Lontong

Lontong are compressed rice cakes and are served with Kuah Lodeh (which contains vegetables, tofu and tempeh in coconut gravy), Coconut Serunding (Coconut Floss) and Sambal Tumis (Fried Sambal).  This snack or main meal is very popular in Malaysia and Singapore.  During the Eid celebrations, Beef Rendang, Sambal Goreng Pengantin and Fried Chicken are also served as accompaniments.  These recipes belong to my dear mum and serves 4 to 6 persons.

Kuah Lodeh (Coconut Gravy)

Ingredients:
1 block tofu (or 2 pcs), to be cut into large cubes
1 block tempeh (or 3 pcs), to be cut into large cubes
2 handfuls of shredded cabbage

1 cm galangal (lengkuas), to be peeled and crushed
1 pce lemon grass (serai), to be crushed
2 bay leaves (daun salam)

1 tsp (level) sugar
1 tsp aji-no-moto (optional) note:  I omitted this ingredient
2 cans (à 400 ml) coconut milk
some cooking oil

Blended Ingredients:
2 pcs candlenuts (buah keras), to be soaked in warm water
3 stalks fresh red chillies, to be sliced
1 1/2 tbsp dried prawns, to be soaked in warm water
1 cm fresh turmeric, to be peeled and sliced
1 big onion (or 4 shallots), to be peeled and sliced
1 clove garlic, to be peeled and sliced
1/4 tsp coriander seeds (ketumbar biji), to be soaked in warm water
1/4 tsp fennel seeds (jintan manis), to be soaked in warm water
1/4 tsp aniseed (jintan putih), to be soaked in warm water

Method:
In a big pot, heat enough oil over medium heat.  Add in the blended ingredients, galangal, lemon grass, bay leaves, coconut milk and bring to a light boil.  Then, add in tofu, tempeh and shredded cabbage.  Cook further until cabbage is almost cooked.  Check seasoning.


Serunding is normally served together with Lontong.  It can also be used as a filling for savoury malay kuihs or snacks.  One can use dessicated coconut or fresh coconut but the latter is better because of its fresh tangy taste.

Ingredients:
1 fresh coconut (or 200 g dessicated coconut), to be skinned and grated
1 tbsp fresh tamarind, to be mixed with a little water
salt and sugar to taste
some palm sugar
cooking oil

Blended Ingredients:
2 stalks dried chillies, to be cut into pieces and soaked in warm water
2.5 cm fresh turmeric, to be peeled and sliced
2.5 cm galangal, to be peeled and sliced
2 pcs lemon grass (fat ones), to be sliced
5 cloves of garlic, to be peeled and sliced
2 big onions, to be peeled and sliced
1 tbsp coriander seeds, to be soaked in warm water
1 tsp fennel seeds, to be soaked in warm water
1 tsp aniseed, to be soaked in warm water

Method:
Fry freshly grated coconut (or dessicated coconut) in a wok without oil until dry. Remove and leave aside.

Heat oil in wok and add the blended ingredients.  Stir-fry until fragrant.  Then, add in tamarind juice, sugar, palm sugar and salt to taste.  Bring to a simmer.  Then, add in dried coconut and reduce heat.  Mix thoroughly and cook until almost dry.  Remove from heat and leave aside.


Sambal Tumis

Ingredients:
1 tbsp fresh tamarind, to be mixed with a little water
1 tsp aji-no-moto (optional) note:  I omitted this ingredient
salt and sugar to taste

Variations:  Sambal Tumis can be served with boiled eggs, fried anchovies or prawns.  The latter are to be cooked together with the sambal.

Blended Ingredients:
40 stalks dried chillies, to be cut into pieces and soaked in warm water
5 stalks fresh chillies, to be sliced
1 big onion, to be peeled and sliced
1 tsp shrimp paste (belacan)

Method:
Heat some oil in a wok and add in the blended ingredients.  Stir-fry over medium heat until fragrant. Add in sugar and stir-fry until mixture caramelizes and thicken.  Then, add in enough tamarind juice and let it simmer until the colour darkens. By cooking it longer will intensify the colour.  Check seasoning. Once done, remove from heat and leave aside.  Please note that garlic is not used in this recipe at all.  This is to avoid the sambal having a bitter taste.

Rice Cakes

I prepared these by using rice in plastic bags which are easily found in supermarkets. Each supermarket has its own house brand which is much cheaper compared to branded ones.  One packet contains 4 rice bags will cost around 54 Euro cents.

Method:
Place rice bags in a big pot.  Add enough water to cover and add about 1 tbsp salt. Bring to boil. Once boiling, cover pot and reduce heat to medium.  Cook slowly for about a minimum of 2 hours, occasionally checking the level of water.  Always add hot water instead of cold water.  Once cooked, remove rice bags and transfer to a colander over a bowl.  Leave to cool down completely before storing in the fridge overnight.  By doing so, the rice will become compact and it will be easier to cut into serving slices.

Before serving, remove rice bags from fridge and leave at room temperature.  Cut rice cakes as shown in the photo below:

Bon Appetit!