Entree: Indonesia – Java – Lontong Balap (Javanese plate of compressed rice cakes with sprouts, fried tofu and savory petis sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 4 pieces lontong (compressed rice cakes), sliced, about 8 oz (225 g) total
- 2 cups (150 g) bean sprouts, trimmed and rinsed
- 8 oz (225 g) firm tofu, cut into 8 wedges and fried until golden
- 3 tbsp (45 g) petis udang (Javanese shrimp paste sauce)
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) vegetable oil, plus more for frying
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tsp (5 g) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 1/2 tsp (2 g) salt
- 1/4 tsp (0.5 g) ground white pepper
- 2 large eggs, hard-boiled and halved, approx 100 g total
- 1 cup (about 30 g) krupuk udang (shrimp crackers) for serving
- 2 tbsp (15 g) fried shallots for garnish
- 2 green onions, thinly sliced
- Lime wedges for serving

Instructions

1. Prepare the lontong: slice each lontong into 1/2-inch thick rounds. Bring a pot of water to a gentle simmer, add the lontong slices briefly (1–2 minutes) to warm through, then drain and keep warm.
2. Blanch the bean sprouts in boiling water for 30 seconds, drain and set aside on paper towels to remove excess moisture.
3. In a small saucepan over medium heat, warm 2 tbsp (30 ml) vegetable oil. Add sliced shallots and sauté until soft and translucent, about 4 minutes. Add minced garlic and cook 1 minute more.
4. Stir in the petis udang (3 tbsp / 45 g) and kecap manis (3 tbsp / 45 ml). Add the tamarind water, salt and white pepper. Gently simmer the mixture, stirring, until it becomes a glossy, slightly thick sauce, about 4–6 minutes. Taste and adjust sweet-salty balance with more kecap manis or petis as desired.
5. Heat oil for frying in a skillet or wok (enough to shallow fry). Fry tofu wedges until crisp and golden on all sides, about 3–4 minutes per side; drain on paper towels. If you prefer, shallow-fry krupuk briefly according to package instructions.
6. To assemble: place 3–4 slices of lontong in each bowl or plate. Top with a handful of blanched bean sprouts, 2–3 fried tofu wedges, and a halved hard-boiled egg.
7. Spoon generous amounts of the warm petis-kecap sauce over each plate. Garnish with fried shallots, sliced green onions and krupuk on the side. Serve immediately with lime wedges to squeeze over before eating.