Lontong - Revision history

Fire: Marked this version for translation

2025-06-23T12:17:10Z

Marked this version for translation

Fire at 06:11, 23 June 2025

2025-06-23T06:11:48Z

← Older revision		Revision as of 15:11, 23 June 2025
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			<languages />
			<translate>
	{{Short description\|Indonesian traditional rice cake}}		{{Short description\|Indonesian traditional rice cake}}
	{{italic title}}		{{italic title}}
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	''Lontong'' is traditionally made by boiling the rice until it is partially cooked and then packing it tightly into a rolled-up [[banana leaf]]. The leaf is secured with ''lidi semat'', a wooden needle made from the central rib of a coconut leaf, and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. Outer parts of ''lontong'' usually have a greenish color because of the chlorophyll left by the banana leaf rubbing off on the rice cake surface.		''Lontong'' is traditionally made by boiling the rice until it is partially cooked and then packing it tightly into a rolled-up [[banana leaf]]. The leaf is secured with ''lidi semat'', a wooden needle made from the central rib of a coconut leaf, and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. Outer parts of ''lontong'' usually have a greenish color because of the chlorophyll left by the banana leaf rubbing off on the rice cake surface.
	[[File:Wrapped lontong.jpg\|thumb\|Unwrapped ''lontong''. Different colors depend on the banana leaf which is used as the wrapper is a typically Indonesian ''lontong.'']]		[[File:Wrapped lontong.jpg\|thumb\|Unwrapped ''lontong''. Different colors depend on the banana leaf which is used as the wrapper is a typically Indonesian ''lontong.'']]
	Alternative ways of cooking ''lontong'' include placing uncooked rice into a [[muslin]] bag and then letting the water seep in and cause the rice to form a solid mass. Another popular and easier method is by using commercially available plastic pouches; rice-filled and punctured with a needle to create small holes to allow the water to seep into the package, which are then boiled until the rice becomes cooked and has filled up the pouch. This method was meant to imitate the banana leaf's liquid permeability. Nevertheless, the use of organic banana leaves is highly recommended for better health~~{{Citation needed\|reason=recommended by who and how is it healthier?\|date=January 2019}}~~ and ecological reasons.		Alternative ways of cooking ''lontong'' include placing uncooked rice into a [[muslin]] bag and then letting the water seep in and cause the rice to form a solid mass. Another popular and easier method is by using commercially available plastic pouches; rice-filled and punctured with a needle to create small holes to allow the water to seep into the package, which are then boiled until the rice becomes cooked and has filled up the pouch. This method was meant to imitate the banana leaf's liquid permeability. Nevertheless, the use of organic banana leaves is highly recommended for better health and ecological reasons.

	On the other hand, Malaysian ''nasi himpit'' ({{lit\|pressed rice}}) is traditionally created differently. The method is more a mechanical pressure than applying permeable boiling technique; freshly cooked rice is compressed for a few hours between two heavy stone slabs or two trays with a heavy weight on top to produce ''nasi himpit''. However, ''nasi himpit'' is now usually speedily produced in water-permeable plastic sachets filled with rice and boiled in water.		On the other hand, Malaysian ''nasi himpit'' ({{lit\|pressed rice}}) is traditionally created differently. The method is more a mechanical pressure than applying permeable boiling technique; freshly cooked rice is compressed for a few hours between two heavy stone slabs or two trays with a heavy weight on top to produce ''nasi himpit''. However, ''nasi himpit'' is now usually speedily produced in water-permeable plastic sachets filled with rice and boiled in water.
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	[[Category:Banana leaf]]		[[Category:Banana leaf]]
	{{二次利用\|date=8 June 2025, at 06:20}}		{{二次利用\|date=8 June 2025, at 06:20}}
			</translate>

