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Lontong Goreng (Stir-Fried Lontong)

Ingredient	Amount
Ingredients A
Dried red chili	8 pieces
Garlic	2 cloves
Shallots	3 pieces
Ingredients B
Cooking oil (eg Canola oil)	2½ tablespoons
Minced chicken	200g
Salt	¼ teaspoon
Sugar	⅛ teaspoon
Frozen Mixed vegetables, defrosted	½ cup
Egg, beaten	2
Egg white	2
Lontong, cubed	1.5 log / 750g
Spring onion	1 stalk/ 2g
Fried onion	¼ tablespoon

Put ingredients A into blender, and blend until smooth.
In a pan, heat up cooking oil. Sauté the blended ingredients until fragrant.
Add in minced chicken and ⅓ cup of water. Leave it to cook with medium heat until water evaporates.
Add in salt, sugar and mixed vegetables.
Push all the ingredients aside to add the beaten eggs in middle. Mix well with the other ingredients.
Add in the lontong and toss well. Let it cook for 3-5 minutes before turning off the heat.
Garnish with spring onions and fried onions. It’s ready to serve!

COOKING TIPS:

You may adjust amount of dried red chili according to preferred level of spiciness.

Recipe available in English, Chinese and Malay. Download PDF here

Frozen mixed vegetables is an affordable and convenient alternative to fresh vegetables for haemodialysis patients. It is lower in potassium and has a longer shelf life.
Homecooked lontong goreng is flavourful yet 65% lower in sodium compared to lontong goreng from the market, by using natural ingredients such as garlic, shallots and dried chilies replacing sodium-containing seasonings.

Carbohydrate:

44g

Protein:

20g

Total fat:

17g

Sodium:

215mg

Potassium:

284mg

Phosphate:

213mg

Recipe contributed by Ms Atiqah Aznam, NKF Dietetics Department