Lontong is mostly served during Hari Raya. As it's not too spicy, this dish appeals to people of all ages. Loaded with lots of vegetables, this makes for a nutritious one-dish meal.
60ml cooking oil
10 pieces compressed rice ketupat, from the store and cook according to packet instructions.
2½ cups (625ml) water
2 cups (500ml) coconut milk (extracted from 1 coconut)
1 teaspoon salt or to taste
Ingredients A: Spice paste
8 shallots (80g), peeled and sliced
6 cloves garlic (30g), peeled and sliced
2cm fresh turmeric root (25g), skinned and sliced
7 stalks dried chilli (5g), soaked in hot water until soften
1carrot (130g), cut into wedges
50g long beans, cut into 3cm lengths
1 long brinjal (100g), sliced
1 packet tempe "fermented soya bean cake" (100g), cut into 1cm slices
3 leaves cabbage (100g), cut into 3cm squares
50g glass noodles, soaked in water to soften
1) Using an electric blender, finely grind spice paste ingredients adding some water to move the blades if necessary.
2) Heat oil in a wok over medium heat, add spice paste and sauté till fragrant, stirring continuously. This will take about 5 - 8 minutes.
3) Add in 2 ½ cups water and bring gravy to a boil.
4) Add in Ingredients B except the glass noodles. Once vegetables are tender, add in coconut milk and the glass noodles, bring to a quick boil, stirring continuously as coconut tends to curdle if not stirred at this stage.
5) Season to taste with salt and serve lontong with some compressed rice "ketupat".
Place a few pieces of compressed rice "ketupat" in a bowl, ladle hot lontong over and top with a dollop of prawns sambal for that extra kick.
Note: You can buy ketupat from supermarkets. Soak ketupat in water for 5-10 minutes and wash in several changes of water. Bring a pot of water to a boil, add in washed ketupat and cook over low heat for 45 minutes. Drain in colander. Leave to cool before cutting into cubes.
More Hari Raya recipes:
Date and almond loaf cake