📝 About This Recipe
Hailing from the lush highlands of West Java, Lotek is a beloved Sundanese classic that elevates humble garden vegetables into a culinary masterpiece. Unlike its cousin Gado-Gado, Lotek features a signature hint of kencur (aromatic ginger) and a slightly sweeter, thicker peanut dressing that is traditionally ground by hand in a stone mortar. It is a vibrant, nutritious symphony of blanched greens, crunchy sprouts, and protein-rich tofu, all smothered in a velvety, umami-packed sauce that captures the soul of Indonesian street food.
🥗 Ingredients
The Vegetable Base
- 200 grams Spinach or Water Spinach (Kangkung) (cleaned and stems trimmed)
- 150 grams Cabbage (shredded into thick strips)
- 100 grams Long Beans (cut into 3cm lengths)
- 100 grams Bean Sprouts (roots removed)
- 1 medium Chayote (Labu Siam) (peeled, deseeded, and julienned)
Protein & Bulk
- 2 blocks Firm Tofu (fried and cubed)
- 150 grams Tempeh (fried and cubed)
- 2 medium Potatoes (boiled and sliced)
- 2 pieces Lontong (Rice Cakes) (sliced into bite-sized rounds)
The Peanut Sauce
- 250 grams Roasted Peanuts (skins removed, finely ground)
- 3 tablespoons Palm Sugar (Gula Jawa) (shaved)
- 3-5 pieces Bird's Eye Chilies (adjust to heat preference)
- 2 cloves Garlic (sautéed briefly)
- 2 cm Kencur (Aromatic Ginger) (peeled and sliced)
- 1 tablespoon Tamarind Paste (dissolved in 3 tbsp warm water)
- 1/2 teaspoon Shrimp Paste (Terasi) (toasted)
- 1 teaspoon Salt (or to taste)
- 150 ml Warm Water (to adjust consistency)
Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for topping)
- 1 handful Kerupuk (Garlic or Prawn Crackers) (crushed or whole)
👨🍳 Instructions
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1
Prepare the vegetables by washing them thoroughly under cold running water. Ensure all stems and non-edible parts are removed.
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2
Bring a large pot of water to a rolling boil. Add a pinch of salt to help retain the vibrant green color of the vegetables.
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3
Blanch the vegetables separately: start with the chayote (3 mins), then long beans (2 mins), cabbage (1 min), and finally the spinach and bean sprouts (30 seconds). They should be tender but still have a slight snap.
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4
Immediately plunge the blanched vegetables into a bowl of ice water to stop the cooking process. Drain well and set aside.
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5
Fry the tofu and tempeh until golden brown and crispy on the outside. Drain on paper towels and cut into bite-sized cubes.
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6
In a large stone mortar (cobek) or a heavy-duty food processor, grind the chilies, garlic, kencur, toasted shrimp paste, and salt into a smooth paste.
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7
Add the shaved palm sugar to the mortar and grind until it merges with the spice paste.
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8
Incorporate the ground roasted peanuts. If using a mortar, add them in batches to ensure an even, creamy texture.
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9
Slowly pour in the tamarind water and additional warm water while stirring or grinding. The goal is a thick, pourable sauce that is not too runny.
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10
In a large mixing bowl or directly in the mortar (traditional style), combine the blanched vegetables, fried tofu, tempeh, potatoes, and sliced lontong.
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11
Pour the peanut sauce over the ingredients and toss gently until every piece is thoroughly coated in the fragrant dressing.
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12
Transfer to a serving platter. Generously sprinkle with fried shallots and serve immediately with a side of crispy kerupuk.
💡 Chef's Tips
For the most authentic flavor, use a stone mortar and pestle to grind the sauce; the friction releases natural oils that a blender cannot. If kencur is unavailable, you can substitute with a tiny pinch of ginger powder, though the flavor will lack that specific 'Lotek' earthiness. Always blanch vegetables separately as they have different cooking times; overcooked, mushy greens are the enemy of a good Lotek. Adjust the amount of water in the sauce slowly—you want it thick enough to cling to the vegetables, not pool at the bottom of the plate. Toast your shrimp paste (terasi) until fragrant before using to eliminate any raw 'fishy' scent and unlock a deep savory note.
🍽️ Serving Suggestions
Serve with a side of 'Lontong' (compressed rice cakes) to make it a filling, complete meal. Pair with a cold glass of 'Es Teh Manis' (Indonesian sweet iced tea) to balance the spicy and nutty flavors. Add a side of 'Bakwan Jagung' (sweet corn fritters) for an extra layer of crunch and sweetness. For a protein boost, add a hard-boiled egg cut into halves on top of the salad. Serve on a traditional banana leaf liner for an authentic Indonesian presentation and a subtle herbaceous aroma.