Lontong (Rice Cakes With Vegetable Curry)
TM6

Lontong (Rice Cakes With Vegetable Curry)

5.0 ( 3 ratings )

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

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