📝 About This Recipe
Lontong Sayur is the quintessential centerpiece of the Indonesian Eid al-Fitr (Lebaran) feast, symbolizing togetherness and renewal. This comforting dish features compressed rice cakes bathed in a rich, turmeric-infused coconut milk broth brimming with chayote, long beans, and aromatic spices. Its complex layers of savory, creamy, and slightly spicy flavors make it a beloved holiday tradition that warms the soul.
🥗 Ingredients
The Base (Spice Paste)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 3-5 pieces Red Bird's Eye Chilies (seeded for less heat)
- 3 pieces Large Red Chilies (roughly chopped)
- 2 cm Fresh Turmeric (peeled or 1 tsp powder)
- 2 cm Ginger (peeled)
- 4 pieces Candlenuts (toasted)
- 1 teaspoon Coriander Seeds (toasted)
The Broth and Vegetables
- 2 medium Chayote (Labu Siam) (peeled and julienned)
- 10 stalks Long Beans (cut into 3cm lengths)
- 800 ml Coconut Milk (full fat for richness)
- 400 ml Water or Vegetable Stock
- 2 stalks Lemongrass (bruised and knotted)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay Leaves (Salam)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 1 tablespoon Palm Sugar (shaved)
- 1 teaspoon Salt and White Pepper (or to taste)
Accompaniments and Garnish
- 4-6 pieces Lontong (Rice Cakes) (pre-cooked and sliced)
- 6 pieces Hard-boiled Eggs (peeled)
- 1/2 cup Fried Shallots (Bawang Goreng) (for garnish)
- 1 bag Emping (Melinjo Crackers) (or shrimp crackers)
👨🍳 Instructions
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1
Prepare the spice paste by blending the shallots, garlic, chilies, turmeric, ginger, candlenuts, and coriander seeds with a splash of oil until a smooth, vibrant paste forms.
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2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium heat.
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3
Sauté the spice paste until fragrant and the oil begins to separate from the paste, which usually takes about 5-7 minutes. Do not rush this step as it removes the raw taste of the spices.
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4
Add the bruised lemongrass, galangal, salam leaves, and kaffir lime leaves. Stir for another 2 minutes until the aromatics are wilted and smell wonderful.
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5
Pour in the water (or stock) and the coconut milk. Stir constantly to ensure the coconut milk doesn't 'split' or curdle.
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6
Bring the mixture to a gentle simmer over medium-low heat. Avoid a rolling boil as this can cause the coconut fat to separate.
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7
Add the julienned chayote to the pot. Cook for about 5 minutes until it begins to soften slightly.
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8
Add the long beans and the hard-boiled eggs into the broth. The eggs will take on the beautiful yellow hue of the turmeric.
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9
Season with palm sugar, salt, and white pepper. Taste and adjust the seasoning to find a perfect balance of savory, sweet, and creamy.
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10
Continue to simmer for another 10-15 minutes until the vegetables are tender but still retain a slight bite.
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11
Prepare your serving bowls by placing sliced lontong (rice cakes) at the bottom.
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12
Ladle a generous amount of the vegetable curry and one egg over the rice cakes.
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13
Top with a handful of crispy fried shallots and serve immediately with crackers on the side.
💡 Chef's Tips
If you cannot find chayote, you can substitute with firm zucchini or white radish. Always stir the coconut milk broth frequently while it is coming to a simmer to prevent curdling. For a deeper flavor, make the spice paste a day in advance and store it in the fridge. To make the dish more substantial, you can add fried tofu puffs (tahu pong) or tempeh cubes. Use high-quality, thick coconut milk for the most authentic and luscious mouthfeel.
🍽️ Serving Suggestions
Serve with a side of Beef Rendang for the ultimate festive Indonesian feast. Pair with Sambal Bajak (fried chili paste) for those who enjoy extra heat. A side of Kerupuk Udang (shrimp crackers) provides a necessary crunchy contrast. Enjoy with a glass of iced Es Timun Serut (shredded cucumber lime drink) to refresh the palate. Add a spoonful of Opore Ayam (white chicken curry) for a traditional 'Lontong Cap Go Meh' style variety.