 A plate of lontong balap | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Java |
| Created by | Javanese |
| Serving temperature | Hot |
| Main ingredients | Lontong, bean sprouts, fried tofu, fried mashed beans, fried shallots, sambal petis and sweet soy sauce |
Lontong balap (lit. racing rice cake) (Javanese: ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦧꦭꦥ꧀, romanized: lonthong balap) is an Indonesian traditional rice dish, well known in Javanese cuisine, made of lontong (pressed rice cake), tauge (bean sprouts), fried tofu, lentho (black-eyed pea fritter), fried shallots, sambal petis and sweet soy sauce. East Javanese lontong and tofu recipes are known of their distinctive flavour, acquired from generous amount of petis (a type of shrimp paste). The origin of the dish is from Surabaya in East Java, Indonesia.[1]
See also[edit]
References[edit]
- ^ "Cara Membuat Lontong Balap Surabaya". Resep Nasional (in Indonesian). 5 May 2022.
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction