 | This articlerelies largely or entirely on asingle source. Relevant discussion may be found on thetalk page. Please helpimprove this article byintroducing citations to additional sources. Find sources: "Lontong balap" – news ·newspapers ·books ·scholar ·JSTOR(August 2020) |
 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,sambalpetis andsweet soy sauce |
Lontong balap (lit. racing rice cake) (Javanese:ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦧꦭꦥ꧀,romanized: lonthong balap) is anIndonesian traditionalrice dish, well known inJavanese cuisine, made oflontong (pressedrice cake),tauge (bean sprouts),fried tofu,lentho (black-eyed pea fritter),fried shallots,sambalpetis andsweet soy sauce. East Javaneselontong andtofu recipes are known of their distinctive flavour, acquired from generous amount ofpetis (a type of shrimp paste). The origin of the dish is fromSurabaya inEast Java,Indonesia.[1]
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