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Lontong Goreng (Stir-Fried Lontong)
Lontong Goreng (Stir-Fried Lontong)
- Preparation Time: 20 minutes
- Yield: 4 servings
Instructions:
| 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
Healthy Tips
- 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.
- Nutrition content per serving: (Energy: 409kcal)
Carbohydrate:
44g
Protein:
20g
Total fat:
17g
Sodium:
215mg
Potassium:
284mg
Phosphate:
213mg
Recipe contributed by Ms Atiqah Aznam, NKF Dietetics Department
