ingredients:
100 g beef meat
- 3 shallots or half of medium red onion
- 2 cloves of garlic
- 1 block beef seasoning mixture/beef bouillon (Maggi or Knorr block)
- Pinch of pepper
- 250 g of bean sprouts
- 1 stalk of celery leaf
- 2 tablespoons of fried shallot
- 500 ml of water
For Lentho
- 100 g of red soya bean
- 50 g of tapioca flour
- 30 g granted coconut
- 1 teaspoon coriander
- 3 shallots
- 2 cloves of garlic
- A pinch of pepper
- salt to taste
For Sambal Petis
- 1 cloves of garlic
- 5 bird's eyes chillies
- 2 tablespoons of dried shrimp paste (petis udang)
- 1 tablespoons of water
- 1 teaspoon of sweet soy sauce (kecap manis)
Additional Ingredients
- Lontong (compressed rice), check the recipe here.
- 200 g fried tofu
- Sweet soy sauce (kecap manis)
- 2 tablespoons of fried shallot for garnish
Directions
A. The broth
1. Boiled the beef meat with 500 ml water until you get the beef broth. Take out the meat.
2. Blend or grind the shallots, garlic, salt and pepper. Then heat the oil and sauté the paste until fragrant.
3. Put the fried paste into the broth; add beef seasoning mixture/beef bouillon. Continue cooking for 5 minutes. Then add the celery and the bean sprout. Let it cook for few minutes. Don't cook it too long because it would make the bean spout overcooked (too soft)
B. Lentho
1. Bring to boil red bean. Cook until its soft enough. When it's cooked, take out from the water and let it cold.
2. Grind or blend the shallots, garlic, coriander, salt and pepper into paste. Then add the red bean and smashed coarsely.
3. Then add the tapioca flour and the granted coconut. Mix well all the ingredients.
4. Form into oval small dough. Fry in deep wok over medium heat until crispy. Remove from the pan. Cut into pieces before serve.
C. Sambal Petis
1. Fry the garlic and the chillies. Set aside.
2. Then blend or grind them with dried shrimp paste (petis udang). Add the water and sweet soy sauce (kecap manis), mix them.
D. Serve
In a plate, cut lontong into small pieces, then add the bean sprout, lentho, fried tofu and garnish fried shallot. Pour the broth, and then drizzle with sweet soy sauce. If you like it spicy, add the petis sambal.
- 3 shallots or half of medium red onion
- 2 cloves of garlic
- 1 block beef seasoning mixture/beef bouillon (Maggi or Knorr block)
- Pinch of pepper
- 250 g of bean sprouts
- 1 stalk of celery leaf
- 2 tablespoons of fried shallot
- 500 ml of water
For Lentho
- 100 g of red soya bean
- 50 g of tapioca flour
- 30 g granted coconut
- 1 teaspoon coriander
- 3 shallots
- 2 cloves of garlic
- A pinch of pepper
- salt to taste
For Sambal Petis
- 1 cloves of garlic
- 5 bird's eyes chillies
- 2 tablespoons of dried shrimp paste (petis udang)
- 1 tablespoons of water
- 1 teaspoon of sweet soy sauce (kecap manis)
Additional Ingredients
- Lontong (compressed rice), check the recipe here.
- 200 g fried tofu
- Sweet soy sauce (kecap manis)
- 2 tablespoons of fried shallot for garnish
Directions
A. The broth
1. Boiled the beef meat with 500 ml water until you get the beef broth. Take out the meat.
2. Blend or grind the shallots, garlic, salt and pepper. Then heat the oil and sauté the paste until fragrant.
3. Put the fried paste into the broth; add beef seasoning mixture/beef bouillon. Continue cooking for 5 minutes. Then add the celery and the bean sprout. Let it cook for few minutes. Don't cook it too long because it would make the bean spout overcooked (too soft)
B. Lentho
1. Bring to boil red bean. Cook until its soft enough. When it's cooked, take out from the water and let it cold.
2. Grind or blend the shallots, garlic, coriander, salt and pepper into paste. Then add the red bean and smashed coarsely.
3. Then add the tapioca flour and the granted coconut. Mix well all the ingredients.
4. Form into oval small dough. Fry in deep wok over medium heat until crispy. Remove from the pan. Cut into pieces before serve.
C. Sambal Petis
1. Fry the garlic and the chillies. Set aside.
2. Then blend or grind them with dried shrimp paste (petis udang). Add the water and sweet soy sauce (kecap manis), mix them.
D. Serve
In a plate, cut lontong into small pieces, then add the bean sprout, lentho, fried tofu and garnish fried shallot. Pour the broth, and then drizzle with sweet soy sauce. If you like it spicy, add the petis sambal.