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Lontong Sayur – Rice Cakes in Coconut Vegetable Soup
Lontong Sayur is a breakfast in Jakarta: firm rice cakes in a yellow coconut soup with chayote, long beans and tofu, served with a boiled egg. The soup resembles sayur lodeh, but you eat it with lontong instead of rice. Cook the soup thinner than a lodeh, so it soaks into the rice cakes. Slice the lontong just before serving.
Lontong Sayur – Rice Cakes in Coconut Vegetable Soup
Laura Chen
4
90 minutes
120 minutes
610
Indonesian
Breakfast
Lontong Sayur is a breakfast in Jakarta: firm rice cakes in a yellow coconut soup with chayote, long beans and tofu, served with a boiled egg. The soup resembles sayur lodeh, but you eat it with lontong instead of rice and cook it thinner, so it soaks into the rice cakes.
Ingredients
For the lontong:
- 250 g long-grain boil-in-bag rice (2 bags)
- 3 l water
For the vegetable soup:
- 400 ml coconut milk
- 600 ml water
- 1 chayote (labu siam, about 350 g), cut into sticks
- 150 g long beans, cut into 4 cm pieces
- 200 g firm tofu, cubed
- 2 stalks lemongrass, bruised
- 2 Indonesian bay leaves (salam leaves)
- 3 cm galangal (Thai ginger), bruised
- 1 tsp palm sugar (gula jawa)
- 2 tsp salt
- 2 tbsp vegetable oil
For the spice paste:
- 6 shallots
- 4 garlic cloves
- 3 kemiri (candlenuts)
- 2 cm fresh turmeric or 1 tsp turmeric powder
- 2 red chiles
To serve:
- 4 eggs, hard-boiled
- 4 tbsp fried shallots
- Sambal, as desired
Instructions
- Put the rice bags into a large pot with 3 l boiling water. Weigh them down with a plate so they stay submerged and cook them over low heat for 2 hours. Top up with hot water as needed.
- Lift out the bags, put them in cold water and let them cool for 1 hour, until the rice is firm.
- Blend the shallots, garlic, candlenuts, turmeric and chiles into a smooth paste.
- Fry the paste in the oil with the lemongrass, Indonesian bay leaves and galangal over medium heat for 5 minutes, until fragrant and no longer raw-smelling.
- Pour in 600 ml water and bring to a boil. Add the chayote and beans and cook for 8 minutes, until the chayote turns translucent.
- Stir in the coconut milk and tofu and simmer the soup gently for 5 minutes, stirring, without letting it boil hard. Season with salt and palm sugar.
- Cut the rice out of the bags into slices 2 cm thick and divide them among bowls.
- Ladle the hot vegetable soup over them and add a halved egg. Sprinkle with fried shallots and serve with sambal.
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