Lontong Balap Recipe

Ingredients

• For the Broth:
• 500g beef (or chicken)
• 2 liters water
• 8 shallots
• 4 cloves garlic
• 3 cm ginger
• 3 cm galangal
• 2 stalks lemongrass (bruised)
• 3 bay leaves
• 3 kaffir lime leaves
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• Salt to taste
• Sugar to taste
• 2 tbsp cooking oil
• For the Lentho:
• 200g black-eyed peas (or green beans), soaked and mashed
• 2 cloves garlic
• 1 shallot
• 1 red chili (optional)
• 1/2 tsp salt
• 1/4 tsp sugar
• Oil for frying
• For Assembly:
• 4-5 pieces Lontong (rice cakes), sliced
• 200g bean sprouts, blanched
• 4-5 pieces fried tofu, diced
• Fried shallots, for garnish
• Celery or spring onion, chopped, for garnish
• Sambal Petis (shrimp paste chili sauce), to taste
• Sweet soy sauce (optional)

Instructions

1. Prepare the Broth:
1. Boil beef (or chicken) until tender. Strain the broth and set aside. Cut beef into small pieces.
2. Grind shallots, garlic, ginger, and galangal into a fine paste.
3. Heat oil in a pan, sauté the ground paste until fragrant. Add lemongrass, bay leaves, and kaffir lime leaves. Continue to sauté until aromatic.
4. Pour the sautéed spices into the strained broth. Bring to a boil.
5. Season with salt and sugar. Add the cooked beef/chicken pieces. Simmer for 15-20 minutes to let the flavors meld.
2. Prepare the Lentho:
1. Grind garlic, shallot, and chili (if using) with salt and sugar.
2. Mix the ground spices with the mashed black-eyed peas. Form into small oval or round patties.
3. Heat oil in a pan, deep-fry the lentho patties until golden brown and crispy. Set aside.
3. Assemble Lontong Balap:
1. Arrange sliced lontong on a serving plate.
2. Add blanched bean sprouts and diced fried tofu on top of the lontong.
3. Place 1-2 pieces of lentho next to the other ingredients.
4. Ladle hot broth over the ingredients.
5. Garnish with fried shallots and chopped celery/spring onion.
6. Serve with Sambal Petis and a drizzle of sweet soy sauce (if desired).