Lontong balap

Lontong balap is a traditional Indonesian dish originating from Surabaya, the capital city of East Java. It is a popular street food and is named after the racing carts used by the vendors who originally sold the dish.

Ingredients and Preparation

The main components of Lontong balap are lontong, a type of rice cake, bean sprouts, fried tofu, lentho (made from red beans and cassava), sweet soy sauce, and shallots. The lontong is cooked in banana leaves, giving it a distinctive flavor. The dish is typically served with a spicy sambal sauce and a side of krupuk, a type of deep-fried cracker.

History and Cultural Significance

Lontong balap was traditionally sold by vendors using small carts, which they would race down the streets to attract customers, hence the name 'balap', which means 'race' in Indonesian. Today, it is a staple food in Surabaya and can be found in many Indonesian restaurants worldwide.

Variations

There are several variations of Lontong balap, including those that add additional ingredients such as boiled eggs, chicken, or beef. Some versions also use different types of sambal or add other types of vegetables.

See Also

• Indonesian cuisine
• Street food
• Surabaya

‎

‎