Ingredients with Measurements:
- 2 stalks of lemongrass, bruised
- 2-inch piece of galangal, sliced
- 4 kaffir lime leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of chicken powder
- 1 liter of water
- 500 grams of rice cake, cut into bite-sized pieces
- 200 grams of bean sprouts
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 3 shallots, sliced
- 200 grams of ground beef
- 2 tablespoons of sweet soy sauce
- 2 tablespoons of kecap manis
- 2 tablespoons of chili sauce
- 2 tablespoons of fried shallots
- 2 tablespoons of chopped scallions
Special equipment needed:
- Large pot
- Wok or frying pan
Step-by-step instructions:
1. In a large pot, combine lemongrass, galangal, kaffir lime leaves, salt, sugar, chicken powder, and water. Bring to a boil and let it simmer for 30 minutes to make the broth.
2. Add the rice cake to the broth and let it cook for 10 minutes until the rice cake is soft and tender.
3. In a wok or frying pan, heat up vegetable oil and sauté garlic and shallots until fragrant.
4. Add ground beef and cook until browned.
5. Add sweet soy sauce, kecap manis, and chili sauce to the beef mixture and stir well.
6. Add bean sprouts to the beef mixture and stir-fry for 2 minutes.
7. To serve, place the rice cake in a bowl and pour the beef and bean sprout mixture on top of it.
8. Garnish with fried shallots and chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmering heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 10g
Protein per serving: 20g
Carbohydrates per serving: 60g
Substitutions for ingredients:
- Lemongrass: Use lemongrass paste or lemongrass powder instead.
- Galangal: Use ginger or turmeric instead.
- Kaffir lime leaves: Use lime zest instead.
- Rice cake: Use tofu or noodles instead.
- Bean sprouts: Use spinach or kale instead.
- Ground beef: Use ground chicken or tofu instead.
Variations:
- Vegetarian: Use vegetable broth instead of chicken broth and omit the ground beef.
- Seafood: Add shrimp or squid to the beef and bean sprout mixture.
- Spicy: Add more chili sauce or chili flakes to the beef and bean sprout mixture.
Tips and tricks:
- To make the rice cake softer, soak it in warm water for 10 minutes before cooking.
- Use a non-stick pan to prevent the beef and bean sprout mixture from sticking.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftover broth and beef and bean sprout mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and beef and bean sprout mixture separately in a pot or microwave until hot.
Presentation ideas:
Serve the Lemongrass and Galangal Lontong Balap in a bowl with a spoon and fork.
Garnishes:
Fried shallots and chopped scallions.
Pairings:
Serve with Indonesian crackers or fried tofu.
Suggested side dishes:
Indonesian salad or pickles.
Troubleshooting advice:
- If the rice cake is too hard, soak it in warm water for a longer time before cooking.
- If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure to cook the ground beef thoroughly to prevent foodborne illness.
Food history:
Lontong Balap is a popular street food in Indonesia, especially in Surabaya, East Java. It is made of rice cake, bean sprouts, and beef or shrimp in a sweet and savory sauce.
Flavor profiles:
Sweet, savory, and slightly spicy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian