Lontong Goreng Pattaya

A twist on a Malaysian favourite, and the best part? The use of leftover lontong or nasi impit.

Lontong Goreng Pattaya

Servings 1 pax
Prep Time 30 mins


  • 100 g Lontong or Nasi Impit
  • ½ no Onion (Thinly Sliced)
  • 2 clove Garlic (Finely Chopped)
  • 50 g Chicken Fillets (Cubed)
  • 20 g Carrot (Cut Into Thin Sticks)
  • 20 g Long Beans (Thinly Sliced)
  • 20 g Red Chillies (Thinly Sliced)
  • 1 tbsp Chilli Paste
  • tbsp Soy Sauce
  • 1 tbsp Chilli Sauce
  • 1 no Egg
  • 2 tbsp Cooking Oil
  • TT Salt


  • Heat up the oil in a wok, then add in the onions, fry until translucent.
  • Then add in the garlic and fry for about 15 seconds.
  • Add in the chilli paste and fry for about a minute on medium low heat.
  • Add in the veggies and continue to fry for another minute.
  • Finally, add in the lontong together with the soy sauce and chilli sauce. Mix well.
  • For the egg crepe, whisk the egg together with a pinch of salt. Then heat up a non stick pan.
  • Pour the egg mix onto the non stick pan, and spread it out. Turn off the heat and place the lontong goreng in the centre.
  • Then fold in on 4 sides until all the lontong goreng is covered.


Tips and guides:
  1. Wrapping the lontong goreng in the egg crepe needs some practice. If you feel like one egg is two hard, you can use 2 eggs so that you’ll get thicker crepes and easier to wrap.

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