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Lontong Rujak
Malacca — Mother recipe · en it
A colorful and flavorful dish perfect for a summertime lunch.
📷 Astari28 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 200g of lontong
- 100g of onion
- 50g of red bell pepper
- 50g of green bell pepper
- 50g of melon
- 50g of eggplant
- 50g of cucumber
- 50g of yellow bell pepper
- 100g of shrimp
- 50g of seasonal fruit
- 2 tablespoons of rujak sauce
- 2 tablespoons of coconut oil
Method
- Cut the bell peppers, cucumber, melon, and eggplant into small cubes.
- Boil the lontong in salty water for 5 minutes.
- In a pan, sauté the coconut oil and garlic for 2 minutes.
- Add the bell peppers, cucumber, eggplant, and melon, cook for 5 minutes.
- Add the lontong, seasonal fruit, and shrimp, mix well and cook for another 5 minutes.
- Pour the rujak sauce and mix well to combine the flavors.
- Serve hot or cold, garnish with mint leaves.
The story
Lontong Rujak originates from the Malacca region in Malaysia, where a rich culinary mix of Indonesian and Malay influences can be found. This dish has long been a specialty of local families, often prepared during festivals and celebrations.
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