Fire: /* Malaysia and Singapore */

2025-06-23T05:51:47Z

Malaysia and Singapore

← Older revision		Revision as of 14:51, 23 June 2025
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	=== Malaysia and Singapore ===		=== Malaysia and Singapore ===
	It is commonly called ''nasi himpit'' (lit. "pressed rice") in [[Malaysia]], and unlike lontong, ''nasi himpit'' is created by pressing rice overnight.~~<ref name="maggi"/>~~ The ''lontong'' rice cake is cut into smaller pieces, and these rice cake pieces are known as ''nasi himpit'' (compressed rice). The term ''lontong'' in Malaysia and Singapore usually refers to a dish that consists of rice cakes in a coconut-based soup such as ''[[sayur lodeh]]'' containing shrimp and vegetables like chopped cabbage, turnip, and carrots. Additional condiments are added either during cooking or in individual servings. These include things such as fried tempeh, fried tofu, boiled eggs, dried cuttlefish ''sambal'', fried spicy shredded coconut (''serunding kelapa''), fried chicken, etc.		It is commonly called ''nasi himpit'' (lit. "pressed rice") in [[Malaysia]], and unlike lontong, ''nasi himpit'' is created by pressing rice overnight. The ''lontong'' rice cake is cut into smaller pieces, and these rice cake pieces are known as ''nasi himpit'' (compressed rice). The term ''lontong'' in Malaysia and Singapore usually refers to a dish that consists of rice cakes in a coconut-based soup such as ''[[sayur lodeh]]'' containing shrimp and vegetables like chopped cabbage, turnip, and carrots. Additional condiments are added either during cooking or in individual servings. These include things such as fried tempeh, fried tofu, boiled eggs, dried cuttlefish ''sambal'', fried spicy shredded coconut (''serunding kelapa''), fried chicken, etc.

	''Nasi himpit'' is also an accompaniment to satay and is eaten with peanut sauce. In the east coast states of Peninsular Malaysia, ''nasi himpit'' is eaten with peanut sauce (''kuah kacang'') for breakfast. ''Nasi himpit'' is also one of the ingredients in the Malaysian version of chicken ''soto''.		''Nasi himpit'' is also an accompaniment to satay and is eaten with peanut sauce. In the east coast states of Peninsular Malaysia, ''nasi himpit'' is eaten with peanut sauce (''kuah kacang'') for breakfast. ''Nasi himpit'' is also one of the ingredients in the Malaysian version of chicken ''soto''.

Fire: Created page with "{{Short description|Indonesian traditional rice cake}} {{italic title}} {{Infobox food | name = ''Lontong'' | image = lontong.jpg | image_size = 250px | caption = A traditional way of serving lontong | alternate_name = | country = Indonesia | region = Java | national_cuisine = Indonesia, Malaysia and Singapore | creator = | course = Main course | served = Room temperature | main_ingredient = C..."

2025-06-23T05:51:22Z

Created page with "{{Short description|Indonesian traditional rice cake}} {{italic title}} {{Infobox food | name = ''Lontong'' | image = lontong.jpg | image_size = 250px | caption = A traditional way of serving lontong | alternate_name = | country = Indonesia | region = Java | national_cuisine = Indonesia, Malaysia and Singapore | creator = | course = Main course | served = Room temperature | main_ingredient = C..."

New page

{{Short description|Indonesian traditional rice cake}}
{{italic title}}
{{Infobox food
| name = ''Lontong''
| image = lontong.jpg
| image_size = 250px
| caption = A traditional way of serving lontong
| alternate_name =
| country = [[Indonesia]]
| region = [[Java]]
| national_cuisine = [[Indonesian cuisine|Indonesia]], [[Malaysian cuisine|Malaysia]] and [[Singaporean cuisine|Singapore]]
| creator =
| course = Main course
| served = Room temperature
| main_ingredient = Compressed rice cooked in [[banana leaf]]
| variations = Various
| similar_dish = ''[[Burasa]]'', ''[[ketupat]]'', ''[[lemang]]'', ''[[lepet]]''
| calories =
| other =
}}

'''''Lontong''''' ({{IPA|id|ˈlɔn̪t̪ɔŋ}}) is an [[Indonesian cuisine|Indonesian dish]] made of compressed [[rice cake]] in the form of a [[Cylinder (geometry)|cylinder]] wrapped inside a [[banana leaf]], commonly found in [[Indonesia]], [[Malaysia]], and [[Singapore]]. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for [[steamed rice]]. The texture is similar to that of ''[[ketupat]]'', with the difference being that the ''ketupat'' container is made from woven ''janur'' (young [[coconut]] leaf) fronds, while ''lontong'' uses banana leaves instead.

