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  • 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:

  1. 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.
  2. Next, add in lemongrass, cabbage and carrot. After 2 minutes, add in French bean, tempeh, turmeric powder chicken cube.
  3. Then add in bean curd skin, glass noodles, coconut milk, tofu, salt and pepper.
  4. In a bowl, mix cornflour with water then pour into Lontong dish to thicken gravy slightly.
  5. Dish out Lontong, top with peanut sauce and sambal. Serve it hot.