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Lontong Balap Seafood

Lontong Balap Seafood – - Recipe

The history of the name "lontong balap" comes from the way traders peddled this food in ancient times. They use a large container (kemaron), similar to a barrel, and carry it while walking fast so as not to be left behind by buyers, so that it looks like they are competing with each other (race).

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Ingredients

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Lento

  • Tolo Beans / rice beans, soak overnight 250.0 g
  • Grated cassava 250.0 g
  • Young shredded coconut 50.0 g
  • Shallots 50.0 g
  • Garlic 25.0 g
  • Kencur 15.0 g
  • Kaffir Lime Leaves 8.0 g
  • Tapioca Flour 20.0 g
  • Ground Coriander 10.0 g
  • Fine cumin 5.0 g
  • Granulated Sugar 12.0 g
  • Salt 7.5 g
  • Mushroom broth 5.0 g
  • Wheat Flour 20.0 g

Petis Sauce

Seafood Broth

  • AK 20 Shrimp 100.0 g
  • Octopus 100.0 g
  • Green mussels 200.0 g
  • Shallots , fine 50.0 g
  • Garlic , fine 25.0 g
  • Chung green onion 20.0 g
  • Celery Leaves 25.0 g
  • Shallots 30.0 g
  • Nutmeg seeds 5.0 g
  • Salt 30.0 g
  • Granulated Sugar 36.0 g
  • Powder Broth 10.0 g
  • Pepper Powder 5.0 g
  • Water 3000.0 g

Complementary

  • Bean Sprouts 600.0 g
  • Lontong 400.0 g
  • Large Fried Tofu 200.0 g
  • Lentho tolo bean 300.0 g
  • Shallots, fried 20.0 g
  • Sweet Soy Sauce to taste 50.0 g
Created By:
No Chef Image

Tassa Ramadhita

Chef UFS

The history of the name "lontong balap" comes from the way traders peddled this food in ancient times. They use a large container (kemaron), similar to a barrel, and carry it while walking fast so as not to be left behind by buyers, so that it looks like they are competing with each other (race).

...

Preparation

  1. Lento

    • Wash the tolo beans thoroughly, then soak them in water overnight before use
    • Puree the onion, garlic, kencur along with sugar, salt, cumin, and coriander powder
    • Blend coarse chickpeas, don't overdo it
    • Mix the tolo beans that have been coarsely blended with the spices that have been fined, stir until smooth together with tapioca flour, coconut and grated cassava
    • Add thinly sliced kaffir lime leaves, stir again until well mixed
    • Taste
    • Flat oval shape or to taste
    • Fry the tolo bean lentho dough until golden brown, remove and drain
    • Ready to be served
    • Tip: 1 recipe for lentho beans can be about 22 pcs

  2. Petis Sauce

    • Coarsely chopped garlic and cayenne pepper
    • Sauteed garlic and coarsely chopped cayenne pepper until fragrant
    • Add enough water about 300ml
    • Add Grade A and Grade B petis, stir until smooth and boiling
    • Serve with Lontong Balap

  3. Seafood Broth

  4. Complementary

    • Mashed the onion and garlic
    • Sauté the shallots and garlic that have been mashed earlier until fragrant
    • Add the pre leaves, sauté until slightly wilted, then remove
    • Bring 3 liters of water to a boil together with the shrimp
    • When it boils, add the spices that have been sautéed earlier
    • Add all the seasoning salt, sugar, broth powder, pepper and nutmeg. Stir until smooth
    • Add bean sprouts, green onions and celery. Wait a while for the water to boil again, not too long
    • Serve it in a plate along with lontong, fried tofu, tolo bean lentho, scallop satay and chili sauce. Don't forget to sprinkle the fried shallots
Created By:
No Chef Image

Tassa Ramadhita

Chef UFS
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