Lontong Sayur Recipe
Lontong Sayur is a rich, comforting dish made with tender vegetables simmered in a spiced coconut gravy and served with soft rice cakes, tofu, and eggs. It’s a flavorful bowl that’s warm, satisfying, and full of textures in every bite.
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Servings: 6
Calories: 500kcal
Ingredients
- 500 ml coconut milk
- 500 ml water
- 3 ketupat compressed rice cakes
- 6 hard-boiled eggs
- 3 pieces tau kwa firm tofu, cut into triangles and deep-fried
- 250 g sengkuang jicama/turnip, peeled and julienned
- 400 g round Chinese cabbage chopped into bite-sized pieces
- 100 g long beans sliced diagonally
- 80 g carrot thinly sliced
- 60 g serunding spiced meat floss
- 2 bay leaves
- 2 tablespoons chilli oil
- 1 tablespoon ground coriander
- ½ tablespoon fish curry powder
- Palm sugar and salt to taste
To blend for lontong paste:
- 150 g anchovies
- 4 shallots
- 4 cloves garlic
- 1½ stalk lemongrass thinly sliced
- ½ slice galangal
Instructions
- Start by preparing the lontong paste. In a deep pot, heat a little oil and sauté the blended paste until it becomes aromatic and deeply golden.
- Sprinkle in the ground coriander, fish curry powder, and bay leaves. Stir and let the spices bloom in the oil for about a minute.
- Pour in the water followed by the chilli oil. Mix thoroughly and bring the mixture to a gentle boil, allowing the flavors to meld.
- Add the turnip, cabbage, long beans, and carrot to the pot. Simmer until the vegetables soften to your preferred texture—whether slightly crunchy or tender.
- Season the curry base with salt, palm sugar, and ikan bilis powder (optional) to enhance the umami notes. Slowly stir in the coconut milk while gently combining it with the soup. Continue stirring to prevent curdling.
- Once the gravy thickens slightly and turns creamy, switch off the heat and stir in the fried tofu triangles.
- To serve, slice the ketupat into bite-sized cubes and place them in a bowl. Pour the hot vegetable curry over the rice cakes, top with halved boiled eggs, and finish with a generous sprinkle of serunding. Add a side of sambal if desired, and serve the dish hot.
Nutrition
Calories: 500kcal
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