Better known as sayur lodeh or kuah lontong, this is a flavourful combination of vegetables brewed slowly in a coconut gravy to give it a rich taste. While sayur lodeh is usually eaten with steamed rice, lontong has ketupat (a type type of dumpling or rice cake as some call it) added in and is a complete meal.
As always, let me give you the vegan and seafood options. Let’s start with the vegan version.
SAYUR LODEH / LONTONG SOUP
Spice Paste for Base
5 red chillies
1-2 bird’s eye chillies
1/2 inch galangal
1/2 inch ginger
1 small onion
2 cloves garlic
Grind all the ingredients together in a pestle and mortar or a blender
1 small box coconut cream
- Fry the spices in oil until cooked. Add in the vegetables – potatoes, then long beans and lastly cabbage & the tofu and allow to cook. Add salt and coconut cream. Add water to get desired consistency.
- That’s it! Serve with steamed rice.
Add into the spice, a tsp of dried prawns which has. been soaked for 15 mins in warm water to soften. Also add in 1/2 inch of belacan (shrimp paste).
When cooking, add in fresh prawns. You can also add other seafood such as fish cake or fish balls.
To make Lontong – just boil ketupat until cooked, remove wrapping and cut into cubes. Pour hot gravy over it and serve immediately!
I can assure you this recipe is a keeper!