Lontong
Course | Main course |
---|---|
Place of origin | Indonesia[1] |
Region or state | Java |
Associated cuisine | Indonesia, Malaysia and Singapore |
Serving temperature | Room temperature |
Main ingredients | Compressed rice cooked in banana leaf |
Variations | Various |
Similar dishes | Burasa, ketupat, lemang, lepet |
Lontong is an
It is commonly called nasi himpit (lit. "pressed rice") in Malaysia, despite being created using other methods.[3]
Arem-arem is a smaller version of lontong, filled with vegetables and occasionally meat, eaten as a snack.
The dish is usually served hot or at room temperature with
History
The origin of lontong is from
Preparation
Lontong is traditionally made by boiling the rice until it is partially cooked and packing it tightly into a rolled-up banana leaf. The leaf is secured with lidi semat, a wooden needle made from the central rib of coconut leaf, and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. Outer parts of lontong usually have a greenish color because of the chlorophyll left by the banana leaf rubbing off on the rice cake surface.
Alternative ways of cooking lontong include placing uncooked rice into a muslin bag and then letting the water seep in and cause the rice to form a solid mass.[7] Another popular and easier method is by using commercially available plastic pouches; rice-filled and punctured with a needle to create small holes to allow the water to seep into the package, which are then boiled until the rice becomes cooked and has filled up the pouch. This method was meant to imitate the banana leaf's liquid permeability. Nevertheless, the use of organic banana leaves is highly recommended for better health[citation needed] and ecological reasons.[dubious ]
On the other hand, Malaysian nasi himpit (lit. 'pressed rice') is traditionally created differently. The method is more a mechanical pressure than applying permeable boiling technique; freshly cooked rice is compressed for a few hours between two heavy stone slabs or two trays with a heavy weight on top to produce nasi himpit. However, nasi himpit is now usually speedily produced in water-permeable plastic sachets filled with rice and boiled in water.
Dishes
Just like rice, the taste of lontong is bland and neutral, and it depends on other ingredients to give a taste through spices and sauces. Commonly, lontong serves as a compact alternative to steamed rice. It can be served with almost any traditional dish recipe as a staple food, but often is eaten with peanut sauce or coconut milk-based soup.
Indonesia
Lontong sayur
In Indonesia, especially among
Lontong balap
In Surabaya, lontong balap is made from lontong, taoge (bean sprouts), fried tofu, lentho (fried mashed beans), fried shallots, sambal petis and sweet soy sauce. East Javanese lontong and tofu recipes are known for their distinctive flavour, acquired from a generous amount of
Lontong cap go meh
The more elaborate recipe of lontong is
Lontong dekem
Lontong dekem is originated from Pemalang Regency, Central Java. The process involves soaking the lontong in soup until it is submerged hence the name dekem meaning "immersion" in Pemalang Javanese dialect.
