LONTONG

Ingredients

• 1000 g Lontong Rice Cakes, quartered
• 4 Eggs, boiled and halved
• 300 g Tempeh, diced and pan-fried
• 300 g Firm Bean Curd, diced and pan fried
• 80 g Dried Bean Curd Skin
• 400 g Chinese Cabbage, diced
• 10 Long Beans, cut into 2” length
• 3 Medium Carrots, diced
• 1 L Coconut Milk
• 30 g Desiccated Coconut, toasted
• 2 Lemongrass
• 500 ml Water
• Salt, to taste
• Lontong Rempah
• 20 g, McCormick® Chili Powder
• 8 g, McCormick® Turmeric, Ground
• 8 g or 1½ tsp, McCormick® Garlic Powder
• 45 g, McCormick® Onion Powder
• 3 g, McCormick® Ginger, Ground
• 5 Candlenuts, chopped
• 4 Lemongrass, minced
• 80 g Dried Shrimp, soaked and minced
• 40 g or 2½ tbsps Belachan (Shrimp Paste)
• 300 g Coconut Milk
• 6 tbsp Oil