Ingredients with Measurements:
- 1 package of lontong (compressed rice cake), cut into bite-sized pieces
- 2 cups of water
- 2 cups of coconut milk
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 2 tablespoons of oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 teaspoons of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 cup of green beans, cut into 1-inch pieces
- 1 cup of cabbage, shredded
- 1 cup of carrots, sliced
- 1 cup of tofu, fried and cut into small pieces
- 1 cup of tempeh, fried and cut into small pieces
- 1 cup of bean sprouts
- 1 cup of water spinach (kangkung), cut into 2-inch pieces
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, bring the water to a boil. Add the lontong pieces and cook for 10 minutes. Drain and set aside.
2. In another pot, heat the oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the coriander, cumin, turmeric powder, salt, and sugar. Stir well.
4. Add the lemongrass, kaffir lime leaves, and bay leaves. Stir well.
5. Add the coconut milk and stir well. Bring to a boil.
6. Add the green beans, cabbage, and carrots. Cook for 5 minutes.
7. Add the fried tofu and tempeh. Cook for 2 minutes.
8. Add the bean sprouts and water spinach. Cook for 1 minute.
9. To serve, place some lontong pieces in a bowl and pour the curry over them. Garnish with lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 35g
- Carbohydrates: 40g
- Protein: 15g
Substitutions for ingredients:
- Lontong can be substituted with rice noodles or regular rice.
- Green beans can be substituted with snap peas or snow peas.
- Cabbage can be substituted with bok choy or kale.
- Tofu and tempeh can be substituted with chicken or shrimp.
Variations:
- Add some sliced red chili for extra heat.
- Use different vegetables such as eggplant, zucchini, or bell peppers.
- Use different protein such as beef, pork, or fish.
Tips and tricks:
- To make the curry thicker, add some cornstarch mixed with water.
- To make the curry thinner, add some water or coconut milk.
- To make the tofu and tempeh crispy, fry them until golden brown.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with some lime wedges on the side.
Garnishes:
- Lime wedges
Pairings:
- Serve with some sambal (chili paste) on the side.
Suggested side dishes:
- None
Troubleshooting advice:
- If the curry is too spicy, add some coconut milk to tone down the heat.
- If the curry is too thick, add some water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the vegetables and protein thoroughly to avoid foodborne illnesses.
Food history:
- Lontong Sayur Kari is a traditional Indonesian dish that originated from Java. It is a popular dish during Eid al-Fitr, the end of Ramadan.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry with some rice or lontong.
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Region: Indonesian