Lontong with Egg and Sambal
South Indian • All Foods
How to Make Lontong with Egg and Sambal (Traditional & Healthy Version)
Lontong with Egg and Sambal is a cherished Malaysian snack that beautifully represents the country's multicultural culinary heritage. Often enjoyed during festive mornings or as a hearty snack, this dish consists of compressed rice cakes (lontong), boiled eggs, and a spicy sambal sauce. The subtle flavor of pandan-infused rice complements the richness of santan (coconut milk) in the accompanying vegetable stew, while the fiery sambal adds a signature kick that Malaysians love. This healthy recipe uses local ingredients such as lemongrass, tofu, and a medley of fresh vegetables, making it both nutritious and satisfying. In Malaysia, Lontong is especially popular during Hari Raya and communal gatherings, symbolizing togetherness and celebration. It is beloved across all communities – Malay, Chinese, and Indian – showcasing Malaysia’s inclusive food culture. This lighter, vegetarian version keeps the spirit of the dish alive while being mindful of calories and wholesome nutrition. The combination of plant-based protein, fibre-rich vegetables, and moderate use of santan makes it a balanced choice for anyone seeking authentic Malaysian flavors without excess calories.
Ingredients(for 1 plate with 2 pieces lontong, 1 egg, and sambal)
- 1 cup Rice (Jasmine or local white rice)
- 1 leaf Pandan leaf (Tied into a knot)
- 2 Eggs (Hard-boiled)
- 1/2 cup Carrot (Julienned)
- 1/2 cup Cabbage (Shredded)
- 100g Tofu (Cubed, pan-toasted)
- 1/4 cup Santan (Light coconut milk)
- 1 stalk Lemongrass (Bruised)
- 2 tbsp Chili paste (For sambal)
- 1/2 Onion (Sliced)
- 2 cloves Garlic (Minced)
- 1 tbsp Cooking oil (Preferably canola or sunflower)
- to taste Salt
Instructions
- 1
Rinse and drain rice. Place rice and pandan leaf in a rice cooker with 1.5 cups water. Cook until rice is soft and sticky.
15 minutes
Using pandan leaves imparts a fragrant aroma to the rice.
- 2
Transfer cooked rice into a clean square plastic bag or banana leaf. Compress tightly and let cool for 30 minutes to set the lontong shape.
5 minutes (plus 30 minutes cooling)
Compressing ensures authentic texture and easy slicing.
- 3
Bring a pot of water to boil. Add eggs and cook for 10 minutes. Remove and place in cold water before peeling.
10 minutes
Boil eggs in advance for convenience.
- 4
In a pot, heat 1/2 tbsp oil. Sauté onion, garlic, and lemongrass until fragrant. Add carrots, cabbage, and tofu. Stir-fry for 3 minutes.
5 minutes
Don’t overcook the vegetables to retain crunch and nutrients.
Why This Dish is Healthy
This healthy version of Lontong with Egg and Sambal uses minimal oil, light coconut milk, and a variety of fresh vegetables, making it lower in calories and fat than traditional versions. The inclusion of tofu and eggs provides balanced protein, while the rice and vegetables offer sustained energy and dietary fibre. It's a heart-healthy, satisfying meal that doesn't compromise on authentic Malaysian flavor.
Lontong with Egg and Sambal is packed with fibre, plant-based protein, and essential vitamins thanks to a generous serving of vegetables and tofu. Eggs provide quality protein and micronutrients like vitamin B12 and selenium. Using light santan keeps saturated fat in check, while lemongrass and pandan add antioxidants. The dish is naturally gluten-free and can be easily modified to reduce calories or sodium as desired.
Pro Tips
- 💡Tip 1: Use a muslin cloth to wrap rice for an extra authentic texture.
- 💡Tip 2: Add daun limau purut (kaffir lime leaf) for extra aroma in the stew.
- 💡Tip 3: Prepare sambal in advance and store in the fridge for convenience and deeper flavor.
Storage & Serving
Store leftover lontong and vegetable stew separately in airtight containers in the fridge for up to 2 days. Sambal can be stored for up to 1 week. Reheat gently before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
| Protein | 5.2 g |
| Carbohydrates | 22.5 g |
| Total Fat | 4.8 g |
| Fiber | 1.4 g |
| Sugars | 1.2 g |
| Iron | 1.1 mg |
| Calcium | 32.0 mg |
