- 1 piece lontong (rice cake), sliced (see pantry)
- ¼ cup lettuce for garnish
- 1 piece long bean, cut into 5 cm length, blanched
- ¼ cup cabbage, blanched and shredded
- ¼ cup cucumber, sliced
- ¼ cup beansprout, blanched
- 1 piece potato, steamed or boiled and cubed
- 1 boiled egg
- ¼ cup fried tofu, cubed
- ¼ cup fried tempe, cubed
- 1 tablespoon sambal (see pantry)
- 1 lime cheek
- 1 tablespoon fried shallot
- 1 cup melinjo crackers
- 1 piece prawn cracker
Peanut sauce ingredients
- 1 cup fried peanut
- ½ cup fried shallot
- ½ cup fried garlic
- 4 pieces fried small chilli
- 5 pieces fried large chilli
- 1 tablespoon tamarind pulp
- 1 tablespoon palm sugar syrup
- Salt to taste
- 350 ml second press coconut milk
- Pound fried shallot, fried garlic, fried chilli and fried peanut in a mortar and pestle.
- Once smooth, add in tamarind pulp, palm sugar syrup and salt, continue to mix through.
- Transfer the paste into a pan, add in coconut milk and simmer until thick.
- To assemble the dish, nicely arrange all vegetables, fried tempe, fried tofu, sliced lontong, boiled egg on a plate and drizzle peanut sauce on it, sprinkle fried shallot on top, put lime cheek and sambal on the side.
To make 4 pieces lontong
- 4 pieces square (25 x 30 cm) banana leaves, preferably not too old
- 4 cups rice
- 8 pieces tooth picks
- 1 piece pandan leaf
- Water (room temperature)
- Hot water
- Soak the rice for 1 hour.
- Blanch the banana leaves in water and then turn into tubes with 4 cm diameter, bind one tip with tooth pick.
- Add in the rice one third of the tube and bind another tip with tooth pick.
- In the deep pan, put lontong and cover with water and add pandan leaf.
- Cook on medium heat until it gets solidified and chewy texture.
- You can add in hot water in the middle the cooking if the water is reduced down before the lontong is really cooked.
- 1 cup red bird eye chilli
- 1 cup white vinegar
- 1 ½ cup water
- Boil all ingredients together, blend and strain.