Directions

1. Chop all vegetables and long tong into bite-sized pieces.

2. Heat the cooking oil in a deep pot.

3. Fry the lontong paste over medium heat for about 5 min, or until fragrant.

4. Pour in the water, mix well, and bring to the boil.

5. Add the vegetables and cook until softened. Reduce the cooking time if you prefer your vegetables to have a firm bite.

6. Add sugar and salt.

7. Add the coconut milk, stirring it in as you pour so it combines evenly. The mixture should thicken.

8. Meanwhile, peel your hard boiled eggs and cut them into halves.

9. Turn off the heat when the mixture boils.

10. Pour the gravy over the rice cakes and eggs before topping with serunding and sambal chilli. (optional)