Malaysian Lontong with Sambal Bilis
Ingredients
- 7 shallots
- 2 stalks lemongrass
- 2 thin slices galangal
- 2 thin slices ginger
- 2 tablespoons dried shrimp
- a handful of dried anchovies
- 1 candlenut
- thumb-sized turmeric
- fresh shrimp
- cabbage
- long beans
- carrot
- potato
- glass noodles
- fu chok (dried beancurd skin)
- seasonings
- boxed coconut milk
Sambal bilis
- 3 large onions
- 1 spring onion
- blended dried chili (3 rice scoops)
- pandan leaves
- 2 handfuls of dried anchovies
- tamarind juice (a little)
- salt
- sugar
Accompaniments
- compressed rice cakes
- boiled eggs
Preparation
Blend the paste ingredients until fine.
Combine the blended paste with coconut milk and water in a pot.
Bring to a boil and add hard vegetables first, such as potato and carrot.
Season to taste.
Add the remaining vegetables and fresh shrimp.
Cook until vegetables are soft, then remove from heat.
Sambal bilis
Heat oil in a pan.
Fry the blended onions and spring onion with pandan leaves until somewhat yellowish.
Add the blended chili, sugar, and tamarind juice.
Fry until the color changes.
Add dried anchovies and season with salt and sugar.
Cook until done.
Serving suggestions
Serve the lontong with compressed rice cakes, boiled eggs, and sambal bilis.
