Lontong

Ingredients

Rice

2 cups, rinsed

Banana leaves

enough to wrap the rice

Coconut milk

2 cups

Chicken

1 pound, sliced

Green beans

1 cup, trimmed and cut into pieces

Cabbage

2 cups, shredded

Kaffir lime leaves

4 leaves, torn

Lemongrass

1 stalk, bruised

Galangal

1-inch piece, sliced

Shrimp paste

1 tablespoon

Chili sauce

for serving

Fried shallots

for garnish

Sugar

1 tablespoon, or to taste

Salt

to taste

Instructions

1. Soak the rice in water for 2 hours, then drain thoroughly.
2. Prepare the banana leaves by cutting them into large rectangles. Wrap the soaked rice tightly in the banana leaves and tie securely to form compact cylinders.
3. In a large pot, bring water to a rolling boil and add the rice cylinders. Cook for about 1 hour, or until the rice is fully cooked and firm to the touch.
4. While the rice is cooking, prepare the coconut curry. In a separate pot, heat the coconut milk over medium heat. Add the shrimp paste, galangal, lemongrass, and kaffir lime leaves. Allow the mixture to simmer for 10 minutes to infuse the flavors.
5. Add the sliced chicken, green beans, and cabbage to the coconut milk mixture. Cook until the chicken is fully cooked through and the vegetables are tender, about 15-20 minutes.
6. Season the curry with salt and sugar to taste, adjusting as needed for balance.
7. Once the rice cylinders are done cooking, carefully remove them from the boiling water and let them cool slightly. Unwrap the banana leaves and slice the rice into thick rounds.
8. To serve, place the sliced lontong on a plate, ladle the coconut curry over the top, and garnish with fried shallots. Serve with chili sauce on the side for an extra kick of heat.