Lontong (Rice Cakes With Vegetable Curry)
TM6 TM5

Lontong (Rice Cakes With Vegetable Curry)

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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

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