Ingredients:
For the Lontong (Rice Cakes):
2 cups rice
Banana leaves (or aluminum foil for wrapping)
Water for boiling
For the Sayur Lodeh (Vegetable Curry):
200g chayote (or green papaya), julienned
100g long beans, cut into 3 cm pieces
200g cabbage, shredded
500ml coconut milk
500ml water
3 kaffir lime leaves
2 bay leaves
1 lemongrass stalk, smashed
2 tbsp cooking oil
Salt & sugar to taste
Spice Paste (Blend together):
5 shallots
3 cloves garlic
3 red chilies (adjust to taste)
2 candlenuts (or cashews)
1 tsp shrimp paste (optional)
1 tsp coriander powder
1 cm turmeric
1 cm galangal
Toppings & Side Dishes (Optional):
Fried shallots
Boiled eggs
Fried tofu & tempeh
Sambal (chili paste)
Kerupuk (crackers)
Instructions:
1. Prepare the Lontong:
Wash the rice and drain.
Wrap the rice in banana leaves, forming a cylindrical shape, and secure with toothpicks. If using foil, wrap tightly.
Boil in a large pot filled with water for 2–3 hours until the rice becomes firm and compact. Ensure the water level stays above the lontong while boiling.
Let it cool before slicing.
2. Cook the Vegetable Curry:
Heat oil in a pot, then sauté the spice paste until fragrant.
Add lemongrass, kaffir lime leaves, and bay leaves. Stir well.
Pour in water and bring to a boil.
Add chayote, long beans, and cabbage. Cook until slightly tender.
Pour in the coconut milk, stirring constantly to prevent curdling.
Season with salt and sugar to taste. Simmer for a few more minutes.
3. Serve:
Slice the lontong into bite-sized pieces and place them in a bowl.
Pour the vegetable curry over the lontong. Markastoto .
Add boiled eggs, fried tofu, or tempeh as desired.
Garnish with fried shallots and serve with sambal & crackers.
Enjoy your homemade Lontong Sayur! 🍛🔥
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