SAYUR LODEH WITH LONTONG

Sayur Lodeh is a simple vegetable stew in coconut milk. The dish originated in Indonesia with  links to the Javanese cuisine and is now very popular in Malaysia and Singapore

Lontong is a compressed rice cake cooked in banana leaf

INGREDIENTS FOR PASTE:

• 15 gms of dried red chillies, soaked in warm water 

• 3-4 fresh chillies 

• 2-3 candlenuts

• 1lemongrass, chopped

• ½ piece galangal 

• Turmeric 

• 8-10 shallots, peeled and chopped

• Small Onion 

• ½ inch ginger

• 3 cloves garlic

• 1tsp coriander powder

• 2tbsp dried shrimp, soaked

• 1tsp shrimp paste/ belachan

• 30 ml Oil 

INSTRUCTIONS

• grind all ingredients together to make a paste 

OTHER INGREDIENTS:

• 500 ml of coconut milk

• 1tsp chicken powder 

• 2cups water 

• Salt to taste

• Sugar to taste 

• 2cups cabbage, large pieces

• 100 gms long beans, cut into long segments

• Carrots, sliced 

• 150 gms tempeh, sliced and fried until golden brown in colour 

• 350 gms Tofu, triangle shape, fried in oil

• LONTONG or rice cakes

• Boiled eggs 

• Oil 

• Roasted Grated coconut for garnish

Red chillies for garnish 

INSTRUCTIONS

• heat oil in a pan 

• Add the spice paste and fry for few mins

• Add coconut milk and water and simmer for few mins

Add all vegetables, salt and sugar

• Cover and simmer for 5-8 mins

• Add fried tofu and fried tempeh

That’s it your soup base is ready

Serve with LONTONG, boiled egg garnished with fresh red chillies, roasted coconut and sambal

SPICE LEVEL:🌶🌶