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Lontong is an Bruneian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, [1] [2] commonly found in Brunei, 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.
It is similar to lontong, but with a richer flavour acquired from the coconut milk. It is a delicacy of the Bugis and Makassar people of South Sulawesi. It is also a dish associated with the Bugis diaspora, notably in the Malaysian states of Johor, Selangor, Sabah, and Sarawak where there are large established communities. [4]
Sayur lodeh can be served with steamed rice (separated or mixed in one plate), or with sliced rice cake, called lontong. This is typical for Singapore and Malaysia (nasi himpit). Dried squid sambal, boiled egg and coconut serunding are often added to lontong.
Soto, Meat broth, typically served with plain rice, lontong, or noodles depending on regional variation as well as personal preference. Telur pindang, marbled eggs boiled with herbs and spices. Commonly seen in Javanese Malaysian wedding feasts and festive occasions, particularly in Johor.
Johor Laksa (Laksa Johor) from Johor state in southern Malaysia resembles Penang Laksa but differed greatly because it is eaten with spaghetti and the broth are made of grilled wolf herring (parang), concentrated coconut milk, onion and spices. The uniqueness of Johor Laksa lies in the use of spaghetti and the concentration of its gravy.
Derived from Indian cuisine, also there is a famous local version in Batu Pahat, Johor. Bubur Ashura Peninsular Malaysia Porridge Type of porridge made from grains. Bubur ayam: Nationwide Porridge Rice porridge Bubur Pedas Sarawak Porridge Type of porridge made from finely ground sauteed rice and grated coconut. It is popular during Ramadan.
Lontong cap go meh is actually not a single dish but more of a meal set with several side dishes, served in similar fashion to nasi campur or nasi Bali.It is a combination of several Javanese favourite dishes—each often prepared and cooked separately—and combined in a single plate prior to serving.
Arem-arem is often described as a smaller size lontong with fillings, so it is sometimes also called lontong isi (lit. "filled lontong"). [ 1 ] It is common in Java , and often found in Indonesian marketplaces as jajan pasar ("market munchies"), a type of kue (snack) offered there.