Ingredients with Measurements:
- 2 cups of rice flour
- 2 cups of water
- 1 teaspoon of salt
- 1 can of coconut milk
- 2 tablespoons of curry powder
- 1 tablespoon of turmeric powder
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of vegetable oil
- 1 pound of chicken breast, cut into small pieces
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 1 cup of green beans, cut into small pieces
- 1 cup of carrots, cut into small pieces
- 1 cup of potatoes, cut into small pieces
- 1 cup of water
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Lontong mold
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, water, and salt. Mix well until the batter is smooth.
2. Pour the batter into the lontong mold and steam for 1 hour until cooked.
3. Once the lontong is cooked, remove it from the mold and cut it into small pieces.
4. In a pan, heat vegetable oil over medium heat. Add garlic and onion and sauté until fragrant.
5. Add chicken and cook until browned.
6. Add curry powder, turmeric powder, fish sauce, and palm sugar. Stir well.
7. Add green beans, carrots, potatoes, and water. Mix well and bring to a boil.
8. Reduce heat and simmer for 15-20 minutes until the vegetables are tender.
9. Add coconut milk and stir well. Simmer for another 5 minutes.
10. Season with salt and pepper to taste.
11. Serve the coconut curry with lontong pieces and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Steaming temperature: 100°C
Cooking temperature: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 15g
Saturated fat: 10g
Cholesterol: 45mg
Sodium: 500mg
Total carbohydrates: 35g
Dietary fiber: 4g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Green beans, carrots, and potatoes can be substituted with any vegetables of your choice.
Variations:
- Add shrimp or squid for a seafood version.
- Add more curry powder for a spicier version.
- Use red curry paste instead of curry powder for a different flavor.
Tips and tricks:
- Make sure the lontong mold is tightly sealed to prevent water from getting in.
- To check if the lontong is cooked, insert a toothpick in the center. If it comes out clean, it's done.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of water depending on how thick you want the curry to be.
Storage instructions:
Store leftover coconut curry and lontong separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry and lontong separately in the microwave or on the stove until heated through.
Presentation ideas:
Serve the coconut curry in a bowl with lontong pieces on the side. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
Cucumber salad or pickled vegetables.
Troubleshooting advice:
- If the lontong is too soft, steam it for a few more minutes.
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked through before adding the vegetables and coconut milk.
Food history:
Lontong Balap is a traditional Indonesian dish made with steamed rice cakes and coconut curry. It originated in Surabaya, East Java, and is commonly sold by street vendors.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian