Lontong Sayur Lodeh
September 19, 2017
Today we’ll share a hearty dish that’s bound to spice up your morning and warm up a tummy or three – and just for you, we’ve made it fuss-free!
Lontong Sayur Lodeh is an aromatic vegetable coconut curry which features compressed rice cake (better known as Lontong), complemented with a rich and mildly spicy broth and a host of healthy greens.
Our irresistible rempah, which we give a good blend and light toss in a pan till fragrant. Adding turmeric and toasted belacan (dried prawn paste) to the base of garlic, shallots, dried chillies (soaked), and dried shrimp, and you’re all set to channel that elusive wok-seared taste.
A nourishing combination of white cabbage, long beans, yam beans and carrot bring a wholesome flavour to the soup, and the glass noodles, deep-fried tau kwa & bean curd sticks and tempeh are the perfect contrast with their springy and crispy textures.
When it’s time, simply spoon the piping hot vegetable curry over the slices of lontong and enjoy as a complete breakfast or brunch. A great way to start the day, with plenty of honest-to-goodness tradition to carry you through!
#themeatmensg #simple #delicious #heritage
Ingredients
Adjust Servings
| 500g store-bought lontong (compressed rice cake) | |
| 400g or 2 pieces firm bean curd (tau kwa) | |
| 80g tempeh | |
| 200g white cabbage (cut into large chunks) | |
| 5long beans (cut into 5cm long) | |
| 200g yam bean (cut into 5cm sticks) | |
| 1carrot (cut into 5cm sticks) | |
| 20g tanghoon | |
| 50g beancurd sticks | |
| 1litre of coconut milk | |
| 2lemongrass (bruised) | |
| 1½tsp salt (or to taste) | |
| ½tsp sugar (or to taste) | |
| 2tbsp oil | |
| Oil for deep frying |
Spice Paste:
| 4dried chillies (soaked to soften) | |
| 120g shallots, (peeled) | |
| 4cloves garlic, (peeled) | |
| 2 candlenuts | |
| 2stalks lemongrass (ends trimmed) | |
| 30g turmeric | |
| 10g galangal | |
| 40g dried shrimp | |
| 1tsp belacan (toasted) | |
| 50ml oil |
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