Super Soft Lontong Rice & Authentic Sayur LODEH recipe

I never like to eat LONTONG anywhere because, most of the time the Lontong Rice were either too hard or dry when served and the Sayur Lodeh tasted like a typical mixed vegetables in coconut milk.

The instant rice cakes you can find , is lacking the infused banana leaf aroma .
I remembered I have eaten once in Kelang an authentic mini lontong rice in a family gathering during Eid , which had a very nice banana leaf fragrant from the ‘Pisang Batu’ leaves and a very nice infused greenish colour transfered to the outer layer of the Lontong.

From that day , I told myself that I need to cook this to achieve the same standard !

Being a picky eater for Lontong meal , cooking from scratch , helps me to figure out the perfect recipe making sure that everyone in the family will love it .

Add on to that, I am sharing an authentic Sayur Lodeh recipe inherited from generations , and that you will be surprised to note the non complicated ingredients used ! The recipe that we have been using during our restaurant years (1990 - 2007) serving Lontong as a breakfast meal at Nora Islamic Restaurant .

Side dishes may vary. You can choose to have a Long list of it as it’s a personal preference .

**typo ~ add more water to the boiling Lontong rice during the 2-3 hrs when necessary so that the moulds remain submerged all the time

Enjoy Cooking !
#norasaharicooks

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#lontong
#lodeh