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Lontong Sayur Recipe (Indonesian Cooked Vegetables in Coconut Milk with Rice Cake) » Indonesia Eats

HomeIndonesian FoodLontong Sayur Recipe (Indonesian Cooked Vegetables in Coconut Milk with Rice Cake)March 2, 2009155ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINELontong Sayur 3Lontong sayur was one of the breakfast routine dishes when I lived in Bogor. A kind of breakfast that we can get from street food vendors with less price where you can add a protein choice such as boiled egg, beef or chicken. Due to the geographic area where I live now, it is impossible to get lontong sayur from street food vendors. Hence, it took me a while to make it.In Indonesia, most vegetables that people use for lontong sayur are chayote, green long bean, green bean, young jackfruit, green pepaya, bamboo shoot and etc. In this recipe, I enhanced with bamboo shoot strips, petai (stink beans), shrimps, pieces of tempe and tofu.

Lontong is an Indonesian style of rice cake with log form. It is usually served at room temperature as an accompaniment sauce or curry-based dishes such as sate, gado-gado, opor ayam (braised chicken in coconut milk) or cooked vegetables in coconut milk. It very popular carbohydrate source for breakfast and usually accompany with cooked vegetables/meat in coconut milk. Do not be confused with ketupat. Though, it is made from rice but ketupat has a different form and wrapping materials. While lontong is wrapped in banana leaves, ketupat is wrapped in woven palm leaf pouches.

Traditionally, lontong is made by partly cooking or soaking raw rice, draining and packing tightly into a rolled-up banana leaf. The leaf packaging is fastened with bamboo picks and cooked in boiling water about 90 minutes or so. Once, lontong is cooled and solid, you can cut lontong into bite-sized pieces.Ingredients:
500 g bamboo shoot strips
10 petai, sliced
250 g shrimps, peeled
1 tofus, cut each into 20 smaller pieces
1 block tempe, cut into small bite-sized pieces
2 lemongrass, bruised
3 cm galangal, bruised
2 Indonesian bay leaves
1 tsp ground dried shrimp (Indonesian: ebi)
2 pkgs cream coconut powder
1.5 L homemade shrimp stock*
lontongs, cut into bite-sized pieces
oil to stir frySpices to grind into a paste
6 shallots
3 cloves garlics
3 red chillies
3 candlenuts (Indonesian: kemiri)
1 tsp dried shrimp paste (Indonesian: terasi, Malay: belachan), roastedLontong Sayur 1

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Directions:
Preparation
*Homemade shrimp stock can be made ahead from shrimp heads and skins
1. In a pot, combine water, 1 tbsp sugar and bamboo shoots, cook until boiling, and drain.
2. Deep fry or bake tempe and tofu until done.
3. Combine shrimp stock and 1 package of coconut cream powder; stir occasionally. Bring to a boil and set aside.

Cooking
1. Stir fry spices paste/ground ingredients in a large saucepan over medium heat for 1-2 minutes, add salam leaves, galangals, and lemongrasses, cook for another 1 minutes until fragrant.

2. Add stink beans, bamboo shoot, tempe, tofu and another package of coconut cream powder, stir until mixed.

3. Add shrimp stock and shrimp, stir and boil for another 5-10 minutes or until the shrimps are done.

4. Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp ones).

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleIndonesian Oxtongue Semur Recipe (Semur Lidah)Next articleFish Asam Padeh (Minang-Style Hot and Sour Fish)Indonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. miracle in my page.. March 2, 2009 At 6:59 PMi love this one… ;)even i dont really like coconut milk but it's a yummy one 😉Reply
  2. pigpigscorner March 2, 2009 At 9:57 PMWow, looks so tasty! Love the colours of the fish cakes!Reply
  3. miracle in my page... March 3, 2009 At 1:59 AMi love this one… 😉even i dont really like coconut milk but it’s a yummy one 😉Reply
  4. pigpigscorner March 3, 2009 At 4:57 AMWow, looks so tasty! Love the colours of the fish cakes!Reply
  5. deeTha March 3, 2009 At 1:07 PMwaduh, kangen lontong sayur padang :((Reply
  6. deeTha March 3, 2009 At 8:07 PMwaduh, kangen lontong sayur padang :((Reply
  7. Cynthia March 4, 2009 At 10:45 AMI am convinced that I need to spend an extended period of time in Indonesia.Reply
  8. noobcook March 4, 2009 At 3:48 PMLuv the pretty fish cakes and the addition of shrimps in your lontong. I love lontong rice and can never have enough 😀Reply
  9. Cynthia March 4, 2009 At 5:45 PMI am convinced that I need to spend an extended period of time in Indonesia.Reply
  10. noobcook March 4, 2009 At 10:48 PMLuv the pretty fish cakes and the addition of shrimps in your lontong. I love lontong rice and can never have enough 😀Reply
  11. HoneyB March 8, 2009 At 3:09 AMThis is a beautiful dish! Unfortunately, I wouldn't be able to get all the ingredients in my part of the world (or know where to go to get them!)Reply
  12. HoneyB March 8, 2009 At 9:09 AMThis is a beautiful dish! Unfortunately, I wouldn’t be able to get all the ingredients in my part of the world (or know where to go to get them!)Reply
  13. Vanilla Chunk April 26, 2009 At 1:35 PMAh! You're from Bogor. I lived in Ps. Minggu for about ten years. I had our cook make nasi uduk every year on my birthday, sometimes for a hundred guests. I love this blog! Great job!Reply
  14. Vanilla Chunk April 26, 2009 At 8:35 PMAh! You’re from Bogor. I lived in Ps. Minggu for about ten years. I had our cook make nasi uduk every year on my birthday, sometimes for a hundred guests. I love this blog! Great job!Reply
  15. Jun @ IndoChine Kitc May 8, 2009 At 6:13 PMGreat post, Pepy. Did you make the rice cake yourself too? I always thought it would be too much trouble to make it. But I would love to know any simpler way to do that.Reply
  16. Jun @ IndoChine Kitchen May 9, 2009 At 1:13 AMGreat post, Pepy. Did you make the rice cake yourself too?I always thought it would be too much trouble to make it. But I would love to know any simpler way to do that.Reply
  17. farah December 1, 2009 At 6:13 PMI always thought it would be too much trouble to make it. But I would love to know any simpler way to do that. Gorgeous! Love your food styling!corporate gifts | promotional clothing | Promotional ProductsReply
  18. farah December 2, 2009 At 1:13 AMI always thought it would be too much trouble to make it. But I would love to know any simpler way to do that. Gorgeous! Love your food styling!corporate gifts | promotional clothing | Promotional ProductsReply
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