Lontong Sambal Udang

 

For the gravy

213g long beans  

105g Chinese cabbage
45g eggplant
35g carrot
70g fried tofu/tauhu
95g tempeh (cut into cubes and fry until crispy)
14g glass noodles / suun (soak in water for 15mins and squeeze out water)
11gm dried bean curd sheets (Fucuk) (soak in water for 15mins and squeeze out water)
1 piece of assam keping/ garcinia atrovirdis
2 cups of semi-thick coconut milk

salt and sugar to taste

Pound into a paste (using pestle and mortar) 

14g dried prawns
1 large garlic (10g)
14 g fresh turmeric
3 large (44g) shallots
a pinch of salt

Prawn Sambal

150g prawns, cleaned and leave the tail intact
40g red onions (cut into rings)
1 tbsp tomato sauce
sugar and salt to taste

To pound into a paste

3 (60g) shallots
2 (12g) garlic
4 g shrimp paste
8 dried chillies (soak in hot water for 15mins and drained

To assemble:

4 to 5 Adabi Mini Rice Cakes (made with jasmine white rice) or 
Lemang/ Bamboo Rice Cubes 

(personally, I prefer Lemang as it is made with glutinous rice and coconut powder)
Boiled eggs
Shallot crisp
Chopped spring onions

For gravy: 

Cut all the vegetables in similar size and shapes. Deep fry tempeh until crispy and keep aside. Deep fry tauhu and keep aside. If using fried tofu then you don't need to fry it. Soak the suun and bean curd sheets in water for 20mins. Then drain and keep aside. Pound the ingredients for gravy and keep aside.

Heat about 4 to 5 tbsp of oil. Saute the pounded ingredients until aromatic. Then add in all the tough vegetables like carrots, long beans and eggplant and stir. Mix in 1 cup of coconut milk and 1 cup of water. Throw in assam keping. Leave to simmer gently. Once the vegetables are partially cooked, add in  Chinese cabbage, fried tempeh and tofu, suun and beancurd sheets and the other half of the coconut milk. Simmer gently as we don't want the coconut milk to break for 5mins. Add salt and sugar to taste. Close fire. 

For prawn sambal:

150g prawns, cleaned and keep tails intact
40gm red onions, cut into rings
1 tbsp tomato sauce

3 tbsp coconut milk (optional)
sugar and salt to taste

To pound into a paste

60g shallots
12g garlic
4g shrimp paste (belacan)
8 dried chillies (soak in hot water for 15mins and drained)

Heat 4 tbsp oil, and saute the pounded ingredients until aromatic. Then add in tomato sauce and stir. Add in prawns and red onions rings. Mix well. Add in salt and sugar to taste. leave to simmer for about 4 to 5mins. Dish out.

For rice cakes: follow instructions as per the packing. Leave to cool the rice cakes before cutting into a quarter. Discard the plastic from the rice cakes and place in a serving bowl. 

Assemble:

Pour the gravy on the rice cakes. Top with Sambal Udang. Place half of an egg at the side, sprinkling with some chopped spring onions and shallot crisp. Serve hot.