Ingredients with Measurements:
- 1 pack of lontong (compressed rice cake)
- 500g beef (cut into small pieces)
- 2 lemongrass (bruised)
- 3 kaffir lime leaves
- 3 bay leaves
- 2 tbsp vegetable oil
- 2 tbsp sweet soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp chili powder
- 2 cups water
For Sambal Matah:
- 5 shallots (thinly sliced)
- 5 red chili peppers (thinly sliced)
- 2 green chili peppers (thinly sliced)
- 2 lemongrass (thinly sliced)
- 2 kaffir lime leaves (thinly sliced)
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 2 tbsp lime juice
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. Cut the lontong into small pieces and set aside.
2. In a pot, heat the vegetable oil over medium heat.
3. Add the beef and cook until browned.
4. Add the lemongrass, kaffir lime leaves, and bay leaves to the pot.
5. Add the sweet soy sauce, salt, sugar, coriander, cumin, turmeric powder, chili powder, and water to the pot.
6. Bring to a boil and then reduce heat to low.
7. Simmer for 1 hour or until the beef is tender.
8. While the beef is cooking, prepare the sambal matah.
9. In a mortar and pestle, pound the shallots, red chili peppers, green chili peppers, lemongrass, kaffir lime leaves, salt, and sugar until a paste is formed.
10. Heat the vegetable oil in a pan over medium heat.
11. Add the paste to the pan and cook for 2-3 minutes.
12. Remove from heat and add the lime juice.
13. To serve, place the lontong in a bowl and top with the beef and sambal matah.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 30g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken can be used instead of beef.
- If lontong is not available, rice can be used as a substitute.
- If sweet soy sauce is not available, regular soy sauce can be used with a teaspoon of sugar added.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the beef while it is cooking.
- Use shrimp instead of beef or chicken for a seafood version.
- Add coconut milk to the beef for a creamier texture.
Tips and tricks:
- To make the lontong easier to cut, wrap it in plastic wrap and freeze for 30 minutes before cutting.
- If the sambal matah is too spicy, reduce the amount of chili peppers used.
- To make the beef more tender, marinate it in the spice mixture for a few hours before cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place in a microwave-safe dish and heat in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve in a bowl with the beef and sambal matah on top of the lontong.
Garnishes:
Garnish with chopped cilantro or sliced green onions.
Pairings:
Serve with a cold glass of iced tea or a refreshing cucumber salad.
Suggested side dishes:
Serve with a side of steamed vegetables or fried tofu.
Troubleshooting advice:
- If the beef is tough, cook for an additional 30 minutes or until tender.
- If the sambal matah is too thick, add a tablespoon of water at a time until desired consistency is reached.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 165°F (74°C).
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
Lontong balap is a traditional Indonesian dish that originated in Surabaya, East Java. It is typically served as a street food and is popular throughout Indonesia.
Flavor profiles:
This dish is spicy and savory with a hint of sweetness from the sweet soy sauce.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Indonesian