📝 About This Recipe
Lontong Sayur is a quintessential Indonesian breakfast and festive staple, featuring compressed rice cakes bathed in a luscious, golden-hued coconut milk broth. This dish is a symphony of textures and flavors, combining tender chayote squash, protein-rich tofu, and a complex spice paste known as 'bumbu.' It is a heartwarming, Halal-friendly masterpiece that captures the soulful essence of Southeast Asian street food culture.
🥗 Ingredients
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 5 pieces Red Chili Peppers (seeds removed for less heat if desired)
- 4 pieces Candlenuts (toasted; can substitute with macadamia nuts)
- 2 cm Turmeric (fresh root, peeled (or 1 tsp powder))
- 2 cm Ginger (peeled)
- 1 teaspoon Coriander Powder
The Curry Base
- 2 medium Chayote (peeled and cut into matchsticks)
- 100 grams Long Beans (cut into 3cm lengths)
- 200 grams Firm Tofu (cubed and lightly fried)
- 800 ml Coconut Milk (full fat for best flavor)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (sliced and bruised)
- 3 pieces Salam Leaves (Indonesian bay leaves)
- 1 tablespoon Palm Sugar (grated)
Plating and Garnish
- 4-6 pieces Lontong (store-bought or homemade compressed rice cakes, sliced)
- 4 pieces Hard-boiled Eggs (peeled and halved)
- 1/4 cup Fried Shallots (for crunch)
- 1 handful Kerupuk (shrimp or garlic crackers)
- 2 tablespoons Sambal (traditional chili paste for serving)
👨🍳 Instructions
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1
Prepare the spice paste (bumbu) by blending the shallots, garlic, red chilies, candlenuts, turmeric, ginger, and coriander in a food processor with a splash of oil until a smooth, vibrant paste forms.
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2
Heat 3 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat.
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3
Sauté the spice paste along with the lemongrass, galangal, and salam leaves. Cook for 5-7 minutes, stirring constantly, until the paste darkens slightly and the oil begins to separate from the solids (pecah minyak).
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4
Add the cubed fried tofu to the pot and stir to coat them thoroughly in the aromatic spices.
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5
Pour in the coconut milk slowly, stirring gently to ensure it doesn't curdle. Bring the mixture to a very gentle simmer.
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6
Add the chayote matchsticks to the pot. Cook for about 8-10 minutes until the chayote begins to soften but still retains a slight bite.
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7
Stir in the long beans and cook for another 5 minutes. You want the vegetables to be tender but vibrant, not mushy.
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8
Season the broth with palm sugar, salt, and a pinch of white pepper. Taste and adjust—it should be savory, slightly sweet, and creamy.
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9
Prepare your serving bowls by placing several slices of the room-temperature lontong (rice cakes) at the bottom.
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10
Ladle the hot vegetable curry over the rice cakes, ensuring everyone gets a generous portion of chayote, beans, and tofu.
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11
Place half a hard-boiled egg on top of each bowl.
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12
Garnish generously with fried shallots and serve immediately with a side of crackers and sambal for those who like extra heat.
💡 Chef's Tips
Always sauté your spice paste until the oil separates; this ensures the raw taste of garlic and turmeric is gone and the flavors are fully developed. If you cannot find chayote, unripe papaya or even cabbage and carrots make excellent substitutes. Be careful not to boil the coconut milk too vigorously, as this can cause the fat to separate and the broth to lose its silky texture. For the best experience, use 'Lontong' that has been allowed to cool completely, as it holds its shape much better in the hot soup than warm rice cakes. Store leftover curry separately from the rice cakes to prevent the lontong from absorbing all the liquid and becoming soggy.
🍽️ Serving Suggestions
Serve with a side of 'Sambal Goreng Ati' (spicy liver) for a traditional festive Indonesian experience. Pair with a glass of iced 'Es Teh Manis' (Indonesian sweet tea) to balance the rich coconut flavors. Add a few pieces of 'Emping' (melinjo nut crackers) for a unique, slightly bitter crunch that complements the sweet broth. Include a side of 'Ayam Goreng' (Indonesian fried chicken) to turn this into a more substantial lunch or dinner meal.