LONTONG
Lontong is a typical Malay dish usually eaten at breakfast or lunch and is a rice cake made from compressed rice just like Ketupat but into a cylindrical shape with banana leaves served cold or at room temperature . Usually is served with vegetable curry , cabbage , carrot and long beans , the curry is not viscous as the chicken curry and a hard-boiled egg and half a piece of Tau Hu would accompany the dish and of course the chilli sambal and kerisik (toasted coconut).
Lontong is traditionally made by boiling the rice until it is partially cooked and packing it tightly into a rolled-up banana leaf. The leaf is secured and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces.
A good Lontong is one where the rice cake is not too hard (because of the compression). The curry should not be too spicy , have a rich , flavourful taste and the vegetables should be cooked until it has fully absorb the great tasting curry, and has lost its crunchiness .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Lontong is traditionally made by boiling the rice until it is partially cooked and packing it tightly into a rolled-up banana leaf. The leaf is secured and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces.
A good Lontong is one where the rice cake is not too hard (because of the compression). The curry should not be too spicy , have a rich , flavourful taste and the vegetables should be cooked until it has fully absorb the great tasting curry, and has lost its crunchiness .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs