Lontong made the traditional way

  • Food News
  • Thursday, 09 Jan 2020

Another popular item at the stall is nasi lemak, which is priced at only RM2 per plate.

If YOU are craving authentic lontong, Warung D’Lereng Budiman in Klang is a place that serves it.

Instead of using nasi impit like many other stalls, the popular Johorean dish of Javanese origin is prepared the right way, with soft and velvety lontong (rice cake) doused in savoury sayur lodeh broth.

The dish is served piping hot with earthy peanut sauce.

The owner of the stall, Azman Miskam, 56, said the process of making lontong is called melontong and involves cooking rice in banana leaves.

“If you use nasi impit for your lontong, that is not lontong, ” added Azman.

“The first step in making authentic and delicious lontong is to find the right banana leaves, ” he said.

“Some of the banana leaves I use are from pisang abu, pisang batu and pisang nangka plants.

“If you just use any banana leaf, the lontong can have a slightly bitter taste.

“After we clean, cut and wilt the banana leaves into small pieces, we begin the lontong-making process, ” added Azman, who inherited the recipe from his ancestors.

According to him, melontong is time-consuming. The banana leaf parcels containing rice need to be secured with wooden skewers to ensure that the rice does not seep out.

“If you put too much rice in, the lontong will become tough and if you put too little, it will become soggy.

“The right amount of rice is critical and usually, we fill a quarter of the parcel with rice to produce the perfect lontong — one that is chewy and velvety, ” he said.

Azman added that the process of boiling lontong takes about five to six hours.

No lontong is complete without sayur lodeh. The stall’s sayur lodeh has a mix of vegetables such as cabbage, carrots, long beans, tofu and glass noodles.

The rich taste of sayur lodeh comes from a combination of ingredients such as onions, turmeric, ginger, lemongrass, shrimp and candlenut.

After these items are sauteed and the vegetables stewed, thick and fragrant coconut milk is added into the broth to give it that creamy texture.

“What sets our lontong apart is the

flavour, ” he said, adding that the stall also prepares an array of side dishes to go with it.If you love spicy food, try the sambal options. There are milder items available too.

Azman opened the stall in 2008 and he struggled to keep the business going initially.

However, he persevered and his patience paid off because his stall draws many people now.

He even had a customer who came all the way from Sungai Petani, Kedah.

On weekdays, the stall usually makes around 200 portions of lontong per day and on weekends, up to 300.

As the stall is a family business, the cooks and wait staff comprise Azman’s close relatives.

Together, they serve up affordable authentic Javanese-style dishes with a friendly smile.

The lontong is priced at RM4 while the side dishes cost an additional RM2.

Other popular items here are nasi lemak, bakso and roti canai.

The stall opens daily from 7am to 3.30pm (except Mondays) and 7am to noon on Sundays.

It is located at Jalan Paip, Kampung Budiman, Klang.

For details, call 017-610 6901 (Azman).

Article type: metered
User Type: anonymous web
User Status:
Campaign ID: 18
Cxense type: free
User access status: 3


Did you find this article insightful?


100% readers found this article insightful

Across the site