During Eid celebrations, the whole family gathers at home—my older siblings and younger siblings all come back. I usually take advantage of this time to cook a big meal, prepare meat and chicken, and the dining table is usually filled with food, not to mention the various cookies that are a must. This moment has become a customary celebration tradition where everyone returns home to gather. Since I still live with my mother, her house naturally becomes the gathering place. Usually, one day before the big day, I’m busy cooking for the upcoming holiday. I prepare a lot of food, including those cookies, which I started making a week ago.

![20260527_100241.jpg](https://files.peakd.com/file/peakd-hive/nurfay/EppNaZ7c2iBMV36pTWiRUweDGc9Y7K48wjujQRgj4W3mes4Tg1vtMnMcybQBUG8ZAV7.jpg) Now, for tomorrow’s main dish, I plan to make my own lontong. Lontong is rice cooked for hours wrapped in banana leaves. It’s usually enjoyed with various side dishes—soup, noodles, tauco, rendang, and others. Usually, I buy lontong every year, but this time I plan to make it myself. I’m not sure why, but I really love trying new things—making lontong has been on my to-do list for a long time. After seeing tutorials on social media, I decided to give it a try this time. Even though I’m feeling tired, I have to do this because it’s truly enjoyable. ![20260527_093318.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xAVyVmxeayhVTLx7PK8LnFKg7oK5wx9Gry6USX9ZeYMTDseTpeaTPtrNhW5pJDBMxVb.jpg) This first attempt had me feeling very anxious and worried that I might fail, but I was so happy when, after a long process, the lontong turned out perfectly cooked.

Ingredients

Next, I’ll guide you through making lontong. The ingredients are quite simple—you just need to prepare 1 kg of rice, washed until clean, then drained until dry. Second, you’ll need wide banana leaves; to make wrapping easier, you can sun-dry or briefly toast them over a flame to soften the leaves. Of course, you’ll need bamboo skewers to secure the leaves—this is essential because, in my opinion, using anything else would be much more difficult.

![20260526_093446.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wCQUSkWzVYyedB7pkMCKCV5DDcuwpyCGaUeLqAGZiWKaxQf5K141DEcZBPGxgjJAM86.jpg)

![20260526_093456.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23w2ebZiW2JGtvwDo8vznvb4bFXQCq9vtKhuHGkzZBgpdK4HZktcgHvwBUw8ZZhL6Dekv.jpg)

Cooking Procedure

* **Procedure for Making Lontong** First, I make the leaf wrappers. To ensure they’re uniform, I use a pipe as a guide and secure the ends with toothpicks.

![20260526_102426.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xVEe5hjySrRSfAktqmibs5RLFn4BSVetvQ3oeqWQfUm6PvQdYP3HkM8dhVpo8tBYP5X.jpg) ![20260526_102442.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23w2m43xCz2r7TcaK5QVm4RPAhY1Fbour5owTz79YVwuXWS6hcVPuejNqqyKKikY9aNmp.jpg)

![20260526_102732.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xKvHKnJZSqpX3qzZsxj8bPdtcyRgxwwMjjj67x4djWkD9Z8ZH1CQ4s5t8bN66SWVqgJ.jpg) ![20260526_095130.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23z7HvTXWKFvGJo5rdsLcESVdwS9HBxSz8M2y3q2ETWGionUF4iyVEc4RsbwgUq95m4UD.jpg)

Fill the prepared banana leaves halfway with rice. Then tie them tightly with toothpicks to ensure the leaves don’t tear and the rice doesn’t spill out during boiling.

![20260526_105011.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xyNn8Bh3mXaP7gaBVxuiQcPujwsNhDJmfBiwJb9qmHZyEVFnLbji6t93CLHis6dnq19.jpg) ![20260526_105034.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23zGj6rEw9TPpixYJoKQnkmfvMhKDCXJwKFVr3ZZrTjpyAEbzQwsW11hfWNiChcEueWFH.jpg)

![20260526_105052.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23yTiz8mcxMwiBRTNPbsiNyWyDXeTfbX43VSnxNz64sEFtD3g7Sa3z8cp3s8CDR5PAq67.jpg) ![20260526_105103.jpg](https://files.peakd.com/file/peakd-hive/nurfay/243LziKhnnopFCDyLr46xxzovjHVHxdvVVnLVpdZGcX1CrpJnsx71UfpUYiHSLNhRAEHM.jpg)

Prepare a larger cooking pot, then place the prepared lontong inside and add water until it’s fully submerged. Cook in a wood-fired stove; the cooking process takes a long time, about 5 to 6 hours. If the water level drops during cooking, simply add more. The fire doesn’t need to be too intense—the key is to keep the water boiling throughout the cooking process.

