How to Make Indonesian Lontong - Rice Cakes with Vegetable Curry Asian Cooking Recipe Cuisine

Indonesia Lontong (Rice Cakes with Vegetable Curry)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

6 cups water

3 tbsp oil

7 oz firm tofu

1 1/2 tsp salt

2 in galangal, peeled and smashed

7 oz long beans, cut into lengths

7 oz jicama, peeled and sliced

1 medium carrot, sliced

1/2 cup softened glass noodles

5 oz cabbage, cut into squares

14 oz fresh prawns


KETUPAT (RICE CAKES):

2 cups uncooked rice

4 cups water

1/2 tsp salt

SAYUR LODEH (CURRY PASTE):

8 dried red chilies, soaked in water

10 shallots, chopped

2 cloves garlic, peeled

2 in turmeric

1/2 tbsp dried shrimp paste

8 candlenuts, rinsed

1/2 cup thick coconut milk

SERUNDING:

1 tbsp oil

2 shallots, sliced

1 tbsp water

1 stalk lemongrass, tender inner part of bottom third only, smashed

1 cup grated fresh coconut

1/4 tsp sugar

1/4 tsp salt

CHILI PASTE:

4 tbsp chili powder

1/2 tsp salt

1/4 tsp sugar

2 tbsp water

2 tbsp oil


Directions:

To prepare rice cakes, wash and drain rice, pound the rice a little to break up the grains.

Cook the rice for about 12 minutes in salted water until done. Stir the rice whilst still hot to mash it further. Spoon into a plastic container with a tight fitting lid. The container should be just a little too small to hold all the rice. 

Press the rice in firmly, cover with the lid and stand a heavy weight on top to compress the rice and let stand for at least half a day. Alternatively, prepare the rice cakes a day ahead.

To prepare the curry paste, drain the chilies and grind all the ingredients to a smooth paste. 

Mix half of the coconut milk with the stock. Heat the oil in a large saucepan and brown the tofu on both sides. Remove and cut into thick slices.

Fry the curry paste in the remaining oil until fragrant, add the galangal and stock and bring to a boil.

Add the long beans, jicama, carrot, glass noodles, tofu and salt. Bring to a boil. Add the cabbage and cook briefly until the vegetables are just tender but still firm. Add the prawns and stir until they try pink.

Add the remaining coconut milk, bring to a boil, then remove from the heat and serve.

To prepare the Serunding, fry the shallots until golden. Reduce the heat and add water, lemongrass, coconut, sugar and salt. Fry until coconut browns, stirring constantly.

To make chili paste, combine all the ingredients in a small pot and simmer for about 10 minutes or until the oil rises to the top.


To serve, cut the Ketupat into cubes and divide them into serving dishes. Spoon the sayer lode over the cubes and garnish with the chili paste and serunding. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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