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)

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Difficulty easy

Preparation time 5min

Total time 30min

Serving size 6 portions

Ingredients

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

Nutrition: per 1 portion
Calories: 965 kJ / 231 kcal
Protein: 9 g
Carbohydrates: 37 g
Fat: 6 g
Saturated fat: 1 g
Fiber: 7 g
Sodium: 915 mg