Lontong kari
Lontong kari is lontong served in soupy chicken curry and vegetables. It is become specialty breakfast of Parahyangan region.[9] Kari was first brought to Indonesia by Buddhist monks from India.[10]
Lontong bengkalis
Lontong bengkalis from Bengkalis Regency, Riau, consists of lontong, jackfruit soup, and peanut sauce. It is also sprinkled with anchovies and slices of green bird's eye chili.[11]
Lontong gulai pakis
In
Lontong kikil
Lontong kikil is lontong serve in spicy cow's trotters soup and vegetables.[4]
Lontong kupang
Another lontong recipes are lontong kupang and lontong balap from
Lontong krubyuk
Lontong krubyuk is a traditional Karimunjawa dish. The term lontong krubyuk itself comes from the Javanese language krubyuk or ngrubyuk means walking in water or puddles. This name corresponds to the appearance of a dish that contains a lot of gravy. A serving of lontong krubyuk comes with lontong, half-cooked bean sprouts, sliced celery leaves, and shredded chicken stew, and then poured with broth.[12]
Lontong mie
Lontong mie is one of the popular dishes in Surabaya. It consists of slices of lontong, yellow noodles, fried tofu, petis (shrimp paste sauce), bean sprouts, lento (black-eyed pea fritter), and fried shallots.[13]
Lontong pical
Lontong pical is a
Lontong tahu
A lontong dish from
Lontong tuyuhan
Lontong tuyuhan is slices of rice cake with chicken and coconut milk soup. It is a delicacy of Rembang Regency.[16]
Arem-arem
Arem-arem is the smaller size lontong filled with diced vegetables such as
Malaysia and Singapore
It is commonly called nasi himpit (lit. "pressed rice") in Malaysia, and unlike lontong, nasi himpit is created by pressing rice overnight.[3] The lontong rice cake is cut into smaller pieces, these rice cake pieces are known as nasi himpit (compressed rice). The term lontong in Malaysia and Singapore usually refers to a dish that consists of rice cakes in a coconut-based soup such as sayur lodeh containing shrimp and vegetables like chopped cabbage, turnip, and carrots. Additional condiments are added either during cooking or in individual servings. These include things such as fried tempeh, fried tofu, boiled eggs, dried cuttlefish sambal, fried spicy shredded coconut (serunding kelapa), fried chicken, etc.
Nasi himpit is also an accompaniment to satay and is eaten with peanut sauce. In the east coast states of Peninsular Malaysia, nasi himpit is eaten with peanut sauce (kuah kacang) for breakfast. Nasi himpit is also one of the ingredients in the Malaysian version of chicken soto.
See also
- Burasa
- Ketupat, a similar dish with container made from weaved janur (young palm leaves)
- Lemper
- Lepet
References
- ^ a b "Lontong (Indonesian rice cakes in banana leaves)". What To Cook Today. 2016-04-01. Retrieved 2018-06-26.
- ^ a b Pepy Nasution (October 11, 2010). "Lontong (Indonesian Rice Cake)". Indonesiaeats. Retrieved 28 September 2012.
- ^ a b "Sama Tapi Tak Serupa - Ketupat, Lemang & Nasi Impit". maggi.com.my (in Malay). 14 July 2015.
- ^ ISBN 9786020321103.
- ^ "Asal-usul Lontong, Kuliner Legendaris Indonesia Lintas Generasi", okemom
- ^ "Sejarah Asal Usul Makanan Lontong", kumpulansejaraH
- ISBN 1-84309-574-2.
- ^ "Cara Membuat Lontong Balap Surabaya". Resep Nasional (in Indonesian). 24 March 2023.
- ^ "Lontong Kari, Sarapan Gurih dari Parahyangan". indonesiakaya.com (in Indonesian). Retrieved 14 March 2024.
- ^ Shop, Nyonya Melly. "Asal-Usul Lontong Kari". Nyonya Melly Shop. Retrieved 2019-10-21.
- ^ Rizky, Theo. "Nikmatnya Sarapan Lontong Bengkalis di Tepi Pantai Raja Kecik". tribunnews.com (in Indonesian). Retrieved 9 May 2023.
- ^ Setya, Devi. "Mengenang Kartini di Jepara, Ada Lontong Krubyuk yang Khas". detik.com (in Indonesian). Retrieved 10 April 2023.
- ^ Azizah, Nuril Laili (9 August 2022). "9 Tempat Makan Lontong Mi di Surabaya". kompas.com (in Indonesian). Retrieved 8 April 2023.
- ^ Utomo, Aris Heru (16 May 2022). "Lontong Pical Khas Padang". silanews.com (in Indonesian). Retrieved 8 April 2023.
- ^ "Lontong Tahu, Makanan Cepat Saji Ala Blora". potretblora.com (in Indonesian). Retrieved 8 April 2023.
- ^ Daniswari, Dini (21 January 2023). "Mengenal Lontong Tuyuhan, Makanan Khas Rembang". kompas.com (in Indonesian). Retrieved 8 April 2023.