It is commonly called ''nasi himpit'' (lit. "pressed rice") in [[Malaysia]], despite being created using other methods.

''[[Arem-arem]]'' also known as ''lontong isi'' is a smaller version of ''lontong'' and "halal" distant relative of ''[[bakcang]]'', filled with vegetables and occasionally meat, eaten as a snack.

The dish is usually served hot or at room temperature with [[peanut sauce]]-based dishes such as ''[[gado-gado]]'', ''[[karedok]]'', ''[[Ketoprak (food)|ketoprak]]'', other traditional salads, and [[satay]]. It can be eaten as an accompaniment to [[coconut milk]]-based soups, such as ''lontong sayur'', ''[[Soto (food)|soto]]'', ''[[gulai]],'' and [[curries]]. It is also used as an alternative to [[vermicelli]] noodles.

==History==
The origin of lontong is from ''[[ketupat]]''. Both are made from the main ingredient of steamed rice in a banana leaf wrapper or young coconut leaf. Initially, ''lontong'' was only considered ordinary food. However, after the spread of [[Islam]] to [[Java]], the tradition of eating ''lontong'' and ''ketupat'' began. [[Sunan Kalijaga]] was the first to introduce ''lontong'' to Javanese people, including ''ketupat''. This is part of the ''[[da'wah]]'' carried out by Sunan Kalijaga at that time. ''Lontong'' is often served with [[Gulai|Gulai sauce]] and vegetables, ''chayote'', [[tempeh]], [[tofu]], ''[[tauco]]'', [[Telur pindang|boiled egg]], ''[[sambal]]'', and ''[[krupuk]]'' crackers.

== Preparation ==
[[File:Sate ayam lontong asongan.JPG|thumb|right|Wrapped ''lontongs'' with satay selling in [[Java]], [[Indonesia]]]]
[[File:Lontong perforated plastic packets in NL.jpg|thumb|upright|Uncooked and cooked ''lontong'' made in perforated plastic pouches]]
''Lontong'' is traditionally made by boiling the rice until it is partially cooked and then packing it tightly into a rolled-up [[banana leaf]]. The leaf is secured with ''lidi semat'', a wooden needle made from the central rib of a coconut leaf, and cooked in boiling water for about 90 minutes. Once the compacted rice has cooled, it can be cut up into bite-sized pieces. Outer parts of ''lontong'' usually have a greenish color because of the chlorophyll left by the banana leaf rubbing off on the rice cake surface.
[[File:Wrapped lontong.jpg|thumb|Unwrapped ''lontong''. Different colors depend on the banana leaf which is used as the wrapper is a typically Indonesian ''lontong.'']]
Alternative ways of cooking ''lontong'' include placing uncooked rice into a [[muslin]] bag and then letting the water seep in and cause the rice to form a solid mass. Another popular and easier method is by using commercially available plastic pouches; rice-filled and punctured with a needle to create small holes to allow the water to seep into the package, which are then boiled until the rice becomes cooked and has filled up the pouch. This method was meant to imitate the banana leaf's liquid permeability. Nevertheless, the use of organic banana leaves is highly recommended for better health{{Citation needed|reason=recommended by who and how is it healthier?|date=January 2019}} and ecological reasons.

On the other hand, Malaysian ''nasi himpit'' ({{lit|pressed rice}}) is traditionally created differently. The method is more a mechanical pressure than applying permeable boiling technique; freshly cooked rice is compressed for a few hours between two heavy stone slabs or two trays with a heavy weight on top to produce ''nasi himpit''. However, ''nasi himpit'' is now usually speedily produced in water-permeable plastic sachets filled with rice and boiled in water.

== Dishes ==
Similar to rice, the taste of ''lontong'' is bland and neutral, and it depends on other ingredients to give a taste through spices and sauces. Commonly, ''lontong'' serves as a compact alternative to steamed rice. It can be served with almost any traditional dish recipe as a staple food, but is often eaten with [[peanut sauce]] or [[coconut milk]]-based soup.

