Lontong Balap is a traditional Indonesian dish from Surabaya consisting of rice cakes, tofu, and other ingredients served with a savory gravy. According to legend, the name "Lontong Balap" comes from vendors who used to carry heavy barrels of the ingredients in a race to sell them quickly. The summary provides the history and legend behind the name of the dish as well as its key components.

1. LONTONG BALAP
Arisandy Fajar
M. Fikri
Nurul Faridah
Miladina Nahar

2. History of Lontong Balap
According to the first story lontong still sold in barrel racing-barrel
heavy and bear to the whole city. Heavy-barrel keg that caused the rice cake
seller while taking this race should run fast, making it appear a race (in
Javanese: the race). At present rice cake racing more often sold in a stroller,
however lontong racing name remains unchanged.
Lontong Balap inherited hereditary arek Suroboyo ancestors. There is
a story for yourself why the typical food of Surabaya named "Lontong
Balap"
It is said that ever happened in the town of a great war between
sharks (suro) and crocodile (boyo), foods that have a component of rice
cake, lentho, fried tofu, et al made. The food is also sold. Because at that
time was still completely hard, then the food is sold in the barrel bore.
Because the barrel is a lot of material in order to accommodate time
efficiency, the barrel is very heavy. Thus, had the barrel of food vendors
with a quick walk to give the impression of racing. Therefore the people of
Java to name this food "Lontong Balap" (Balap itself comes from the
Javanese language means racing).
And that's where the name Lontong Balap history is derived. Although
now sellers of Lontong Balap many use the cart (stroller), name Lontong
Balap is still used for this meal.

3. Ingredients Making Lontong Balap
FOR 5 SERVINGS
500 grams of rice cake, sliced
500 gr know, fried, sliced
crackers
150 gr bean sprouts
Lento Soy

4. Ingredients Making Lontong Balap
 FOR 5 SERVINGS
250 grams of lean meat (javanese : kikil)
2 tablespoons oil for sauteing
3 tablespoons sliced ​onions
1 ltr of water boiling broth of meat
seasonings to taste

5. Ingredients Making Lontong Balap
Seasoning sauce that are:
3 cloves of garlic
5 btr onion
1 tsp pepper
1/4 teaspoon nutmeg
salt to taste

6. Ingredients Making Lontong Balap
 Material lento soy:
50 grams of soy
2 cloves garlic
5 pcs chili sauce
1 slice kencur
1 lbr lime leaves
salt to taste
2 tablespoons egg whites
oil for frying

7. Seasoning Sauce
Lento Soy
Boiling Seasoning
LONTONG BALAP

8. Steps Making Lontong
Balap
1. Seasoning Sauce
1. Puree all ingredients
2. fry in oil until cooked
3. Drain it

9. Steps Making Lontong
Balap
2. Lento Soy
1. Boil until soft soybean meanwhile finely grind
the garlic chili sauce, kencur, lime leaves and
salt.
2. Add cooked beans, grind until smooth,
3. Put egg whites, stir well, then form small round
object
4. Fry it

10. Steps Making Lontong
Balap
3. Boiling Seasoning
1. Boil in water until cooked meat for the broth
2. take 1 liter for the sauce and set aside, meat that has
been cooked cut into small pieces and set aside
3. Heat oil and saute sliced ​green onions with spices that
have been mashed.
4. Pour in broth and chunks of meat, berries and soy sauce
seasoning, stir, and cook until boiling.
5. Put sprouts, cook briefly, remove and drain, set aside.

11. Steps Serving Lontong Balap
• Serve in a serving bowl like fried tofu, bean
sprouts, and lento, pour gravy,
• Pour Boiling Seasoning
• Add crackers at the top
• Enjoy the Lontong Balap