Lontong is a Malay dish that can easily be found in Indonesia, Malaysia and Singapore. If you have never tried lontong before, just imagine you're eating curry vegetables with rice cake (which is actually known as compressed rice or nasi impit). In Singapore, lontong is usually enjoyed as breakfast but it's also available during lunch time and dinner time.

This video is all about making lontong (without compressed rice). We've uploaded a separate video showing you how you can easily make compressed rice at home too. Do check out the video here:

See the ingredient list of this recipe below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4 pax

Part 1: Blending
2 pcs of fresh red chilli (cayenne pepper) - deseeded
1 piece of big red onion
3 cloves of garlic
10 pieces of shallots
30g of dried shrimp - rehydrated
10g of galangal
10g of young ginger
3 pieces of candlenuts
8 pieces of dried red chilli (cayenne pepper) - rehydrated & deseeded)
2 stalks of lemongrass - use only the white part
1 cup of water (from rehydration of dried shrimp)

Part 2: Frying & boiling
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10g of belacan
Some cooking oil
Blended spice paste (rempah paste)
1 tablespoon of turmeric powder
1 tablespoon of meat or vegetable curry powder
800ml of water
1 chicken stock cube
170g of carrots - cut into strips
140g of long beans - cut into finger length
2 pcs of firm tofu - panfried
250g of round cabbage
400ml of coconut
2 teaspoons of salt
1/2 teaspoon of sugar

Part 3: Garnishing
80g of grated coconut
1/4 teaspoon of salt




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