Ingredients with Measurements:
- 2 cups of rice flour
- 1 1/2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of turmeric powder
- 1/2 cup of dried shrimp
- 1/2 cup of fried tofu, cut into small pieces
- 1/2 cup of bean sprouts
- 1/2 cup of cucumber, sliced
- 1/2 cup of scallions, chopped
- 1/2 cup of fried shallots
- 1/2 cup of peanut butter
- 1/2 cup of coconut milk
- 1/4 cup of sweet soy sauce
- 1/4 cup of tamarind juice
- 2 cloves of garlic, minced
- 2 red chilies, sliced
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Lontong mold or banana leaves
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, water, salt, sugar, baking powder, and turmeric powder. Mix well until the batter is smooth.
2. Grease the lontong mold or banana leaves with oil. Pour the batter into the mold or wrap it in banana leaves. Steam for 30 minutes until cooked.
3. In a pan, heat vegetable oil over medium heat. Add garlic and red chilies, sauté until fragrant.
4. Add peanut butter, coconut milk, sweet soy sauce, and tamarind juice. Stir well until the sauce is smooth.
5. Add salt and pepper to taste. Cook the sauce for 5 minutes until it thickens.
6. In a bowl, mix the dried shrimp, fried tofu, bean sprouts, cucumber, scallions, and fried shallots.
7. Cut the lontong into small pieces and add it to the bowl. Pour the peanut sauce over the lontong and mix well.
8. Serve the lontong balap with peanut sauce and garnish with additional fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Steam the lontong at medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- Dried shrimp can be substituted with dried anchovies or skipped entirely for a vegetarian version.
- Fried tofu can be substituted with boiled eggs or tempeh.
- Sweet soy sauce can be substituted with regular soy sauce and additional sugar.
Variations:
- Add shredded chicken or beef for a meatier version.
- Substitute the peanut sauce with a spicy sambal sauce for a different flavor profile.
- Add boiled potatoes or carrots for a heartier dish.
Tips and tricks:
- Make sure the batter is smooth before steaming to avoid lumps in the lontong.
- Use a food processor to make the peanut sauce smoother.
- Adjust the amount of tamarind juice and sweet soy sauce to your liking.
Storage instructions:
Store the lontong and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lontong in the microwave or steamer until warm. Reheat the peanut sauce in a pan over low heat until warm.
Presentation ideas:
Serve the lontong balap with peanut sauce in a bowl or on a plate. Garnish with additional fried shallots and sliced red chilies.
Garnishes:
Fried shallots and sliced red chilies.
Pairings:
Serve with a cold drink like iced tea or coconut water.
Suggested side dishes:
None needed, but you can serve it with a side of crackers or shrimp chips.
Troubleshooting advice:
- If the lontong is too soft, steam it for a few more minutes.
- If the peanut sauce is too thick, add more coconut milk or tamarind juice.
Food safety advice:
Make sure to cook the lontong thoroughly before serving. Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Lontong balap is a popular street food in Indonesia, especially in Surabaya. It is believed to have originated from the Balap market in Surabaya, where it got its name.
Flavor profiles:
Lontong balap with peanut sauce is a savory and slightly sweet dish with a nutty flavor from the peanut sauce.
Serving suggestions:
Serve the lontong balap with peanut sauce as a main dish for lunch or dinner. It can also be served as a snack or appetizer.
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Region: Indonesian