28 Apr Lontong
At a sustainability conference, someone brought up the notion of rethinking about how we put food on our plates. For a healthier planet, the focus should be on vegetables, pulses and grains and animal products can be served as sides… wait… isn’t that what a lot of Malaysian dishes are already all about????
Lontong
Course: MainCuisine: AsianDifficulty: Easy4
servings15
minutes25
minutesIngredients
Sustainably farmed prawns, cleaned
2 lemongrass, smashed
1 cup coconut milk
1 carrot, cut into matchsticks
7 -8 long beans, cut into matchsticks
1 cup cabbage, roughly chopped
1 block tempeh, cut into cubes and fried
3 firm tofu, cut into cubes and fried
Some glassnoodles
3 -4 pieces of dried tofu skin, cut inch length
- Spice paste
1 red onion
2 inch tumeric
1 inch galanggal
1 inch ginger
5 bird’s eye chillies
3 cloves garlic
3 tbsp dried prawns, soaked
- Serving
Compressed rice
Hard boiled eggs
Directions
- In a wok, add enough oil and sauté spice paste till fragrant. Add in the prawns and cook through. Remove and set aside.
- Add in lemongrass and coconut milk. Add in vegetables and simmer till vegetables are tender. Add in tofu skin, glass noodles, prawns, tempeh and tofu.
- Season with salt and sugar to taste. Serve with compressed rice and eggs.
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