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Lontong
Asianfood-recipes : various delicious Asian cuisines around Asean region.
400g grated coconut
200ml warm water
30g dried chillies (ground finely)
40g dried shrimp ( ground finely)
10g turmeric (ground finely)
2 candlenuts (ground finely)
200g yam beans (bangkuang), cut into strips
50g long beans (cut into 5cm lengths)
50g cabbage (cut into pieces)
20g lemon grass (curshed)
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 tablespoons grated coconut (stir-fried in dry pan till golden)
salt to taste
Method :
Combine grated coconut with warm water. Squeeze out coconut milk.
Heat 6 tablespoons oil in wok till hot. Stir-fry ground dried chillies, 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 chilli paste for those who like it hot.
Making 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 1 hour. Leave it to cool completely before cutting it into pieces.
