Ingredients with Measurements:
- 500g rice cake (lontong), cut into bite-sized pieces
- 300g bean sprouts, washed and drained
- 200g green beans, cut into 2-inch pieces
- 200g cabbage, sliced
- 200g tofu, cut into small cubes
- 2 cups water
- 1 can (400ml) coconut milk
- 1 cup roasted peanuts, ground
- 4 shallots, sliced
- 3 cloves garlic, minced
- 3 red chilies, sliced
- 2 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
Special equipment needed:
- Mortar and pestle or food processor to grind peanuts
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the shallots, garlic, and red chilies. Sauté until fragrant, about 2 minutes.
2. Add the water, coconut milk, ground peanuts, kaffir lime leaves, lemongrass, salt, and sugar. Stir well and bring to a boil.
3. Add the green beans and cabbage. Cook for 5 minutes.
4. Add the tofu and bean sprouts. Cook for another 2 minutes.
5. Add the rice cake and cook for 3-5 minutes or until heated through.
6. Remove from heat and discard the kaffir lime leaves and lemongrass.
7. Serve hot with additional sliced red chilies and fried shallots, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 37g
Protein: 16g
Fiber: 6g
Substitutions for ingredients:
- Instead of rice cake, you can use sliced boiled potatoes or vermicelli noodles.
- Instead of green beans, you can use long beans or snap peas.
- Instead of cabbage, you can use bok choy or spinach.
- Instead of tofu, you can use tempeh or chicken.
Variations:
- Add shrimp or beef for a non-vegetarian version.
- Use different types of vegetables, such as carrots, bell peppers, or broccoli.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- To make the dish spicier, add more red chilies or use a spicier variety of chili.
- To make the dish creamier, use more coconut milk.
- To make the dish thicker, use less water.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl with additional sliced red chilies and fried shallots on top.
Garnishes:
Sliced red chilies and fried shallots.
Pairings:
Serve with steamed white rice or crusty bread.
Suggested side dishes:
Fried tofu or tempeh.
Troubleshooting advice:
- If the dish is too thick, add more water or coconut milk.
- If the dish is too thin, cook for a few more minutes to reduce the liquid.
Food safety advice:
Make sure all vegetables are washed and cooked thoroughly.
Food history:
Lontong Sayur Kuah Kacang is a traditional Indonesian dish that is popular in Java and Sumatra. It is typically eaten for breakfast or as a light lunch.
Flavor profiles:
Creamy, nutty, and slightly spicy.
Serving suggestions:
Serve hot with steamed white rice or crusty bread.
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Region: Indonesian