=== Indonesia ===

==== Lontong sayur ====
{{main|Lontong sayur}}
[[File:Lontong sayur without spoon.JPG|thumb|right|''Lontong sayur'', ''lontong'' rice cake served with vegetables, tofu, and boiled egg in coconut milk soup, with ''krupuk'' and ''sambal'', popular in Jakarta]]
In Indonesia, especially among [[Betawi people]], lontong usually served as ''lontong sayur'', pieces of lontong served in coconut milk soup with shredded [[chayote]], [[tempeh]], [[tofu]], hard-boiled egg, ''[[sambal]],'' and ''[[kerupuk]]''. ''Lontong sayur'' is related and quite similar to ''[[Ketupat sayur]]'' and is a favourite breakfast menu next to ''[[bubur ayam]]'' and ''[[nasi uduk]]''.

==== Lontong balap ====
{{main|Lontong balap}}
In Surabaya, ''lontong balap'' is made from ''lontong'', ''taoge'' (bean sprouts), fried tofu, ''lentho'' (fried mashed beans), fried shallots, ''sambal petis'' and sweet soy sauce. East Javanese ''lontong'' and ''tofu'' recipes are known for their distinctive flavour, acquired from a generous amount of ''[[petis]]'' (a type of shrimp paste).

==== Lontong cap go meh ====
{{main|Lontong cap go meh}}
[[File:Lontong Cap Gomeh.jpg|thumb|right|''[[Lontong cap go meh]]'', a Chinese-style ([[Peranakan]]) of lontong, can be found around [[Jakarta]].]]
The more elaborate recipe of ''lontong'' is ''[[lontong cap go meh]]'', a [[Peranakan]] [[Chinese Indonesian]] adaptation of traditional [[Indonesian cuisine|Indonesian dishes]], lontong served with rich ''[[opor ayam]]'', ''[[sayur lodeh]]'', ''sambal goreng ati'' (beef liver in sambal), [[acar]], ''telur pindang'' (hard boiled [[tea egg]]), [[Rousong#Pork-less versions|''abon'']] (beef floss), and ''koya'' powder (mixture of soy and dried shrimp powder). ''Lontong cap go meh'' is usually consumed by the Chinese Indonesian community during ''[[Cap go meh|the Cap go meh]]'' celebration.

==== Lontong dekem ====
{{main|Lontong dekem}}
Lontong dekem is originated from [[Pemalang Regency]], Central Java. The process involves soaking the lontong in soup until it is submerged, hence the name ''dekem'' meaning "immersion" in Pemalang Javanese dialect.

==== Lontong kari ====
{{main|Lontong kari}}
''Lontong kari'' is lontong served in soupy chicken [[curry]] and vegetables. It is become a specialty breakfast of [[Parahyangan]] region.

==== Lontong bengkalis ====
Lontong bengkalis from [[Bengkalis Regency]], [[Riau]], consists of lontong, jackfruit soup, and peanut sauce. It is also sprinkled with anchovies and slices of green bird's eye chili.

==== Lontong gulai pakis ====
In [[West Sumatra]], a [[Minangkabau cuisine|Minang dish]] from [[Padang Pariaman]] is called ''lontong gulai pakis'', lontong served with young [[fern]] leaves ''[[gulai]]''. Usually served with hard-boiled eggs and ''kerupuk jangek'' or ''[[krupuk kulit]]'' (cow skin crackers).

==== Lontong kikil ====
''Lontong kikil'' is lontong serve in spicy [[cow's trotters]] soup and vegetables.

==== Lontong kupang ====
[[File:Lontong kupang.jpg|thumb|right|''Lontong kupang'', a specialty dish of [[Sidoarjo]]]]
Another lontong recipes are ''lontong kupang'' and ''lontong balap'' from [[Surabaya]] and [[Sidoarjo]] area in [[East Java]]. ''Lontong kupang'' is made of ''lontong'' served with [[Potamocorbula|small white clams]].

==== Lontong krubyuk ====
''Lontong krubyuk'' is a traditional [[Karimunjawa]] dish. The term ''lontong krubyuk'' itself comes from the Javanese language ''krubyuk'' or ''ngrubyuk'' means walking in water or puddles. This name corresponds to the appearance of a dish that contains a lot of gravy. A serving of ''lontong krubyuk'' comes with ''lontong'', half-cooked bean sprouts, sliced celery leaves, and shredded chicken stew, and then is poured with broth.

