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Mee Lontong Serunding

Published on 7th May 2021 In |

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Ingredients

  • Lontong Mee:
  • 1 pc Mi URAI Original
  • 500ml Coconut milk
  • Salt (to taste)
  • Banana leaf (to taste)
  • Serunding:
  • 2 Red chilies
  • 5 cloves Shallots
  • 2 cloves Garlic
  • 1/2 tbsp Coriander, roasted
  • 2 Candlenuts, roasted
  • 1 cm Galangal, crushed
  • 1 Bay leave
  • 1 stick of Lemongrass, crushed
  • 50gr Palm sugar, shredded
  • 2 tbsp Tamarind water
  • 50 ml Water
  • Half Coconut, grated lengthwise
  • Sugar and Salt, to taste
  • 2 tbsp Cooking oil
  • 12 boiled Quail eggs, split into 2 parts
  • Sambal terasi, to taste

Instructions

  • 1. Lontong Mee:
  • 2. Boil coconut milk with salt until it boils, remove from heat
  • 3. Add Mi Urai and cooked until desired tenderness.
  • 4. Remove and keep aside.
  • 5. Wrap lengthwise with banana leaves, pressed.
  • 6. Pin with a stick at both ends, steam for 15 minutes until cooked.
  • 7. Remove and keep aside.
  • 8. Serunding:
  • 9. Blend chilies, shallots, garlic, coriander and candlenuts in a food processor until smooth.
  • 10. Stir-fry the spices above with galangal, bay leave and lemongrass until fragrant
  • 11. Add palm sugar, tamarind water and water. Cooked until absorbed, then season with sugar and salt.
  • 12. Add shredded coconut, cook over low heat. Stir gently until completely dry, and then lift.
  • 13. Cut the Lontong 1cm, topped with sambal terasi, serunding and boiled quail egg. Serve to celebrate your Eid al -Fitr

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