Name: Lontong Sayur
Total time: 55 min
Yield: 2
Ingredients: 5 garlic; 8 shallots; 7 red chilies; 3 tsp dried shrimp (ebi); 4 candlenuts; 2 tsp coriander seeds; 2 tsp turmeric powder; 3 bay leaves; 4 lime leaves; ½ lemongrass; 4 cayenne pepper; 1100 ml of liquid coconut milk; 170 ml of thick coconut milk; 1 cube chicken powder; 3.5 tsp salt; 2 tsp sugar; Shredded chayote/white radish; Long beans, cut 2-3 cm thick; Fried tofu; Tempeh; Boiled eggs; Ketupat; Fried onions; Sambal/chili sauce

CATEGORY

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Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

It's a delectable breakfast or brunch dish and also enjoyed as a light meal or snack. “”

Easy to cook and delicious Lontong Sayur.

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, you should cut the rice cakes 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 a recipe for Lontong Sayur along with steps to make it.

YIELDS 2 serving(s)

TOTAL TIME 55 minute(s)

Mashed Ingredients

5 garlic
8 shallots
7 red chilies
3 tsp dried shrimp (ebi)
4 candlenuts
2 tsp coriander seeds
2 tsp turmeric powder

Other Ingredients

3 bay leaves
4 lime leaves
½ lemongrass
4 cayenne pepper
1100 ml of liquid coconut milk
170 ml of thick coconut milk
1 cube chicken powder
3.5 tsp salt
2 tsp sugar

Complementary

Shredded chayote/white radish
Long beans, cut 2-3 cm thick
Fried tofu
Tempeh
Boiled eggs
Ketupat
Fried onions
Sambal/chili sauce

Steps

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.