2tablespoondry shrimps*, soaked for 10 minutes and drained
3 ¼cupwater(800 ml)
1.8ozgreen beans(50 g)
1medium size carrot
0.9ozglass noodles(25 g), cut into 8-10 cm length, more or less
0.8oztofu skin, soaked until soft and cut into 2 inches length
14ozcoconut milk(400 ml)
compact rice (rice cakes)
To a mortar, add in red onion, dry shrimps, candle nuts, garlic cloves and pound into a paste. Set aside. You can also use a blender.
Heat some oil in a pot and add in lemongrass, galangal and cook until they release their fragrances. Add in previously pounded paste, water and cook until the onion is soft. Stir frequently to avoid it getting burnt.
Add in turmeric powder and cook until the powdery taste is gone. Add in water and mix well. Add in green beans, carrots, bring to a boil and cook until the veggies are almost cooked. Add in cabbage, tofu skin and cook until the veggies are fully cooked.
Add in glass noodles, tofu, coconut milk and mix well. Bring to a simmer and add in the shrimps and leave for them to fully cooked. Ready to serve
Assembling a lontong bowl
In a bowl, pour in the lontong. Add in compact rice (rice cakes), sprinkle some chilis, add in boiled egg and sambal to your taste.