How to Make Malaysian Lontong

First we prepare the ingredients to put in the lodeh sauce and also the ground ingredients for the stir-fry. The fatty taste of coconut milk, the spicy taste of 3 types of chili, complete with vegetables, tempeh and tofu, the sweet taste of shrimp is enough to make us eat more than one plate.

Ingredients:

• Ingredients for fine grinding:
  • 3 shallots
  • 3-4 garlic cloves
  • 1-2 pieces of raw turmeric
  • 1 inch ginger
  • 1 biji tomato
  • 1-2 red chilies
  • 4-5 stalks of chili rice
  • 2 dry chili stalks
  • 3 hard fruits
  • 1 tablespoon dried shrimp
  • less water
• Ingredients for frying:
  • 2 pieces of tempeh
  • 4 pieces of tofu
  • a pinch of salt
  • a little turmeric powder
• Ingredients for other:
  • 3-4 tablespoons of cooking oil
  • 1 stalk lemongrass
  • 1 inch galangal
  • 1 stick of carrot
  • 1 small sengkuang
  • less water
  • 4 long beans
  • 1 piece of fucuk
  • oral
  • 3 – 4 cups of liquid coconut milk (or more if you like)
  • cabbage
  • salt to taste
  • 1 bowl of thick coconut milk
  • 10-15 shrimps
  • 1/3 teaspoon sugar
  • rice cubes
  • spicy anchovies
  • boiled eggs
  • fried anchovies

How to Prepare:

1. Ways to fry:
   1. Mix the pieces of tempeh with a little salt and turmeric. Repeat the same process for the tofu pieces.
   2. Fry the tempeh and tofu until browned then remove and drain the oil.
2. Methods for lodeh sauce:
   1. Prepare finely ground ingredients.
   2. Heat the oil. Fry the finely ground ingredients until slightly crisp.
   3. Add lemongrass, galangal, a little water, sengkuang and carrot and simmer all the ingredients.
   4. Add tempeh and fried tofu, Panjang beans and fucuk and suun that have been soaked.
   5. Pour liquid coconut milk or water and add the rest of the vegetables, i.e. cabbage pieces, salt to taste and cook until boiling.
   6. After that, add condensed coconut milk, shrimp, a little salt and sugar. Stir frequently while simmering the sauce over low heat.
   7. Simmering lodeh sauce is enough just to cook shrimp and lodeh sauce is ready to be served with impit rice
3. Ways to make nasi impit:
   1. Boil impit rice and cool.
   2. Then, cut them all into big chunks.

Tip:

• To prevent tempeh and tofu from falling apart during cooking, cut them into large cubes.
• If you don’t want to use long beans, you can replace them with chickpeas.
• In addition, if you don’t want to add sengkuang, you can also replace it with white radish.
• Use liquid coconut milk for the second extraction to add to the sauce and if you use boxed coconut milk, replace it with the step of adding water only.
• While simmering the lodeh sauce, stir the sauce frequently so as not to break the coconut milk to prevent lumps of coconut milk in the cooking.