Lontong Sayur Lodeh

Leafy
Mains
Soup

Easy Level:

Cook Time:

Servings:

4

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
US / Metric
0.00
g
g
store-bought lontong (compressed rice cake)
0.00
g
g
store-bought lontong (compressed rice cake)
0.00
g
g
or 2 pieces firm bean curd (tau kwa)
0.00
g
g
or 2 pieces firm bean curd (tau kwa)
0.00
g
g
tempeh
0.00
g
g
tempeh
0.00
g
g
white cabbage (cut into large chunks)
0.00
g
g
white cabbage (cut into large chunks)
0.00
long beans (cut into 5cm long)
0.00
long beans (cut into 5cm long)
0.00
g
g
yam bean (cut into 5cm sticks)
0.00
g
g
yam bean (cut into 5cm sticks)
0.00
carrot (cut into 5cm sticks)
0.00
carrot (cut into 5cm sticks)
0.00
g
g
tanghoon
0.00
g
g
tanghoon
0.00
g
g
beancurd sticks
0.00
g
g
beancurd sticks
0.00
litre
litre
of coconut milk
0.00
litre
litre
of coconut milk
0.00
lemongrass (bruised)
0.00
lemongrass (bruised)
0.00
tsp
tsp
salt (or to taste)
0.00
tsp
tsp
salt (or to taste)
0.00
tsp
tsp
sugar (or to taste)
0.00
tsp
tsp
sugar (or to taste)
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
Oil for deep frying
Oil for deep frying

Spice Paste:

0.00
dried chillies (soaked to soften)
0.00
dried chillies (soaked to soften)
0.00
g
g
shallots, (peeled)
0.00
g
g
shallots, (peeled)
0.00
cloves
cloves
garlic, (peeled)
0.00
cloves
cloves
garlic, (peeled)
0.00
candlenuts
0.00
candlenuts
0.00
stalks
stalks
lemongrass (ends trimmed)
0.00
stalks
stalks
lemongrass (ends trimmed)
0.00
g
g
turmeric
0.00
g
g
turmeric
0.00
g
g
galangal
0.00
g
g
galangal
0.00
g
g
dried shrimp
0.00
g
g
dried shrimp
0.00
tsp
tsp
belacan (toasted)
0.00
tsp
tsp
belacan (toasted)
0.00
ml
ml
oil
0.00
ml
ml
oil

Steps

1

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.
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.
Mark as completed

2

Using a food processor, blend all ingredients for spice paste until fine.
Using a food processor, blend all ingredients for spice paste until fine.
Mark as completed

3

Heat 2 tbsp oil in a wok on medium heat. Add spice paste and stir-fry for 4-5 minutes until fragrant.
Heat 2 tbsp oil in a wok on medium heat. Add spice paste and stir-fry for 4-5 minutes until fragrant.
Mark as completed

4

Lower heat and add coconut milk. Bring to a simmer. Do not allow coconut milk to boil as it will curdle.
Lower heat and add coconut milk. Bring to a simmer. Do not allow coconut milk to boil as it will curdle.
Mark as completed

5

Add cabbage, long beans, yam beans and carrot. SImmer until vegetables soften.
Add cabbage, long beans, yam beans and carrot. SImmer until vegetables soften.
Mark as completed

6

Add glass noodles, dried bean curd sticks, fried firm beancurd and tempe. Season with salt and sugar.
Add glass noodles, dried bean curd sticks, fried firm beancurd and tempe. Season with salt and sugar.
Mark as completed

7

Cut lontong into slices and place in a large bowl. Ladle vegetable curry over. Garnish as desired and serve.
Cut lontong into slices and place in a large bowl. Ladle vegetable curry over. Garnish as desired and serve.
Mark as completed

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