Lontong is a delicious dish usually eaten during the eid month. It’s super yummy and so easy to make. You can eat it on its own or have it with a side of some amazing Beef Rendang or Mushroom Rendang.
Try this recipe out for yourself and let us know what you think !
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 Minutes
- Yield: 4-6
- Category: Eid
- Method: Intermidiate
- Cuisine: Malaysian
1 Packet of Square Tofu, cut into triangles
1 Packet of Tempe, cut into cubes
5 Dried Chilies, soaked in hot water
5 Red Chilies
2 Inch of Ginger
5 Cloves of Garlic
6 Red Onions
2 Pieces of 1 Inch Galangal
2 Pieces of Lemongrass
400ml of Coconut Milk
1 Teaspoon of Turmeric
500ml of Water
1 Carrot, Chopped Batonet
5 Long Beans, Chopped Long
1/4 Small Pumpkin, Chopped
1/4 Cabbage, Chopped in Squares
A Handful of Soohoon (Glass Noodles)
2 Sheets of Fuchuk (Beancurd Skin), cut into squares
- In a frying pan with oil, fry up the tempe and tofu until golden brown . Remove and keep aside.
- In a blender, blend up the dried chilies, red chilies, onions and garlic to a fine paste.
- Using the same oil you used to fry the tofu and tempe, pour it into a pot and heat up.
- Once oil is hot, pour in the blended chili paste and cook until the colour darkens. Add in some salt, turmeric powder, galangal and lemongrass. Continue cooking for 1 minutes
- Next, pour in the coconut milk along with some water and stir.
- Once boiling, add in the carrots, long beans, cabbage and pumpkins. Let it simmer on low for about 5 minutes. Add more water if necessary.
- Then, add in some soohoon, and fuchuk. Cover and let it continue to simmer for another 2-3 minutes.
- Once done, turn off the fire and serve it over some compressed rice cakes (nasi impit).
Lontong can be eaten with a side of some delicious Rendang or sambal sotong.
Keywords: Vegetarian Lontong