This recipe is from Australian chef Will Meyrick’s new Bali restaurant, Tiger Palm.


  • 2 pieces firm tofu (each 6cm square)

  • 1 potato, boiled

  • 5 slices lontong (rice cake)

  • Omelette Mix

  • 2 eggs

  • 1/2 teaspoon white pepper powder

  • 1/2 teaspoon salt

  • Beansprout Salad

  • 1 cup short beansprouts, blanched

  • Oil for frying

  • 1/2 teaspoon white pepper powder

  • 1/2 teaspoon salt

  • Peanut Sauce

  • 1 teaspoon salt

  • 5 tablespoons peanut, fried

  • Small red chilli, as desired

  • 2 pieces red curly chilli

  • 2 cloves garlic, fried

  • 1 tablespoon prawn petis

  • 2 tablespoons sweet soya sauce

  • 1 tablespoon palm sugar, grated

  • 1 cup water

  • Lontong

  • 1 cup jasmine rice

  • A pinch salt

  • Banana leaves

  • Tooth picks

  • Garnish

  • 1 tablespoon of roasted crushed peanuts

  • 1/2 cup peanut sauce (recipe above)

  • 1 tablespoon of fried shallot

  • 1/4 cup of Asian celery, finely sliced

  • 1/4 cup of green shallot, finely sliced

  • 2 pieces of large krupuk udang (prawn crackers)

  • Half a lime


  • 1.

    Take a wok, pour 1 cup of oil and heat it up. To test the temperature add a little piece of tofu into it, if it sizzles then it’s ready.

  • 2.

    While the oil is heating up, take the firm tofu and slice into squares of about 3cm, and then slice diagonally to create triangles. Add them into the hot oil. Once golden and crispy, take them out and place them on kitchen paper.

  • 3.

    Whisk the eggs with white pepper and salt. Then, using the same oil, increase the temperature until the oil is almost smoking. Add the whisked eggs into the hot oil, and allow the omelette to puff up. Occasionally move the egg mixture. Once it’s puffed up, turn the omelette over to cook the other side. Be careful not to touch it too much, otherwise it will take the air out of the omelette. Take a slotted spoon and gather the omelette to one side, gently lift out of the oil and drain on a kitchen paper.

  • 4.

    Peel and cut the potato into 3cm cubes and repeat the process for the lontong and arrange the both onto the serving plate. Drizzle the peanut sauce onto the potato and lontong. Take your omelette and place on top. Pour more peanut sauce on the omelette. Gather your beansprout, green shallots and Asian celery, season with a salt and pepper and place on top of the omelette.

  • 5.

    Garnish with a sprinkle of crushed peanuts,  krupuk, a wedge of lime and deep fried shallots.

  • 6.

    Krupuk disks can be bought at Asian supermarkets.

  • 7.

    Prepare a shallow frying pan and heat the oil. Put each cracker into the hot oil and wait for it to puff out. Lift from oil and place on kitchen paper. Repeat this until you have 3 or 4 crackers.

  • Peanut Sauce:

  • 1.

    Clean the banana leaves with a clean damp cloth before using them, making sure to leave them intact and shiny.

  • 2.

    Cut them into 7- 8 pieces 25cm wide. Warm them gently over a flame before using this way will stay soft and not split while rolling.

  • 3.

    Now roll each piece with the shiny green side facing inwards into a cylinder with a diameter of about 15cm. Secure one end with a toothpick.

  • 4.

    Rinse and then strain the rice

  • 5.

    Fill each roll with rice, the amount will depend on the length of your rolls, but the general rule is to fill the roll to just over half way.

  • 6.

    Prepare a large pot with enough water so the lontong will be covered when they stand vertically inside the pot.

  • 7.

    Cook for a minimum of 3 hours with the lid on and then set aside to cool for one hour before slicing them open.


Will Meyrick’s food will be served on Board Garuda Indonesia Business and First Class flights from February 15 to March 15, on all Melbourne to Bali and Sydney to Bali flights.

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