![20260526_115450.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xATv3i6EMoxQjhqBajfo7CJn5pL66VLDDjYyKngDbXg4XEfmyTzYR5SL2NSy4hEbTWP.jpg) ![20260526_120633.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wWu6Mv5swx4QP4mSUfe5Z1Anx7z7kagBM9CwfTvdz8o35R8Q7Lf2J8xuTgYZsrqxurF.jpg)

![20260526_121219.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23tH3RktJBh75ZwGbP5vEKUsNvEnc8wL8inu7dKacnqhXT6NyQ1UZVMi2YHAYYWSr179Z.jpg) ![20260526_121550.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23uQrH83oSApjyshKEjeUdnb3iYofT1M8u8V58T3vksbsSSZDqjNuYX8Mq2GjDu4F9jrv.jpg)

After 6 hours, I start removing the lontong and drain it until the water is completely dry. Since this is meant for tomorrow, I leave it standing overnight so the lontong stays nice and firm.

![20260526_140556.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wqdoDezLo8dfXAkDnu8eVoDbHCfzjKUJHNKosyfTWSvKBgRefp3FacqmdF8QYgzn9gx.jpg)

![20260526_194238.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xATGnKfyvqnCmDYDz9qsbLv3q5x3kJ9JRqXqjjogaW7pBTGUtx3ArVWg2V55HyQEWWR.jpg)

Just look at the beautiful result—the lontong is evenly cooked, with no uncooked rice grains; everything turned out perfectly. It’s perfectly cooked, chewy, and soft—not hard at all. I absolutely love the result.

![20260527_093311.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wX1G14Hri6azi881Ym8nPvBurR2JuTvseQvxet4Q2MiVDWpj4MLs3MkEqCxE8SnpCph.jpg) ![20260527_092911.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23vi5tTSpnXHjLoeRma76DAuafs7GbrwrDs8JRmRN51j8uMZkTa8UnnbKdZ81rjUcgmbd.jpg)

![20260527_092859.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23ynUgKdRYBSSJg4K5897Vhyin7X9jpYKN7G9PE545Lqt1T7KjwZzau5Rh4vWwn1eBFYM.jpg) ![20260527_092905.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wMeav65Z5Zei2gUGUaUC5tFJbaPjNDr3nypwZi79996FvM2fFB1yLbZaJgEQchaKsPJ.jpg)

After making the lontong, I prepared the broth and the other side dishes. I cooked the various side dishes for the lontong the night before. I didn’t record the entire process; I’ll just explain the key steps in preparing each of the side dishes.

* **Boiling the Noodles** First, I boiled the thin noodles. Lontong is traditionally enjoyed with these thin noodles; in my opinion, other types of noodles just don’t pair well with it. Cook the noodles until they’re fully cooked. I think there’s too much noodle in this one package—half a package would be enough.

|![20260526_194533.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23vsZBR66MXyzHq3XncAraNUwoXon4u8qnSB3GGdcB1b4WD46YV18roTwes8cc1iM9TXc.jpg)|![20260526_204029.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xVPD4AYQRPsfrG8PE4uCi8b6CfSURRz5aG11A68TAoCUPQbtGA9xvJzDpW8Pg77s975.jpg)|![20260527_094155.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wCNqWNryEN7q4PMmnw1fy51n2wzRaHkPzwXCnSqdQJcjDWiFCZbY3ML7QJJ5J7q3Tn8.jpg)| |-|-|-|

* **Lontong Lodeh Broth** Next, I prepare the seasoning for the lontong broth. The ingredients are quite simple: just 6 bird’s eye chilies, 7 red chilies, 3 cm of turmeric, 3 cloves of garlic, 4 shallots, and 2 candlenuts. For aromatic herbs: 1 stalk of lemongrass, 1 kaffir lime leaf, and 2 bay leaves. As for the vegetables, I add 2 chayotes and 20 melinjo leaves. And also about 2 liters of coconut milk—it doesn’t need to be too thick

![20260526_212649.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23uFU8FZrBuWr77iWQmyyosXy2guiJhJmRGNvEk6gDrHmPV1vtVUCimdrjRGQd5CMyDao.jpg)

![20260527_082745.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23uFW7vKpjSxC4Webt3DeQbzViQCexkPGPuUDbav15TSqKsLBJdjzb6Lbf7tpEs9fcss5.jpg)

Blend all the spices until smooth, then sauté them in a little oil in a pan until dry. Don’t forget to add the aromatic leaves: lemongrass, kaffir lime leaves, and bay leaves. If available, you can also add star anise or cinnamon.

