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