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
- Combine grated coconut with warm water. Squeeze out coconut milk.
- Heat 6 tbsp oil in wok till hot. Stir-fry ground dried chilies, dried shrimp, turmeric and candlenuts till fragrant.
- Pour in coconut milk and bring to boil over moderate heat.
- Add yam beans, long beans, cabbage, lemon grass and galangal.
- Cook till vegetables are softened. Stir in deep-fried bean curd cake and salt.
- 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.
- 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.
Do you like this recipe?