![20260527_082803.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23y8woYPn8cSdwxAPquV5QSUaT2txKXwkVvZVgFbtzRzp3sVnYKgtUwkbcThmj1Qu8vQ2.jpg)

![20260527_082752.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wMWWMvHDQGJH7mhA6MWn3ZQdPsSZCviRYwCzWqzL8QHdwmuMAZAUiaiWo9ujV1WJoFM.jpg)

Then combine the coconut milk, all the vegetables, and the sautéed spices in a pot, and cook until tender and boiling. Season with salt, or add a little mushroom broth if desired.

![20260527_083558.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wX5ZEmQzthZMX4ZkN6zEZnJtjcrw2qdV6mViciA5hzZe1usahwG7r1ZxPk49ZuH68KE.jpg) ![20260527_083728.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xAZecqPFnPUUXJE5pW8PJ9hmk2SxSYXWomA9PmBfLKmrq271XRKAMk9rkqnscE8pM54.jpg)

![20260527_085249.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wMcxr5JZxpyDxSgPboZDEA1w7N1xw2UNqWk43kxf9uaQyj7hwUbCj7hLpvSNdjVuLPU.jpg) ![20260527_094144.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23uFRzHqtrhgCnNDQv6Ysdyc38mi8dc7BMcBrB8ZRLhEDW9ykuU1dmUeBsurfqHuZckvs.jpg)

* **Shrimp Tauco with Green Chili** Now, this is my favorite dish: shrimp tauco with green chili. In my opinion, lontong just isn’t the same without it. It’s made simply by stir-frying, but it’s that delicious. ![20260526_202848.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xAaGn6aXCHKor2fiPctzzRHXXCNjX7KucimuTGPMqHKu1dYYnb14jod6WGmTspxk4k5.jpg) Ingredients: 300 grams of shrimp, 40 grams of green chili, 2 tomatoes, 4 cloves of garlic, 2 shallots, 50 grams of tauco, and 1 stalk of lemongrass.

Chop all the ingredients; slice the green chilies diagonally, and mince the garlic by hand. Then sauté the garlic in enough oil—don’t forget to add the lemongrass.

![20260526_202857.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23z7HzrfzkUWmqJdNRiC296GTY43dCSp9NzVmYAEhvtYT6SLaSv9ZW9zPEynFK5vc1jzN.jpg) ![20260526_202900.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23ydCPjwZSDHuXnRdcrfDh5UcNz3Lqt3M84qUf7fVPftFJbwZxXh22CuoMLx2EEQChWQ9.jpg)

![20260526_203250.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23tvgT9HqapPqbtouLLpHajhnvjHwQbAcjupmBs8YepsqfRAf3QxjTXyDayLrnTTRa6kA.jpg) ![20260526_203752.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23vhuRb9Zh9Jm4CtKVcGGXQiBYhjKdNFi1rvkJ9gSyhvKwUVRjtYrotexBtxU669T65tV.jpg)

Add the shallots and diced tomatoes Add the shrimp, then add the tauco; use only the tauco beans and rinse the tauco to reduce the saltiness.

![20260526_203827.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23vsStVXgbAQnRzVoTqm74eioheLbnSZuvK4DMFNUWgarAUi4KH8iFDTiGgwD7cJ8tYY8.jpg)

![20260526_203858.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23tmDZ51BQXy3Y2MSQ3NrdT8prmrkXopehpdQXdE7WULtZ68E6Z1hYZcoNHRmH1dxYtZ4.jpg)

Finally, add the green chilies, pour in a little water, and cook until done. Adjust the seasoning—if the flavor isn’t quite right, you can add a little salt.

![20260526_204026.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wWu32dJ2bDuitHML3TK67E2DjyKBXqPAEtwaAtnLQsFeVoCmxYdr3rCcjUST2j9XNyJ.jpg)

![20260526_204533.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wWriw87T71v7hnqvNMv2cy8PMhoqt1DU2Kuhhk23GMBiZvPrt3W5EWPhB79QCA43hdB.jpg)

* **Fried Tempeh and Medan Anchovies with Sambal** Since tempeh and Medan anchovies don’t require many ingredients, I intentionally made this fried sambal with a stir-fry using minimal seasoning. ![20260526_210249.jpg](https://files.peakd.com/file/peakd-hive/nurfay/EpLhU6XHTeE8GubCrcaE5nBPCBm1CshRhrhtAJ1zDyAk297XEe1BPSti5bAudA8SPvc.jpg) The ingredients are quite simple: 2 blocks of tempeh, cut into small pieces; 20 grams of Medan anchovies; 1 clove of garlic; 1 shallot; and sweet soy sauce to taste.

