with sugar, salt and ikan bilis powder to taste. Add the coconut milk, stirring it in as you pour so it combines evenly. The mixture should thicken
- Turn off the heat when the mixture boils and add in the fried tau kwa

Plate and Serve!

Pour the gravy over the rice cakes and eggs before topping with serunding and sambal. Serve hot.

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Name: Lontong
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 250 g turnip (meng kuang) peeled and cut into 5 cm strips; 400 g chinese round cabbage (cut into bite size chunks); 100 g long beans (cut diagonally into 5 cm lengths); 2 daun salam (bay leaves); 4 clove garlic; 4 shallots; 1½ stalk lemongrass (sliced); ½ slice galangal; 150 g ikan bilis (soaked for 5 minutes); 80 g carrot (peeled and sliced); 1 tbsp ground coriander; ½ tbsp fish curry powder; 500 ml coconut milk; 2 tbsp sambal chili oil; 3 pcs tau kwa (halved into triangles and deep-fried); 3 instant lontong (rice cakes) (boiled and cubed); 6 hard-boiled eggs (halved); 60 g serunding (fried grated coconut); 500 ml water; oil for cooking; palm sugar (to taste); salt (to taste); sambal chili (to taste - for topping)