Lontong Compressed Rice Recipes

LONTONG

Steps:

• Blend and fry spice paste. Blend garlic, onion, lemongrass, galangal and ikan bilis for the lontong paste into a smooth mixture. Add a little oil if the mixture is too dry In a deep pot, heat up 2½ tbsp oil and fry the lontong paste over medium heat for about 15 minutes, or until fragrant Add 1 tbsp ground coriander and ½ tbsp fish curry powder and bay leaves. Fry for another minute before pouring in the water and 2 tbsp sambal chili oil. Mix well and bring to boil
• Fry vegetable and simmer coconut gravy. Add the vegetables and cook until softened. Reduce the cooking time if you prefer your vegetables to have a firm bite Season with sugar, salt and ikan bilis powder to taste. Add the coconut milk, stirring it in as you pour so it combines evenly. The mixture should thicken Turn off the heat when the mixture boils and add in the fried tau kwa

LONTONG - COMPRESSED RICE

Steps:

• First make your bags, about 6 inches square!
• Fill each bag one third full with rice.
• Sew up the opening.
• Boil the water with a pinch of salt.
• When boiling, put in the bags of rice and let the water bubble gently for 75 minutes.
• Add more boiling water as required during the cooking; the bags of rice must always be submerged.
• When finished, take out the bags which are now like plump rather hard cushions and drain them in a colander.
• When they are cold, keep them in the fridge until they are to be eaten.
• To serve, just cut up the "cushions" into chunks or slices about 1 inch or a little more on a side. Use a large, sharp knife wetted with water.
• Discard the bags (Surfsider: I'd try re-using them ,why not?).