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:🌶🌶