Lontong
Lontong Recipe from Indonesia - Rice and Water Dish
Introduction
Lontong is a traditional Indonesian dish made of compressed rice cake wrapped in banana leaves or aluminum foil. It is a popular dish in Indonesia and other Southeast Asian countries, often served with various side dishes such as curries, sambal, and vegetables.
History
Lontong has been a staple dish in Indonesian cuisine for centuries. It is believed to have originated from the Javanese culture, where rice cakes were commonly made to preserve cooked rice and make it more portable for traveling. Over time, lontong has evolved into a versatile dish that can be enjoyed in various ways.
Ingredients
- 2 cups of rice.
- 6 cups of water.
- For wrapping: 10-12 inch sheets of aluminum foil.
How to prepare
- Pour 6 cups of water into a large pot and add the rice.
- Bring the mixture to a boil, then reduce the heat.
- Cover the pot and cook until most of the water is absorbed.
- Turn off the heat and allow the rice to cool down for 10 – 15 minutes.
- Take 1.5 cups of the cooked rice and place it at one end of a sheet of aluminum foil.
- Roll the rice once and fold both edges of the foil, then continue rolling until the rice log is sealed.
- Fill a large pot with water and bring it to a boil.
- Place the rice log in the pot, cover it, and cook over low heat for 1.5 - 2 hours.
- Remove the log from the pot and let it cool down for several hours.
- Unwrap the aluminum foil and cut the log into 0.5 - 1 inch slices.
- Arrange the slices on a plate and serve with other dishes.
Variations
- Add coconut milk to the rice for a richer flavor.
- Mix in shredded chicken or beef for added protein.
- Serve lontong with a spicy peanut sauce for a different twist.
Cooking Tips & Tricks
Make sure to cook the rice until it is slightly sticky, as this will help the rice cakes hold their shape.
- Wrapping the rice in aluminum foil helps to compress it and gives it a firm texture.
- Cooking the rice cakes in boiling water for a long period of time ensures that they are fully cooked and have a chewy texture.
Serving Suggestions
Lontong can be served with a variety of side dishes such as beef rendang, chicken curry, sambal, and vegetables.
Cooking Techniques
Boiling the rice cakes in water helps to cook them evenly and gives them a chewy texture.
- Wrapping the rice in aluminum foil helps to compress it and shape it into a log.
Ingredient Substitutions
Banana leaves can be used instead of aluminum foil for wrapping the rice cakes.
- Brown rice can be used instead of white rice for a healthier option.
Make Ahead Tips
Lontong can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the rice cakes in boiling water before serving.
Presentation Ideas
Arrange the sliced rice cakes on a platter and garnish with fresh herbs or fried shallots for a decorative touch.
Pairing Recommendations
Lontong pairs well with dishes such as beef rendang, chicken curry, sambal, and vegetables.
Storage and Reheating Instructions
Store leftover lontong in an airtight container in the refrigerator for up to 3 days. Reheat the rice cakes in boiling water before serving.
Nutrition Information
Calories per serving
Each serving of lontong contains approximately 150 calories.
Carbohydrates
Each serving of lontong contains approximately 30 grams of carbohydrates.
Fats
Each serving of lontong contains minimal amounts of fats.
Proteins
Each serving of lontong contains approximately 2 grams of protein.
Vitamins and minerals
Lontong is a good source of iron and magnesium, which are essential minerals for the body.
Alergens
Lontong is gluten-free and dairy-free, making it suitable for individuals with gluten and lactose intolerances.
Summary
Lontong is a nutritious dish that is low in fats and calories, making it a healthy option for those looking to maintain a balanced diet.
Summary
Lontong is a traditional Indonesian dish made of compressed rice cakes that are wrapped in aluminum foil and boiled until firm. It is a versatile dish that can be served with a variety of side dishes and is a popular choice in Indonesian cuisine.
How did I get this recipe?
The first time I saw this recipe, I was captivated by it. It was a warm summer day and I was visiting a friend in Indonesia. We were sitting in her kitchen, surrounded by the delicious aromas of spices and herbs. She handed me a bowl of lontong, a traditional dish made of compressed rice cake, and I took my first bite. The flavors exploded in my mouth - a perfect blend of coconut, lemongrass, and chili. I knew I had to learn how to make it.
My friend, Ibu Siti, was a wonderful cook and she graciously agreed to teach me her recipe. She explained that lontong is a popular dish in Indonesia, often served during festivals and special occasions. It is made by cooking rice in coconut milk until it becomes sticky, then pressing it into a solid block before slicing it into small cakes. These cakes are then served with a flavorful curry made with vegetables, tofu, and tempeh.
I was fascinated by the process and eager to learn. Ibu Siti showed me how to make the rice cake, starting by washing and soaking the rice for several hours. She then cooked it in coconut milk with pandan leaves, lemongrass, and salt until it was thick and sticky. Once the rice was cooked, she packed it into a banana leaf-lined mold and pressed it down firmly. After letting it cool and set, she sliced it into small rounds and fried them until they were golden brown and crispy on the outside.
Next, Ibu Siti taught me how to make the curry. She sautéed onions, garlic, and ginger in a pan until they were fragrant, then added a mixture of ground spices including turmeric, coriander, and cumin. She poured in coconut milk and water, then added vegetables like carrots, cabbage, and green beans. Finally, she stirred in tofu and tempeh, letting it simmer until the flavors melded together into a rich and savory sauce.
As we sat down to enjoy our meal, I realized how much I had learned in just one afternoon. Ibu Siti's patience and guidance had opened up a whole new world of flavors and techniques to me. I couldn't wait to share this recipe with my family back home.
When I returned to my own kitchen, I set to work recreating Ibu Siti's lontong recipe. I carefully measured out the ingredients and followed each step with precision. The rice cake turned out just as sticky and flavorful as I remembered, and the curry was a perfect balance of heat and spice.
I invited my family over for dinner that evening and served them my homemade lontong. As they took their first bites, their eyes lit up with delight. They couldn't believe I had learned to make such a complex and delicious dish. I felt proud to have passed on a bit of Indonesian culture to them through food.
Since that day, lontong has become a staple in my household. I make it for special occasions and whenever I want to transport myself back to that sunny kitchen in Indonesia. Ibu Siti's recipe has become a cherished part of my culinary repertoire, a reminder of the power of food to bring people together and create lasting memories.
As I sit here writing this, I can't help but smile at the thought of all the recipes I have collected over the years. Each one has a story behind it, a memory of a person or a place that has touched my life in some way. And that, to me, is the true beauty of cooking - it's not just about the food itself, but the connections and experiences that come with it.
So if you ever find yourself in need of a little culinary inspiration, don't be afraid to step outside your comfort zone and try something new. You never know what delicious surprises you might discover along the way. Who knows, maybe one day you'll be sitting down to a steaming bowl of lontong, sharing stories and laughter with loved ones just like I did. And that, my dear, is a recipe worth passing on.