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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.
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.
Lontong, coconut milk soup, shredded chayote, tempeh, tofu, hard-boiled egg, sambal and krupuk Lontong sayur (lit. vegetable rice cake) is an Indonesian traditional rice dish made of pieces of lontong served in coconut milk soup with shredded chayote , green bean , unripe jackfruit , tempeh , tofu , hard-boiled egg , sambal and krupuk .
Lotek. Lotek (alt. spelling: lothek, Javanese: ꦭꦺꦴꦛꦼꦏ꧀) is a Javanese (Indonesian) vegetable-based salad with peanut sauce. [1] While the sauce ingredients are the same with that of pecel, lotek sauce is typically much sweeter to taste, a nod to a classic "Matraman" (adj. belong to the Mataram Sultanate) cuisine.
In Surakarta, a pecel variant called lothek (alt. spelling: lotek) includes the use of some raw vegetables, lontong, and gorengan. The name "lothek" is derived from "luthik", a wooden spatula used to scoop the peanut sauce from a cowek (grinding bowl). [12] Pecel tumpang is a pecel smothered with tumpang (tempeh sauce).
Lemang (Minangkabau: lamang) is a Minangkabau [7] traditional food made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo.
Lontong balap (lit. racing rice cake) (Javanese: ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦧꦭꦥ꧀, romanized: lonthong balap) is an Indonesian traditional rice dish, well known in Javanese cuisine, made of lontong (pressed rice cake), tauge (bean sprouts), fried tofu, lentho (black-eyed pea fritter), fried shallots, sambal petis and sweet soy sauce.
Ketupat pulut is also called ketupat daun palas in Malaysia, primarily found in northern Malay Peninsula and among the Malay community of southern Thailand. Usually ketupat pouch are made from janur or young palm leaves fronds. However, in Kalimantan, nipah leaves might be used and woven into ketupat as well. [17]