Lontong Sayur

🧂 Ingredients

• 6 Lontong (compressed rice cakes)(Store-bought or homemade. If homemade, prepare in advance.)
• 2 Chayote (labu siam)(Medium-sized, peeled and cut into matchsticks or cubes.)
• 200 g Long beans(Trimmed and cut into 2-inch lengths.)
• 500 ml Coconut milk(Full-fat for richness.)
• 100 g Tofu(Firm or extra-firm, pressed and cut into cubes.)
• 100 g Tempeh(Cut into cubes or thin slices.)
• 3 tbsp Vegetable oil(For frying and sautéing.)
• 6 cloves Shallots(Peeled and roughly chopped.)
• 3 cloves Garlic(Peeled and roughly chopped.)
• 2 cm Ginger(Peeled and roughly chopped.)
• 1 cm Galangal(Peeled and roughly chopped. Optional, but adds authentic flavor.)
• 1 cm Turmeric(Peeled and roughly chopped, or 1/2 tsp ground turmeric.)
• 3 Candlenuts (kemiri)(Soaked in hot water for 10 minutes. If unavailable, macadamia nuts can be substituted.)
• 2-3 Chilies(Red chilies, deseeded and roughly chopped (adjust to spice preference).)
• 1 stalk Lemongrass(White part only, bruised.)
• 2 pieces Bay leaves
• 2 pieces Kaffir lime leaves(Torn.)
• to taste Salt
• 1 tsp Sugar(Or to taste.)
• Optional Toppings(Boiled eggs (halved), fried shallots, sambal (chili paste), crispy tofu puffs.)

👨‍🍳 Instructions

1. 1

   Prepare the Spice Paste: In a blender or food processor, combine shallots, garlic, ginger, galangal (if using), turmeric, candlenuts, and chilies. Add a tablespoon of water or oil to help blend into a smooth paste. You can also pound these ingredients using a mortar and pestle for a more traditional texture.

   ⏱️ 15 minutes
2. 2

   Fry Tofu and Tempeh: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat (around 180°C / 350°F). Fry the tofu and tempeh cubes until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels to drain excess oil.

   ⏱️ 10 minutes
3. 3

   Sauté the Spice Paste: In the same wok (add more oil if needed), reduce heat to medium. Add the prepared spice paste and sauté, stirring constantly, until fragrant and the oil starts to separate from the paste, about 5-7 minutes. This step is crucial for developing flavor and removing the raw taste of the spices.

   ⏱️ 7 minutes
4. 4

   Add Aromatics and Coconut Milk: Add the bruised lemongrass, bay leaves, and torn kaffir lime leaves to the wok. Stir for about 30 seconds until fragrant. Pour in the coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Do not boil vigorously, as coconut milk can curdle.

   ⏱️ 5 minutes
5. 5

   Cook the Vegetables: Add the prepared chayote and long beans to the simmering coconut milk mixture. Stir well. Continue to simmer gently, uncovered, until the vegetables are tender but still have a slight bite (al dente), about 20-25 minutes. Season with salt and sugar to taste. The curry should be flavorful and slightly thickened.

   ⏱️ 25 minutes
6. 6

   Assemble and Serve: Slice the lontong cakes into bite-sized pieces and arrange them in serving bowls. Ladle the hot vegetable curry generously over the lontong. Top with the fried tofu and tempeh, and any optional toppings like halved boiled eggs, fried shallots, or sambal.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓This dish is a specialty of Betawi cuisine from Jakarta, Indonesia.
• ✓For a complete meal, serve with hard-boiled eggs, a dollop of spicy sambal, and a sprinkle of crispy fried shallots.
• ✓Ensure the spice paste is thoroughly sautéed until fragrant to avoid a raw spice taste.

🔄 Variations

• Add shredded chicken or shrimp for added protein.
• Incorporate other vegetables like carrots, potatoes, or green beans.
• For a spicier version, add more chilies to the spice paste or serve with extra sambal.

🥗 Nutrition

Per serving