- RECIPES
- COOKWARE
Lontong
Ingredients
- 2 Red onion
- 5 pips Garlic
- 2 tbsp Dried prawns
- 1.75L Water
- 70g Bean curd, soak in water
- 100g Tempeh, slice
- 130g Carrot, cut into sticks
- 130g French bean, slice
- 180g Cabbage, rough cut
- 2 stalks Lemon grass, smashed
- 1 – 1 ½ tsp Turmeric powder
- 60g Glass noodles, soaked
- 3 pc Tofu, chunks
- 130g Coconut milk/ Santan
- 1 pc Chicken cube
- ½ tsp Salt
- ¼ tsp White pepper
- 1 ½ tbsp Corn flour
- 3 tbsp Water
- Satay sauce
- Sambal
CHEFS FOR PASSION
Watch the recipe
Details
Preparation time: 20 minutes
Cooking time: 12 – 15 minutes
Serving size: 8 -10 pax
Product Recommendation: THERMOS 30cm Ultra Deep Non-stick Frying Pan
Directions:
- Blend red onion, garlic and dry prawns till smooth. Pour water into THERMOS 30cm Ultra Deep Non-stick Frying Pan and then pour in blended ingredients and bring to simmer.
- Next, add in lemongrass, cabbage and carrot. After 2 minutes, add in French bean, tempeh, turmeric powder chicken cube.
- Then add in bean curd skin, glass noodles, coconut milk, tofu, salt and pepper.
- In a bowl, mix cornflour with water then pour into Lontong dish to thicken gravy slightly.
- Dish out Lontong, top with peanut sauce and sambal. Serve it hot.