Malaysian Study- Food
Lontong
History and background:
Lontong is a compressed rice cake that is popular in Malaysia and Indonesia. Its ingredients consist of compressed rice, carrots, beans, potatoes and meat, and it is usually eaten with soups, stews, curries and salads. These type of rice dishes are eaten as snack foods generally, and can be purchased in many Asian food shops and food carts selling Asia fare.
Traditionally, lontong is made by rolling partially boiled rice and vegetables in a banana leaf. Any type of rice can be used to make this dish, but many cooks prefer to use the long grained basmati rice. This type of rice is more easily compressed and makes for a more solid rice cake.
Recipe:
Ingredients
1 litre coconut milk 1 litre warm water
150g red onions* 30g ginger* 50g garlic*
80g fresh turmeric* 30g dried chilli (soaked, boiled and blended)*
40g dried shrimp (grounded finely) 2 candlenuts (buah keras, grounded finely)
150g long beans (cut into 5cm in length) 150g cabbage (cut into pieces)
100g fuchuk (beancurd skin) 150g lobak merah (cut into chunks)
2 stk lemongrass (crushed) 40g galangal (crushed)
4 beancurd (cut into 4 pieces, deep-fried till golden)
2 pcs tempeh (cut into cube and deep-fried)
800g compressed rice cakes (cut into cubes)
5 hard-boiled eggs (shelled, halved)
4 tbsp grated coconut (stir-fried in dry pan till golden with a bit of palm sugar) salt and sugar to taste
Method
Combine coconut milk with warm water.
Blend the * ingredients and mix together with dried chilli paste.
Heat 6 tbsp oil in wok till hot. Stir-fry the paste mix, dried shrimp, turmeric and candlenuts till fragrant.
Pour in coconut milk and bring to boil over moderate heat.
Add long beans, cabbage, lemongrass and galangal. Cook till vegetables are softened.
Stir then add deep-fried beancurd and tempeh.
Season with salt and sugar.
Arrange steamed rice cakes on serving dish. Add coconut gravy then sprinkle with grated
History and background:
Lontong is a compressed rice cake that is popular in Malaysia and Indonesia. Its ingredients consist of compressed rice, carrots, beans, potatoes and meat, and it is usually eaten with soups, stews, curries and salads. These type of rice dishes are eaten as snack foods generally, and can be purchased in many Asian food shops and food carts selling Asia fare.
Traditionally, lontong is made by rolling partially boiled rice and vegetables in a banana leaf. Any type of rice can be used to make this dish, but many cooks prefer to use the long grained basmati rice. This type of rice is more easily compressed and makes for a more solid rice cake.
Recipe:
Ingredients
1 litre coconut milk 1 litre warm water
150g red onions* 30g ginger* 50g garlic*
80g fresh turmeric* 30g dried chilli (soaked, boiled and blended)*
40g dried shrimp (grounded finely) 2 candlenuts (buah keras, grounded finely)
150g long beans (cut into 5cm in length) 150g cabbage (cut into pieces)
100g fuchuk (beancurd skin) 150g lobak merah (cut into chunks)
2 stk lemongrass (crushed) 40g galangal (crushed)
4 beancurd (cut into 4 pieces, deep-fried till golden)
2 pcs tempeh (cut into cube and deep-fried)
800g compressed rice cakes (cut into cubes)
5 hard-boiled eggs (shelled, halved)
4 tbsp grated coconut (stir-fried in dry pan till golden with a bit of palm sugar) salt and sugar to taste
Method
Combine coconut milk with warm water.
Blend the * ingredients and mix together with dried chilli paste.
Heat 6 tbsp oil in wok till hot. Stir-fry the paste mix, dried shrimp, turmeric and candlenuts till fragrant.
Pour in coconut milk and bring to boil over moderate heat.
Add long beans, cabbage, lemongrass and galangal. Cook till vegetables are softened.
Stir then add deep-fried beancurd and tempeh.
Season with salt and sugar.
Arrange steamed rice cakes on serving dish. Add coconut gravy then sprinkle with grated