Lontong (英文版）

4 tbsp. cooking oil
1 handful dried shrimps roughly pounded or use the machine chopper to chop coarse fine.
3 to 4 tbsp. chili paste *
2 big red onion – chopped finely
2 thump size langkuas (big ginger) bump or smash with the mortar
5 limau perut leaves lightly crush with your hands
1//2 tsp. turmeric powder
6 to 10 cups stock water depending how much stock you want (*)
1 can Carnation Evaporated low fat milk.
Chili paste *
20 to 30 small shallots
5 pips garlic
Thump size ginger
Chili poh or 5 red chili and 5 chili padi(small chili)
2 tsp. Belancan
Stock (*)
3 Chicken bones / 1 chicken
2 stalks celery
3pips garlic with skin
1 big white onion
1 carrot

Vegetables required
Cabbage
Long beans
Carrot
Turnip
Soft mini tau pok
Tau kwa – slice section into halves and deep fry

Serundeng (Spiced Grated Coconut)
1 cup grated coconut
1 tbsp. Meat curry powder
2 fragrant lime leaves
½ cup tamarind juice
1 tbsp. sugar
1 tsp. salt

Grind the ingredients below till fine:
4 shallots
1 clove garlic
1 cm turmeric
1 stalk lemon grass

Method
Put all the above ingredients in a shallow pan. Mix well and cook over low heat, stirring from time to time to prevent burning, until dry and crumbly.

Method
1. Heat oil and fry the chili paste until it bubbles and fragrance. (Note: the curry paste can keep into freezer at least 2 months or more)
2. Cook the stock for 2 hours, keep the soup only and leave it a side
3. Heat oil. Fry the blended/pounded dried shrimps till aromatic, until it bubbles like soap then it is ready.
4. Add in the finely shredded red onions until golden and add in the chili paste and turmeric powder and fry till aromatic.
5. Add in stock water.
6. Let the stock boil and add in the soft mini tau pok, fried tau kwa, cabbage, long beans, carrot and turnip..
7. Boil about 10 mins, add 1 can of low fat carnation evaporated milk to merge for 5 mins, taste for some salt before off the fire.
8. Keep the pot covered and let it simmer until serve. Serve together with Lon