Lontong Balap Surabaya - Best serve with "Kerang"
Ingredients:
150 grams bean sprouts, boiled briefly, drained.
Crackers and fried chips taste.
To taste oil, for frying.
4 pieces of rice cake, sliced round.
150 grams know, salt water soaked, fried, diced.
Materials and Seasoning (Lento):
250 grams of cassava, peeled, grated.
1 leek, thinly sliced.
2 cloves of garlic.
½ tsp coriander, roasted.
1 cm turmeric.
1 cm kencur.
1 kaffir lime leaves.
½ tsp salt.
Materials and Seasoning :
250 grams of meat tetelan.
6 cloves garlic, fried, mashed.
½ teaspoon pepper.
1 leek, thinly sliced, pan-fried.
1.5 liters of water
.
Ingredients for chili paste:
5 red peppers, boiled, mashed.
8 cayenne fruit, boiled, mashed.
2 tablespoons shrimp paste.
¼ teaspoon salt.
2 tablespoons hot water.
1 tablespoon lemon juice.
Recipe How To Make Lontong Balap (Surabaya):
Kuah: boiled meat until tender, remove from heat, cut into cubes, then put back into the broth. Put all the salad dressing, let the sauce boil song and flavors to infuse, remove, set aside.
Lento: spice puree lento (except chives), and then mixed with grated cassava and onion slices and stir well. Elliptic shape, and fry over medium heat until browned, remove and drain. Lento cut according to taste, set aside.
Petis sauce: Mix all sauce ingredients, stir, set aside
Arrange the rice cake in a serving bowl, add the know, lento, and bean sprouts, then flush with kauh and meat. Sprinkle with fried onions.
Serve with sambal paste.