Lontong Sayur Lodeh

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

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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)
tsp 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



Cut firm bean curd into 4 triangles each. Cut tempeh into 3cm strips. Heat some oil in a wok over medium heat and fry firm bean curd until golden brown. Drain and set aside. Repeat to fry tempeh until crispy. Drain and set aside.
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Using a food processor, blend all ingredients for spice paste until fine.
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Heat 2 tbsp oil in a wok on medium heat. Add spice paste and stir-fry for 4-5 minutes until fragrant.
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Lower heat and add coconut milk. Bring to a simmer. Do not allow coconut milk to boil as it will curdle.
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Add cabbage, long beans, yam beans and carrot. SImmer until vegetables soften.
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Add glass noodles, dried bean curd sticks, fried firm beancurd and tempe. Season with salt and sugar.
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Cut lontong into slices and place in a large bowl. Ladle vegetable curry over. Garnish as desired and serve.
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