Lontong

INGREDIENTS – BLENDED PASTE
1 medium red onion
4 small red onion
4 pip garlic
2 inches tumeric (2 tbsp tumeric powder if no tumeric)
1 inch Ginger
50gms dried shrimp (dehrdrated – use water to help blend)
2 Red chili
2 chili padi (add more if you want it spicier)
3 dried chili (dehydrated)
1 tomato

OTHER INGREDIENTS
2 inches lemongrass (smashed)
2 inches galangal (smashed)
500 gram Prawn (devained, remove shell. Leave shell and head is more flavourful)
250gm Santan (best fresh)
1L water
1 carrot (cut into 2 inches strip)
1/2 sengkuang (cut into 2 inches strip)
6 – 8 long beans (cut into 2 inches strip)
1 brinjal (cut into 2 inches strip)
1 tempe (cut into cube)
3 hard taufu (cut into cube)
1/4 Cabbage (cut big chunks)
1 large fu chuk (dehydrated and cut large chunks)
1 handful of Tang hoon (dehydrated)
2 tsp sugar
1 tsp Salt
1 tbsp Chicken Powder

INGREDIENTS – TO SERVE WITH
Nasi Empit (boiled and cut into cubes)
3 Hard boiled egg (cut half)

METHOD
1. Coat cubed taufu and tempe with salt and tumeric powder.
2. Fry taufu, remove. Then fry tempe, remove and set aside
3. Using left over oil, fry paste with in lemongrass and galangal. Fry till fragrant.
4. Add carrots and sengkuang. Add santan and water. Leave it to simmer.
5. Add in cabbage, green beans and brinjal. Leave it to boil.Once boiled, add fu chuk and tang hoon.
6. Add chicken stock powder, sugar and salt to taste
7. Boil till add veg is cooked. Add in tempe and taufu.
8. Serve hot with nasi empit, sambal and boiled egg.