This article relies largely or entirely on a
single source. Relevant discussion may be found on the
talk page. Please help
improve this article by
introducing citations to additional sources. Find sources: "Lontong balap" – news · newspapers · books · scholar · JSTOR (August 2020) |
Course | Main course |
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Place of origin | Indonesia |
Region or state | Java |
Created by | Javanese |
Serving temperature | Hot |
Main ingredients | Lontong, bean sprouts, fried tofu, fried mashed beans, fried shallots, sambal petis and sweet soy sauce |
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. East Javanese lontong and tofu recipes are known of their distinctive flavour, acquired from generous amount of petis (a type of shrimp paste). The origin of the dish is from Surabaya in East Java, Indonesia. [1]
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This article relies largely or entirely on a
single source. Relevant discussion may be found on the
talk page. Please help
improve this article by
introducing citations to additional sources. Find sources: "Lontong balap" – news · newspapers · books · scholar · JSTOR (August 2020) |
Course | Main course |
---|---|
Place of origin | Indonesia |
Region or state | Java |
Created by | Javanese |
Serving temperature | Hot |
Main ingredients | Lontong, bean sprouts, fried tofu, fried mashed beans, fried shallots, sambal petis and sweet soy sauce |
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. East Javanese lontong and tofu recipes are known of their distinctive flavour, acquired from generous amount of petis (a type of shrimp paste). The origin of the dish is from Surabaya in East Java, Indonesia. [1]
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