Sayur Lodeh With Lontong

This Sayur Lodeh is delicious served with Lontong, as in rice cakes or compressed rice. You can also mix in some soften bean curd sticks, if available. If you prefer this dish without the rice, then you can add some mung bean's thread for a substantial meal. I have a video on how to make the Lontong, please check out the video below and thanks for watching.




Sayur Lodeh With Lontong

Ingredients

2 Cups Cabbage, about 1 1/2 inch pieces
100 grams Long Beans, break into 1 1/2 inch segments
350 grams Bean Curd/Tofu, cut into triangle shape, deep-fried
150 grams Tempeh, sliced & deep-fried
1 Recipe of Lontong/Rice Cakes
2 Cups Water
500 ml Coconut Milk
1 Bay Leaf
1 tsp Chicken Powder/Granules or sugar
Sea Salt, to taste

Spices
15 grams Dried Chilies, soaked with warm water & drain well
4 Candlenuts (Not mentioned in the video)
1 Lemongrass, chopped
1/2 inch piece Galangal, chopped
1 inch turmeric, chopped
120 grams (8) Shallots, peeled & chopped
1/2 inch Ginger, peeled & chopped
3 Cloves Garlic, peeled & chopped
1 tsp Ground Coriander
2 Tbsp Dried Shrimps, soaked & drain well
1 tsp Roasted Shrimp Paste/Belacan

Method

Pound all the spice ingredients until you have a fine paste.

Heat about 5 to 6 tablespoons of peanut oil over medium heat. Cook the spice paste until fragrant, about 15 minutes.

Then add the water, coconut milk, and bay leaf. Bring the sauce to a boil. Lower heat and simmer for about 10 minutes. Season with chicken powder or sugar and sea salt.

Mix in all long beans, cabbage, deep-fried tofu and tempeh. Bring it to a boil again and simmer for another 10 minutes.

To serve: Ladle some sayur lodeh into a bowl and add some lontong. Serve immediately.

Serves 4