Lontong, Nasi Himpit and Peanut Sambal (Sihat)

Ingredients:
(a) Nasi Himpit
260g (2 packets) 'ketupat' rice
2 litre (10 cups water)
1 screwpine (pandan) leaf

(b) Lontong Gravy
400 ml (2 cups) diluted coconut milk from 1/4 coconut
400 ml (2 cups) low fat ot non fat milk
10 g fresh tumeric (kunyit), blended
70 g (2 stalks) lemon grass, crushed (serai)
75 g (5) red chillies, sliced finely
115 g (5) long beans, sliced diagonally
200 g (1 small size) carrot, sliced
100 g (1/4 small size) cabbage, cut into large pieces
150 g yam bean (sengkuang), cut finely
200 g (2 pcs) soft tauhu, cut into 8 pieces
50 g (2 small packets) suun (beancurd)
30 g dried soy beancake (tauhu) or tempe
6 g (1 teaspoon) salt
20g (2 tablespoons) vegetable oil
1 tumeric leaf

(c) Peanut Sambal
10 g (10) dried chillies
30 g (2) shallots (small onions)
5 g (1 pip/clove) garlic

(3 ingredients above blended with 125 ml (1/2 cup) water

75 g groundnuts, roasted and ground coarsely
30 g (2 tbsps) brown sugar
3 g (1/2 tsp) salt
15 ml (1tbsp) vegetable oil
200 ml (2 cups) water
25 g (1 tbsp) tamarind juice
2 cm galangal (lengkuas) and 1 stalk lemon grass, crushed

Nasi Himpit:
1. Boil water and pandan leaf.
2. Add packets of rice. Ensure that packets are covered with water. Add water if necessary
3. Leave to cook for 1 1/2 to 2 hours. Drain.

Lontong Gravy:
1. Saute (tumis) shallots, fresh tumeric and red chillies until fragrant.
2. Add all ingredients except coconut milk and milk. Stir well and bring to boil.
3. Lower heat. Add milk and diluted milk. Stir and remove from heat. (Milk to be added in after all ingredients are cooked, otherwise it would become lumpy if added in at an early stage).

Peanut sambal:
1. Saute shallots, garlic and dried chillies until fragrant. Stir well.
2. Add groudnut, brown sugar, salt and water. Leave to cook.
3. Add tamarind juice, galangal and lemon grass.
4. Cook until oil forms.

This is a healthier version. The original version uses fully coconut milk (more than 1/4 coconut).

Serves 5