Lontong

Ingredients :

400g grated coconut

200ml warm water

30g dried chilies (ground finely)

40g dried shrimp (ground finely)

10g turmeric (ground finely)

2 candlenuts (buah keras - ground finely)

200g yam beans (bang kuang - cut into strips)

50g long beans (cut into 5cm lengths)

50g cabbage (cut into pieces)

20g lemon grass (crushed)

40g galangal (crushed)

200g bean curd cake (cut into 4 pieces, deep fried till golden)

800g compressed rice cakes (cut into pieces)

2 hard-boiled eggs (shelled, halved)

4 tbsp grated coconut (stir-fried in dry pan till golden)

salt to taste

Method :

Combine grated coconut with warm water. Squeeze out coconut milk. Heat 6 tbsp oil in wok till hot. Stir-fry ground dried chilies, dried shrimp, turmeric and candlenuts till fragrant. Pour in coconut milk and bring to boil over moderate heat. Add yam beans, long beans, cabbage, lemon grass and galangal. Cook till vegetables are softened. Stir in deep-fried bean curd cake and salt. Arrange compressed rice cakes on serving dish. Add vegetable curry then sprinkle with grated coconut. Top with halved eggs. Serve with chili pate for those who like it hot.

How to make compressed rice cakes :

Rinse broken rice and soak overnight in water. Drain the following day. Line a metal tin with banana leaf or cloth then pour in the rice. Place the metal tin in a pot of boiling water and boil for 60 minutes. Leave it to cool completely before cutting it into pieces.