Lontong Tahu Campur

Lontong Tahu Campur
Prepare ingredients.
Put 200 grams of peanut into a pan.
Roast peanut without using additional oil.
Cool slightly and transfer to a mortar.
Grind roasted peanut coarsely.
Transfer to a food processor.
Add chili peppers (at will).
Add chunks of 2-3 centimeters of galangal.
Add 4 garlic cloves.
Add chunks of 1/2 red onion.
Add 1 teaspoon of salt.
Grind the spice mix finely.
Heat 2 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add pieces of 1 stalk of lemon grass.
Add 3 kaffir lime leaves.
Continue stir-frying briefly.
Add 100-150 milliliters of vegetable stock.
Add 250 milliliters of coconut milk.
Add 30 grams of palm sugar.
Stir and cook until everything is mixed well and the sauce thickens.
Remove from the heat and let it cool down a bit.
Heat the cooking oil in a wok (for deep-frying).
Cut 3-4 tofus into 1 centimeter thick slices. Put the tofu into the hot oil.
Fry until golden brown.
Remove fried tofus from the oil.
Pat fried tofus dry with paper towels.
Prepare servings. Cut the lontong into bite sized pieces (at will).
Cut 250-300 grams of white cabbage into fine strips (as shown in the picture).
Add the white cabbage strips to the lontong (at will).
Cut the fried tofu into small cubes.
Add the tofu pieces to the lontong (at will).
Add 2-3 tablespoons of peanut sauce.
Add 1 tablespoon of sweet soy sauce.
Sprinkle with 1 tablespoon of fried onion.


Lontong Tahu Campur (lontong and fried tofu with peanut sauce) is an Indonesian dish. Lontong is a dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia and Singapore. The rice rolled inside banana leaf and boiled, then cut into small cakes as staple food replacement of steamed rice.


  lontong (compressed rice cake)
3 tofu (3-4 chunks)
250 white cabbage (250-300 grams)
150 grams peanut
  chili peppers (at will)
2 galangal (2-3 cm)
4 cloves garlic
1 red onion
1 teaspoon salt
1 lemon grass
3 kaffir lime leaves
150 milliliters vegetable stock
250 milliliters coconut milk
30 grams palm sugar
  sweet soy sauce
  fried onion
  cooking oil