Lontong (Rice Cakes With Vegetable Curry)

Name: Lontong (Rice Cakes With Vegetable Curry)
Prep time: 5 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 150 g cabbage; 150 g yam bean; 50 g carrot; 30 g fresh turmeric; 5 g shrimp paste (belacan); 100 g shallots; 5 garlic cloves; 2 fresh red chillies; 10 g dried chillies; 20 g dried shrimp; 750 g water; 30 g cooking oil; 3 stalks fresh lemongrass; 100 g long beans; 20 g sugar; 2 tsp salt; 40 g beancurd sheets (dried type); 50 g mung bean vermicelli (dongfen); 450 g coconut milk; 200 g firm bean curds; 6 compressed rice cake (nasi impit)

5.0 3 évaluations

Prép. 5min

Total 30min

6 portions

Ingrédients

cabbage thickest part of the core removed, cut in wedges that fit through feeder tube
150 g
yam bean (sengkuang), peeled, cut in wedges that fit through feeder tube
150 g
carrot peeled
50 g
fresh turmeric cut in slices
30 g
shrimp paste (belacan) toasted
5 g
shallots
100 g
garlic cloves
5
fresh red chillies cut in slices
2
dried chillies deseeded, soaked to soften
10 g
dried shrimp soaked to soften
20 g
water
750 g
cooking oil
30 g
fresh lemongrass white part only
3 stalks
long beans cut in 3 cm length
100 g
sugar
20 g
salt adjust to taste
2 tsp
beancurd sheets (dried type) (tau kee), soaked in hot water to soften
40 g
mung bean vermicelli (dongfen) soaked to soften
50 g
chicken stock powder (optionnel) homemade or storebought
1 tsp
coconut milk
450 g
firm bean curds (tau kwa) , approx. 2 blocks, cut in 2 cm cubes, deep fried
200 g
compressed rice cake (nasi impit) (homemade or store bought, see tips), cut in bite-sized pieces
6