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Lontong Sayur

Compressed Rice Cake With Veggie Soup
Servings 0

Ingredients

Sayur

  • 2 chayote skinned, cut into matchstick, but not too thin
  • 2 bags of tempeh @150 g each if they are frozen, microwave for 1 minute, just to soften a bit, cubed
  • 1 can of coconut milk
  • 1 1/2 - 2 cans of water using the can from the coconut milk as measurement
  • 1/4 small/medium onion
  • 4 garlic
  • 1/4 tsp turmeric ground
  • 1/2 tsp coriander ground
  • 1 small piece dried galangal
  • 2 tbsp oil
  • 2 bird eye chilies
  • 1/4 nooch nutritional yeast
  • 2 tbsp Vegeta powder or to taste
  • 1 tsp sugar

Lontong

  • 1 kg rice rinsed
  • enough water to cover the rice I like measuring with my 2 fingers, as shown on picture, so just below the heights of them fingers
  • clean banana leaves
  • enough water for steaming
  • a pinch of salt

Instructions

Sayur

  • Into food processor, process garlic, onion and 3 tbsp water into smooth paste
  • Heat oil, and saute turmeric, paste, galangal, coriander until fragrant
  • Stir in tempeh and chayotte
  • Pour in water and coconut milk, stir to combine
  • Add in the rest of the ingredients, and bring to boil on medium heat, until chayote tender

Lontong

  • Bring rice to boil and cook until water absorbed (rice would be still half raw)
  • Preheat steamer
  • Wrap half cooked rice in banana leaves, shaping it into rolls, if you like
  • Steam for 45 mins

Notes

to serve, slice compressed rice and serve it with the soup. If you like spiciness, add Sriracha or Indonesian traditional chili sauce. Addition of crackers would be nice too, along with fried onion :)