Lontong Sayur (Rice Cakes with Vegetables and Coconut Milk) is an Indonesian dish made of compressed rice cakes (lontong) served with a coconut milk-based vegetable soup. The soup typically includes a variety of vegetables, such as green beans, cabbage, boiled eggs, and sometimes tofu or tempeh. The soup is flavored with spices like garlic, shallots, candlenut, turmeric, etc. To make Lontong Sayur, the rice cakes are first cut into bite-sized pieces and then heated in boiling water until they become soft. The soup is then prepared by sauteing the spices with coconut milk and water before adding vegetables. The soup is brought to a boil and then simmered, then add some vegetables into it, and cook until the vegetables are tender and the flavors are well combined. The lontong pieces are then added to the soup and allowed to cook for a few more minutes. Lontong Sayur is typically served with a side of sambal, a spicy chili sauce, and kerupuk, a type of Indonesian cracker made from tapioca flour. It's a popular breakfast or brunch dish in Indonesia and is also enjoyed as a light meal or snack. Here's an easy-to-follow Lontong Sayur recipe along with steps to make it.
Blend all the Mashed Ingredients (see the recipe above), then saute until fragrant.
After that, add bay leaves, lime leaves, and lemongrass, then stir for 1 minute.
Add cayenne pepper and stir until fragrant.
Add liquid coconut milk and stir (don't leave it) until it boils, so the texture of the coconut milk doesn't clot. Next, add thick coconut milk, chicken powder, salt, and sugar. Stir until slightly thickened and make sure it tastes good.
Add the shredded chayote or white radish, long beans, fried tofu, and tempeh. Cook until the vegetables are cooked and boiling, then turn off the heat.
Serve Lontong Sayur (Rice Cakes with Vegetables and Coconut Milk) with ketupat, boiled eggs, a sprinkle of fried onions, and sambal/chili sauce.
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