Savor the bold and complex flavors of Indonesian cuisine with this classic dish, featuring bite-sized pieces of rice cake simmered in a rich and savory coconut milk-based broth.

  • 40min

    prep time

  • 40min

    cook time

  • 24



  • 1000 g Lontong Rice Cakes, quartered
  • 4 Eggs, boiled and halved
  • 300 g Tempeh, diced and pan-fried
  • 300 g Firm Bean Curd, diced and pan fried
  • 80 g Dried Bean Curd Skin
  • 400 g Chinese Cabbage, diced
  • 10 Long Beans, cut into 2” length
  • 3 Medium Carrots, diced
  • 1 L Coconut Milk
  • 30 g Desiccated Coconut, toasted
  • 2 Lemongrass
  • 500 ml Water
  • Salt, to taste
  • Lontong Rempah
  • 20 g, McCormick® Chili Powder
  • 8 g, McCormick® Turmeric, Ground
  • 8 g or 1½ tsp, McCormick® Garlic Powder
  • 45 g, McCormick® Onion Powder
  • 3 g, McCormick® Ginger, Ground
  • 5 Candlenuts, chopped
  • 4 Lemongrass, minced
  • 80 g Dried Shrimp, soaked and minced
  • 40 g or 2½ tbsps Belachan (Shrimp Paste)
  • 300 g Coconut Milk
  • 6 tbsp Oil

Nutrition information (per serving)


  • To make the Rempah, heat up the oil in a medium sized pan over medium heat.

  • Add the belachan and saute until aromatic, about 5 minutes.

  • Add the dried shimp and continue cooking for another 5 minutes.

  • Add the candlenut and lemongrass and further cook until the lemongrass softens slightly and is aromatic.

  • Next, add the coconut milk and cook until the paste turns darker and the oil splits from the coconut milk.

  • Add all the remaining dried McCormick spices and continue cooking on low heat until aromatic.

  • The Rempah is ready, this can be refrigerated for up to 1 week.

  • To make the Lontong, add the whole lemongrass, water and coconut milk to the Rempah and bring to a boil, add the carrots and long bean and simmer for about 10 minutes or until the vegetables are 50% cooked.

  • Add all the remaining ingredients and simmer for an additional 10-15 minutes or until all the ingredients are cooked through. Serve warm.