==== Lontong mie ====
''Lontong mie'' is one of the popular dishes in [[Surabaya]]. It consists of slices of ''lontong'', yellow noodles, fried tofu, ''petis'' (shrimp paste sauce), bean sprouts, ''lento'' (black-eyed pea fritter), and fried shallots.

==== Lontong pical ====
[[File:Lontong pical 3.jpg|thumb|right|''Lontong pical'']]
''Lontong pical'' is a [[Minang cuisine|Minang]] food. It is rice cake with noodles and vegetables smothered in thin peanut sauce also sprinkled with [[krupuk]].

==== Lontong tahu ====
A ''lontong'' dish from [[Blora]], [[Central Java]]. It is made of slices of ''lontong'', fried tofu, and peanut sauce and served on a teak leaf plate.

==== Lontong tuyuhan ====
''Lontong tuyuhan'' is slices of rice cake with chicken and coconut milk soup. It is a delicacy of [[Rembang Regency]].

==== Arem-arem ====
{{main|Arem-arem}}
[[File:Arem-arem.JPG|thumb|right|''Arem-arem'', filled lontong snack]]
''Arem-arem'' is the smaller size ''lontong'' filled with diced vegetables such as [[carrot]], [[common bean]], and [[potato]] seasoned with salt and red chili, or tofu, ''[[oncom]],'' and [[tempeh]]; sometimes also filled with minced meat or ''abon'' (beef floss), are eaten as a snack. The rice is flavored with [[coconut milk]]. This kind of snack is called ''arem-arem'' in [[Javanese language|Javanese]], but commonly called simply ''lontong'' or ''lontong isi'' in other parts of Indonesia. It is a common snack in Java, and quite similar to ''[[lemper]]'', but uses common rice instead of sticky rice ''lemper''. It usually uses a thin, young banana leaf as a wrapper, a thin, light yellow-green colored banana leaf. ''Lontong'' on the other hand, usually uses thicker, mature banana leaves. The texture of ''arem-arem'' snacks is softer compared to those of common ''lontong'', due to the thinner banana leaf, addition of coconut milk, and prolonged boiling and steaming period.

=== Malaysia and Singapore ===
It is commonly called ''nasi himpit'' (lit. "pressed rice") in [[Malaysia]], and unlike lontong, ''nasi himpit'' is created by pressing rice overnight.<ref name="maggi"/> The ''lontong'' rice cake is cut into smaller pieces, and these rice cake pieces are known as ''nasi himpit'' (compressed rice). The term ''lontong'' in Malaysia and Singapore usually refers to a dish that consists of rice cakes in a coconut-based soup such as ''[[sayur lodeh]]'' containing shrimp and vegetables like chopped cabbage, turnip, and carrots. Additional condiments are added either during cooking or in individual servings. These include things such as fried tempeh, fried tofu, boiled eggs, dried cuttlefish ''sambal'', fried spicy shredded coconut (''serunding kelapa''), fried chicken, etc.

''Nasi himpit'' is also an accompaniment to satay and is eaten with peanut sauce. In the east coast states of Peninsular Malaysia, ''nasi himpit'' is eaten with peanut sauce (''kuah kacang'') for breakfast. ''Nasi himpit'' is also one of the ingredients in the Malaysian version of chicken ''soto''.

==See also==
{{Portal|Food|Indonesia|Malaysia|Singapore}}
* ''[[Burasa]]''
* ''[[Ketupat]]'', a similar dish with container made from weaved ''janur'' (young palm leaves)
* ''[[Lemper]]''
* ''[[Lepet]]''

{{Indonesian cuisine}}
{{Malaysian cuisine}}
{{Singaporean cuisine}}

[[Category:Indonesian snack foods]]
[[Category:Indonesian rice dishes]]
[[Category:Javanese cuisine]]
[[Category:Malay cuisine]]
[[Category:Malaysian cuisine]]
[[Category:Cocossian cuisine]]
[[Category:Banana leaf]]
{{二次利用|date=8 June 2025, at 06:20}}