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Lontong Kupang Sidoarjo

Lontong Kupang is a traditional dish from Sidoarjo, East Java, featuring tiny sea clams in a savory broth served with rice cakes, lentho, fried garlic, and spicy shrimp paste sauce. It is popular in coastal areas and known for its rich umami flavor, typically enjoyed as a light meal. The recipe includes specific ingredients and preparation steps to create this unique culinary experience.

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Yohanes Arif
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124 views2 pages

Lontong Kupang Sidoarjo

Lontong Kupang is a traditional dish from Sidoarjo, East Java, featuring tiny sea clams in a savory broth served with rice cakes, lentho, fried garlic, and spicy shrimp paste sauce. It is popular in coastal areas and known for its rich umami flavor, typically enjoyed as a light meal. The recipe includes specific ingredients and preparation steps to create this unique culinary experience.

Uploaded by

Yohanes Arif
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Lontong Kupang Sidoarjo

Lontong Kupang is a unique and flavorful traditional dish from Sidoarjo, East Java,
Indonesia. It features kupang (tiny sea clams) cooked in a savory broth and
served with lontong (rice cakes), lentho (fried mashed cassava and black-eyed
pea patties), fried garlic, and spicy petis sauce (a thick, sweet fermented shrimp
paste condiment).
This dish is especially popular in coastal regions and is known for its bold umami
flavor. Lontong Kupang is typically enjoyed as a light lunch or afternoon meal,
often served warm with a squeeze of lime and optional chili. The combination of
chewy rice cake, soft clams, crunchy lentho, and rich petis makes it a memorable
culinary experience.

Ingredients:
For the Kupang Broth:
 300 grams of kupang (tiny sea clams), cleaned and rinsed
 3 cloves of garlic, minced
 2 bay leaves
 2 cm of galangal, crushed
 1 stalk of lemongrass, crushed
 750 ml of water
 1/2 teaspoon of salt
 1/2 teaspoon of sugar
 1 tablespoon of cooking oil
For the Side Components:
 2 pieces of lontong (rice cakes), sliced
 2 pieces of lentho (cassava-black-eyed pea fritters)
 1 tablespoon of fried garlic
 2 tablespoons of petis udang (shrimp paste sauce)
 1 small lime, halved
 Sliced bird’s eye chili (optional)

Tips:
 Use fresh kupang and soak them in clean water to remove any sand or
grit.
 You can find petis at Indonesian or Asian grocery stores; choose the thick
and black variety for authenticity.

Recipe by John Wisdom


 Prepare lontong and lentho in advance for quicker assembly.
 If kupang is unavailable, small baby clams may be used as an alternative.

How to Make:
Prepare the Kupang Broth:
1. Heat oil in a pot and sauté garlic until fragrant.
2. Add galangal, lemongrass, and bay leaves. Stir briefly.
3. Add the cleaned kupang and stir until they begin to release their juice.
4. Pour in water, add salt and sugar, then simmer for 10–15 minutes until the
kupang is cooked and the broth is flavorful.
Prepare the Plate:
1. Slice the lontong into bite-sized pieces and arrange them on a serving
plate.
2. Place one or two pieces of lentho beside the lontong.
Assemble the Dish:
1. Ladle the hot kupang and a bit of broth over the lontong.
2. Add fried garlic on top for aroma and texture.
3. Drizzle with petis udang and squeeze fresh lime juice over the dish.
4. Add sliced chili if desired for extra heat.
Enjoy your Lontong Kupang Sidoarjo, a coastal delicacy rich in tradition and
umami flavor!

Recipe by John Wisdom

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