Yes, the compressed rice cakes which @naf showed will be served in a gravy and accompaniments/condiments, depending on where or which South-east Asian country it’s served in. But the common thing is usually that the spicy gravy is enriched with coconut milk.
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The Singapore lontong is the one I grew up with, and suits my taste preference to a ‘t’. I’ll eat lontong at any and every lontong stall in Singapore, but this one at Kampung Glam Cafe is an old favourite. It’s down at the Arab Quarter of Kampung Glam in Singapore.
I chose “opor ayam” (a spicy curried chicken), “begedil” (fried potato croquette), tofu, “tempe” and “serunding” (spiced, grated coconut) to go with the rice cakes. The Singapore lontong gravy is richer than its Malaysian and Indonesian counterparts’.
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Indonesian lontong, which was served at the Wisma Perdamaian Tugu Muda in Semarang, Central Java. The Central Javanese version is turmeric-heavy, and much spicier than its Singapore counterpart. It came with “opor ayam” (curried chicken), curried gourd, cabbage and “tempe”. No “serunding” (spiced, grated coconut) but a sprinkling of dried herbs/powdered spices.
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Malaysian lontong from Kuala Lumpur’s Lontong 'n Such. Thinner gravy here, topped with hard-boiled egg, fried turmeric-marinated chicken, fried beef lung, chilied squid and “serunding”.
