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How to cook Lontong

In Singapore, Lontong is a dish itself - where the rice roll is cut up into bite-sized pieces and served in a coconut vegetable stew; similar to Sayur Lodeh, and topped with sambal and toasted coconut - photo below (kerisik).  However, Lontong is actualy the term most familiar internationally referring the Rice Roll only. There are ready-made lontong available in Singapore which cost about $1.60-$2.00 at supermarkets.


Recipe for Lontong
Sayou Lodeh for Lontong Ingredients :
  • 400g grated coconut
  • 200ml warm water
  • 30g dried chilies (ground finely)
  • 40g dried shrimp (ground finely)
  • 10g turmeric (ground finely)
  • 2 candlenuts (buah keras - ground finely)
  • 200g yam beans (bang kuang - cut into strips)
  • 50g long beans (cut into 5cm lengths)
  • 50g cabbage (cut into pieces)
  • 20g lemon grass (crushed)
  • 40g galangal (crushed)
  • 200g bean curd cake (cut into 4 pieces, deep fried till golden)
  • 800g compressed rice cakes (cut into pieces)
  • 2 hard-boiled eggs (shelled, halved)
  • 4 tbsp grated coconut (stir-fried in dry pan till golden)
  • salt to taste
Method :
  1. Combine grated coconut with warm water. Squeeze out coconut milk. 
  2. Heat 6 tbsp oil in wok till hot. Stir-fry ground dried chilies, dried shrimp, turmeric and candlenuts till fragrant. 
  3. Pour in coconut milk and bring to boil over moderate heat.
  4.  Add yam beans, long beans, cabbage, lemon grass and galangal. 
  5. Cook till vegetables are softened. Stir in deep-fried bean curd cake and salt. 
  6. Arrange compressed rice cakes on serving dish. Add vegetable curry then sprinkle with grated coconut. Top with halved eggs. Serve with chili pate for those who like it hot.
How to make Lontong or  compressed rice cakes :
  • Rinse broken rice and soak overnight in water. 
  • 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.
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7 comments:

Anonymous said...

Thanks for the receipe, may I know the ingredients given is for how many people? Any chilli paste receipe?

Cheifcook said...

for 4-5 pax. put it this way, every 1kg of main starch or 1kg main course dishes would serve up to 10 pax. As in chilli paste, im sure you are refering to "sambal tumis".

phyllis said...

Dear Chiefcook,

How do I keep the rice in the metal tin during boiling. Please advice.

Ryan D said...

phyllis - you should line up the metal tin upwards, verticaly. Do not forget to seal the top part. The easiest way is to use tooth-pick.

Ryan D said...

i have updated 3 videos, steps of making lontong. hope u guys like it.

Margaret Fields said...

I would be pleased if all WebPages provided such articles.
cookingrecipetips

Parker Smith said...

I want to make sure that it is very important to see whether or not his is something that is going to improve in many way.

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