Thursday, February 9, 2012


Actually, Lontong is quite same with ketupat or compressed rice cake but the difference is  the way we eat. Lontong have a special yellowish creamy soup. This section will show you the creamy soup for Lontong.

  1. Cocunut Milk of one coconut (or use 1 to 1.5 packet coconut cream)
  2. 1 and half cup Udang grago (or dried shrimps) (to be omitted if cooking a vegetarian dish)
  3. 10 cloves Garlic
  4. 10 shallots
  5. 1 large root of Blue ginger (lengkuas) -(crushed)
  6. 4-5 stalks of Lemon Grass (crushed)
  7. Chillie Oil (from sambal tumis)
  8. 10 pieces Lime Leaves (Optional)
  9. 5-6 Long beans (cut into about 2.5cm lengths)
  10. 2 Brinjals (cut bite-size)
  11. One quarter Cabage (cut bite-sixe)
  12. 2 to 3 Fried Tahu squares (fried in oil and cut diagonally into two)
  13. 2 to 3 Tempeh (Fermented Soya Bean Cake cut in two )
  14. Glass noodles (optional)
  15. Vegetable Cooking Oil & Salt to taste

How to prepare:
  • Blend in an electric blender items 2,3,4 in a thick paste.
  • Fry the paste in some oil till fragrant.
  • Add coconut milk diluted in some water (consistency and thickness of milk depends on preference); add in the lime leaves (optional), blue ginger and lemon grass.
  • Bring to a slow boil and add in the vegetables, and cook till vegetables are tender. Add in the glass noodles if this is used.
  • Add in the tempeh and the fried tahu pieces.
  • (Optional) Add some chillie oil to give some colour to the gravy. This may be left out if a mild gravy is preferred as the chillie oil may make the gravy too chillie hot for some people to take.
  • Serve hot in a large bowl as gravy for lontong (rice cakes- cut into rounds or squares). The sayur lodeh is laddled out into individual bowls or deep plates where the lontong pieces (rice cakes) are already arranged as a complete one-dish meal.