Sayur Lodeh With Lontong

Sayur Lodeh With Lontong


2 Cups Cabbage, about 1 1/2 inch pieces
100 grams Long Beans, break into 1 1/2 inch segments
350 grams Bean Curd/Tofu, cut into triangle shape, deep-fried
150 grams Tempeh, sliced & deep-fried
1 Recipe of Lontong/Rice Cakes
2 Cups Water
500 ml Coconut Milk
1 Bay Leaf
1 tsp Chicken Powder/Granules or sugar
Sea Salt, to taste

15 grams Dried Chilies, soaked with warm water & drain well
4 Candlenuts (Not mentioned in the video)
1 Lemongrass, chopped
1/2 inch piece Galangal, chopped
1 inch turmeric, chopped
120 grams (8) Shallots, peeled & chopped
1/2 inch Ginger, peeled & chopped
3 Cloves Garlic, peeled & chopped
1 tsp Ground Coriander
2 Tbsp Dried Shrimps, soaked & drain well


Pound all the spice ingredients until you have a fine paste.

Heat about 5 to 6 tablespoons of peanut oil over medium heat. Cook the spice paste until fragrant, about 15 minutes.

Then add the water, coconut milk, and bay leaf. Bring the sauce to a boil. Lower heat and simmer for about 10 minutes. Season with chicken powder or sugar and sea salt.

Mix in all long beans, cabbage, deep-fried tofu and tempeh. Bring it to a boil again and simmer for another 10 minutes.

To serve: Ladle some sayur lodeh into a bowl and add some lontong. Serve immediately.

Serves 4


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