Ingredients with Measurements:
- 1 pack of lontong (compressed rice cake)
- 2 cups of water
- 1 cup of tamarind juice
- 1 cup of chopped cabbage
- 1 cup of chopped long beans
- 1 cup of chopped carrots
- 1 cup of chopped corn
- 1 cup of sliced tofu
- 1 cup of sliced tempeh
- 1 cup of sliced shallots
- 3 cloves of garlic, minced
- 2 red chilies, sliced
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of cooking oil
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Cut the lontong into bite-sized pieces and set aside.
2. In a large pot, heat the cooking oil over medium heat.
3. Add the minced garlic, sliced shallots, and sliced red chilies. Stir-fry until fragrant.
4. Add the sliced tofu and tempeh. Stir-fry until lightly browned.
5. Add the chopped vegetables (cabbage, long beans, carrots, and corn) and stir-fry for a few minutes.
6. Pour in the water and tamarind juice. Add the bay leaves, lemongrass stalks, and kaffir lime leaves. Bring to a boil.
7. Add the salt and sugar. Stir well.
8. Reduce the heat to low and let the soup simmer for 10-15 minutes.
9. Add the lontong pieces to the soup and let them soak for a few minutes.
10. Serve hot with additional sliced red chilies, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- Tofu and tempeh can be substituted with chicken or shrimp.
- Cabbage, long beans, carrots, and corn can be substituted with any vegetables of your choice.
Variations:
- Add sliced beef or lamb for a meatier version.
- Use coconut milk instead of water for a creamier soup.
- Add a spoonful of sambal (chili paste) for a spicier kick.
Tips and Tricks:
- To make the tamarind juice, soak a handful of tamarind pulp in warm water for 10 minutes. Strain the liquid and discard the pulp.
- To make the lontong, wrap rice in banana leaves and steam for 2-3 hours until firm.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation Ideas:
Serve the soup in a large bowl with the lontong pieces and vegetables visible on top. Garnish with sliced red chilies and fresh herbs.
Garnishes:
- Sliced red chilies
- Fresh herbs (cilantro, basil, mint)
Pairings:
- Serve with steamed rice or crusty bread.
- Pair with a refreshing drink, such as iced tea or lemonade.
Suggested Side Dishes:
- Fried tofu or tempeh
- Chicken satay
- Steamed vegetables
Troubleshooting Advice:
- If the soup is too sour, add more sugar to balance the flavors.
- If the soup is too salty, add more water to dilute the seasoning.
Food Safety Advice:
- Make sure all ingredients are fresh and properly cleaned before cooking.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food History:
Lontong Sayur Asem is a traditional Indonesian dish that originated from Java. It is a popular street food and is often served during special occasions, such as weddings and religious festivals.
Flavor Profiles:
Lontong Sayur Asem is a sweet and sour soup with a savory undertone. The tamarind juice gives it a tangy flavor, while the vegetables and lontong add a mild sweetness. The tofu and tempeh provide a nutty and earthy taste.
Serving Suggestions:
Lontong Sayur Asem is best served hot as a main course for lunch or dinner. It is a hearty and filling dish that can be enjoyed on its own or with a side dish.
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Region: Indonesian