Lontong

Lontong is a traditional Indonesian dish made of compressed rice that is then cooked in a banana leaf. The dish is commonly found in Indonesia, Malaysia, Singapore, and Brunei. It is considered a staple food in these regions and is often served at festive occasions and traditional ceremonies.

Preparation

The preparation of Lontong involves the compression of rice into a cylinder shape, which is then wrapped in a banana leaf. The wrapped rice is boiled until it becomes firm and the rice grains stick together. The banana leaf imparts a unique flavor to the rice. After cooking, the rice cake is cut into small pieces before serving.

Serving

Lontong is typically served as an accompaniment to other dishes. It is commonly served with rendang, a spicy meat dish, or sayur lodeh, a vegetable stew in coconut milk. It is also a key component of certain dishes like ketupat, gado-gado, and satay.

Variations

There are several regional variations of Lontong. In Java, it is often served with a spicy peanut sauce. In Sumatra, it is commonly served with a spicy beef stew. In Bali, it is often served with a variety of local dishes.

Cultural Significance

Lontong holds a significant place in the culinary traditions of Indonesia and its neighboring countries. It is often served during festive occasions such as Eid al-Fitr, the end of Ramadan, and during traditional ceremonies. It is also a popular street food and is widely available in food stalls and markets.

See Also

• Ketupat
• Rendang
• Sayur lodeh
• Gado-gado
• Satay

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  Lontong

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  Lontong perforated plastic packets

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  Wrapped lontong

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  Lontong sayur

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  Lontong Cap Gomeh

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  Lontong kupang

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  Lontong pical

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