Malaysian
Lontong
Malaysian lontong pairs cubes of nasi impit with a fragrant coconut vegetable gravy, sayur lodeh. A spoonful of sambal ikan bilis brings the gentle richness into balance.
Ingredients
- uncooked nasi impit packets2 small packets
- water, for boiling nasi impit2 liters
- cooking oil2 tbsp
- dried shrimp, soaked 10 minutes and drained1 tbsp
- shallots, sliced5
- garlic cloves, sliced2
- fresh red chillies, sliced2
- dried chillies, soaked and deseeded2
- fresh turmeric, peeled1 cm piece
- lemongrass, bruised1 stalk
- galangal, sliced1 cm piece
- water or light chicken stock1 1/2 cups
- carrot, cut into matchsticks1/2 small
- jicama or sengkuang, cut into matchsticks1/2 cup
- long beans, cut into 4 cm lengths1/2 cup
- cabbage, roughly sliced1 cup
- firm tofu, fried and cubed100g
- tempeh, fried and sliced80g
- thick coconut milk1 cup
- salt3/4 tsp
- sugar1/2 tsp
- glass noodles, soaked and drained25g
- hard-boiled egg, halved1
- sambal ikan bilis2 tbsp
Method
- Bring 2 liters of water to a full boil, add the nasi impit packets, and boil for 60 minutes, topping up with hot water so they stay submerged.
- Drain the nasi impit, weigh it down lightly on a tray, cool completely, then cut into 2 cm cubes.
- Pound or blend the soaked dried shrimp, shallots, garlic, fresh chillies, dried chillies, and fresh turmeric into a fine rempah paste.
- Heat the oil in a pot over medium heat and fry the rempah with the lemongrass and galangal until the oil separates and the paste smells fragrant, about 8 minutes.
- Add the water or light stock and bring to a gentle simmer.
- Add the carrot, jicama, and long beans, then simmer for 5 minutes until just beginning to soften.
- Add the cabbage, fried tofu, and fried tempeh, and simmer for another 3 minutes.
- Lower the heat and stir in the coconut milk, salt, and sugar, keeping the gravy at a gentle simmer so the coconut milk does not split.
- Add the soaked glass noodles and cook for 1 minute until tender.
- Divide the nasi impit cubes between two bowls, ladle the hot sayur lodeh over them, and top each serving with hard-boiled egg and sambal ikan bilis.
Common questions
Can I substitute nasi impit packets with another rice cake or compressed rice?
Yes. Use any firm compressed rice cake that can be boiled, then cooled and cut into cubes. If using fresh rice cakes, reduce boiling time and check texture often so they hold their shape without turning mushy.
How long does lontong take from start to finish?
Expect about 1.5 to 2 hours total, mostly for boiling the nasi impit and cooling it fully before cutting. The gravy itself usually takes 20 to 30 minutes once the rempah and aromatics are prepared.
What are the most common mistakes when making lontong gravy?
The biggest mistakes are frying the rempah too briefly, boiling the coconut milk hard, and overcooking the vegetables. Fry until fragrant and separated, then keep the gravy at a gentle simmer so it stays smooth and fresh-tasting.
How should I store leftover lontong, and can I make it ahead?
Store the gravy and nasi impit separately in the fridge for up to 3 days. Reheat the gravy gently, adding a splash of water if needed. The rice cake is best cut fresh, but it can be pre-cooked and chilled.
What is the best way to serve lontong for a meal?
Serve the cubed nasi impit in a bowl, then ladle the hot vegetable and coconut gravy over it. Garnish with fried shallots or sambal if you like, and serve immediately while the gravy is hot and aromatic.