Entree: Indonesia – East Java – Lontong Balap (East Javanese compressed rice cakes served in a savory-sweet broth with bean sprouts, fried tofu, and lentho fritters)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 18 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lontong, approx. 1 lb (450 g), sliced
- 8 oz (225 g) firm tofu, drained and cut into 3/4-inch (2 cm) cubes
- 6 lentho fritters, approx. 1.5 oz (45 g) each
- 4 cups (960 ml) chicken or vegetable stock
- 1/4 cup (60 ml) kecap manis (sweet soy sauce)
- 3 tbsp (45 ml) vegetable oil
- 4 shallots, thinly sliced (about 2.5 oz (70 g))
- 3 cloves garlic, minced (about 0.4 oz (12 g))
- 1 tbsp (15 g) petis udang (thick shrimp paste)
- 1 tbsp (12 g) palm sugar or brown sugar
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) white pepper
- 4 cups (200 g) bean sprouts, rinsed
- 2 tbsp (30 ml) sambal oelek or Indonesian chili paste (adjust to taste)
- 1/4 cup (30 g) fried shallots for garnish
- 2 tbsp (6 g) chopped scallions
- 2 tbsp (8 g) chopped fresh celery leaves
- 2 lime wedges per serving
- Krupuk or prawn crackers for serving (optional)

Show original ingredient measurements

- 1 lontong, approx. 1 lb (450 g), sliced
- 8 oz (225 g) firm tofu, drained and cut into 3/4-inch (2 cm) cubes
- 6 lentho fritters, approx. 1.5 oz (45 g) each
- 4 cups (960 ml) chicken or vegetable stock
- 1/4 cup (60 ml) kecap manis (sweet soy sauce)
- 3 tbsp (45 ml) vegetable oil
- 4 shallots, thinly sliced (about 2.5 oz / 70 g)
- 3 cloves garlic, minced (about 0.4 oz / 12 g)
- 1 tbsp (15 g) petis udang (thick shrimp paste)
- 1 tbsp (12 g) palm sugar or brown sugar
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) white pepper
- 4 cups (200 g) bean sprouts, rinsed
- 2 tbsp (30 ml) sambal oelek or Indonesian chili paste (adjust to taste)
- 1/4 cup (30 g) fried shallots for garnish
- 2 tbsp (6 g) chopped scallions
- 2 tbsp (8 g) chopped fresh celery leaves
- 2 lime wedges per serving
- Krupuk or prawn crackers for serving (optional)

Instructions

1. Prepare tofu and lentho: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Fry tofu cubes until golden and crisp, about 4–6 minutes; drain on paper towels. If lentho are pre-made, shallow-fry in remaining oil until crisp and warmed through; if making lentho from scratch, deep-fry spoonfuls of seasoned mashed mung/black-eyed peas until golden.
2. Make the broth: in a saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat. Sauté sliced shallots until soft and translucent, 3–4 minutes. Add minced garlic and petis udang; cook 1 minute until fragrant. Pour in chicken stock, kecap manis, palm sugar, salt, and white pepper; bring to a gentle simmer and cook 8–10 minutes to let flavors meld.
3. Blanch bean sprouts: bring a small pot of water to a rapid simmer, add bean sprouts and blanch 30–45 seconds until just tender-crisp; drain and cool briefly under cold water to stop cooking.
4. Assemble plates: place 3–4 slices of lontong in each bowl. Top with a portion of blanched bean sprouts, several fried tofu cubes, and 1–2 lentho fritters. Spoon hot broth over the assembly to moisten mixture.
5. Finish and serve: add a dollop of sambal to each bowl to taste, sprinkle with fried shallots, scallions and celery leaves, and serve immediately with lime wedges and optional krupuk on the side.