![20260526_210642.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23tmJ4hYAvmYKkFUW6xGF8BEwcXPhWQ3JdDaes8nYQqvGuA9z9tJVJxD1huafneKVxr1i.jpg)

![20260527_094201.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xyUutScZZEyV6R4GMUT2i26RyniW8nMHx9vMxFU4rhM93e8BY1tm4C4xRSipvLcead1.jpg)

Fry the tempeh and anchovies until they’re dry, fully cooked, and perfectly crispy. Then, sauté the garlic, add the soy sauce, and cook the tempeh and anchovies until dry.

Result

![20260527_094241.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23vi42XHykN6QsPpg9AcsResgMJf4nRWVa3eB76vePussDQ1Yj8cct1jArfnmcRT18CEH.jpg) I arranged everything on the table so we could eat together, carefully setting it all out to make it easier for us to enjoy later. I cut the lontong into small pieces and placed them in all the containers on the table. I’ve prepared the full spread, including sambal goreng, crackers, and fried onions.

![20260527_094218.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xVPTWUXYhmpUNLjUc3sW8J1KugiVUxWKeWPheVQ52Su1vHqw9DDU2pdi1QnU5onAvUm.jpg)

![20260527_094158.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23ynYcLYmEbt9AaZV4QejQGN1BzCoKew1ewHwpSSXyrrQWg8HMGgUp7SCn6nAuxJ7q4ed.jpg)

![20260527_094200.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23xp6UuaQXWYEqfiqoRYH33X842cx7YPoqbYbzAbt1AH5QCDjLnZJApS6p8FcwcmEePdV.jpg)

![20260527_094206.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23y98KFwrXKiXGomQF1jnsc4eqeF3uK3jfa84RaHNriBkUzX1DJTrsb6gJDtY2FMf59aX.jpg)

Once everything was ready, I made one serving for my husband and arranged it neatly so I could take a photo. My husband couldn’t wait to try my homemade lonyong, and I served it with this rebdang meat—it was absolutely perfect. ![20260527_100232.jpg](https://files.peakd.com/file/peakd-hive/nurfay/242DLJBCG5Run6Xzf4DhHkUfpBR7RH4MduDVf8UD31XJ6T1K6yVMhgSYrSX5mE8pjZNmC.jpg) The perfect finishing touch to a meal—it feels so wonderful to enjoy a dish I’ve made myself with such satisfaction. Don’t even think about how exhausting it was to do everything on my own. The process of preparing the ingredients took a lot of time, and then cooking each dish one by one at home. When it was served on the plates and everyone enjoyed it heartily, it was all worth it.

| ![20260527_100315.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23zkxrRzYASZY8Wi67VQYAbVHET8od5wHTUBaajD7rUkG3GufcQWTmRbwF6yPgT3sSjFB.jpg) | ![20260527_100347.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23wgWWAJojxY494U7WVhsqEJrKaQvsbX5HSPY5XzYrh5hkKPsb2JP44cfaJyvAxkawWoS.jpg) | ![20260527_100402.jpg](https://files.peakd.com/file/peakd-hive/nurfay/23vi8XjB2KKphgbTtRvopMM4EZJfNNT8T4wzP18mS63qYSWaQSvEjUxpSPKHtCbVzgDGh.jpg) | |-|-|-|

The result was so perfect—the broth was just right, the flavor was spicy, savory, and full of umami, and the texture of the lontong was perfect; everything was just right on the palate. Hopefully next year I can make it again and go through all this cooking preparation.

![20230506_212938_0000.png](https://files.peakd.com/file/peakd-hive/nurfay/23yTv75jgyP5CSod1jCZoAPbPAnA7mSYtNJUa33KmuA4GgtmxGNNUyyxR9bq8gsiGS8qF.png)

**Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.**

https://files.peakd.com/file/peakd-hive/nurfay/23ywu7wxoiHaR6iFfqmt51kte5iJSyQjURLhDmkUrEDCc2saFSzeKzRUXCStKFpZhTmMn.jpg

About The Author

_{Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.}

Lontong kari