Ingredients with Measurements:
- 2 cups of rice, soaked overnight
- 4 cups of water
- 2 cups of coconut milk
- 1 cup of green beans, cut into 1-inch pieces
- 1 cup of carrots, sliced
- 1 cup of cabbage, chopped
- 1 cup of tofu, cut into small cubes
- 1 cup of tempeh, cut into small cubes
- 1 cup of bean sprouts
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 2 shallots, minced
- 2 red chilies, sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
Special equipment needed:
- Blender
Step-by-step instructions:
1. Drain the soaked rice and place it in a cheesecloth or banana leaf. Tie it tightly to form a cylinder shape and cut it into 1-inch pieces. Boil the water in a pot and add the rice cakes. Cook for 30 minutes until the rice is soft and tender. Remove from heat and set aside.
2. In a blender, blend the garlic, shallots, and red chilies until smooth. Set aside.
3. Heat the vegetable oil in a pan over medium heat. Add the blended mixture and sauté for 2-3 minutes until fragrant.
4. Add the green beans, carrots, and cabbage to the pan. Stir-fry for 5 minutes until the vegetables are slightly tender.
5. Pour in the coconut milk and add the tofu and tempeh. Stir well and let it simmer for 10 minutes until the vegetables are fully cooked.
6. Add the bean sprouts, salt, and sugar to the pan. Stir well and let it simmer for another 5 minutes.
7. Serve the lontong sayur lodeh with the rice cakes.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 28g
Carbohydrates: 35g
Protein: 11g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can substitute tofu and tempeh with chicken or beef.
Variations:
- You can add shrimp or fish to the dish for a seafood version.
- You can add lemongrass or galangal to the blended mixture for a more aromatic flavor.
Tips and tricks:
- Soak the rice overnight to ensure it is soft and tender.
- Use fresh coconut milk for a richer flavor.
- Cut the vegetables into similar sizes for even cooking.
Storage instructions:
Store the lontong sayur lodeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the lontong sayur lodeh in a bowl with the rice cakes on the bottom and the vegetables and broth on top.
Garnishes:
Garnish with sliced red chilies, fried shallots, and fresh cilantro.
Pairings:
Pair with steamed white rice and sambal for a complete meal.
Suggested side dishes:
Serve with crispy fried chicken or beef rendang for a more substantial meal.
Troubleshooting advice:
- If the vegetables are too hard, add more coconut milk or water and let it simmer for a longer time.
- If the dish is too spicy, reduce the amount of red chilies or remove the seeds.
Food safety advice:
Make sure to cook the vegetables and protein fully to avoid any foodborne illnesses.
Food history:
Lontong sayur lodeh is a traditional Indonesian dish that originated from Java. It is a popular dish during Ramadan and other festive occasions.
Flavor profiles:
The dish has a rich and creamy coconut milk broth with a slightly spicy and aromatic flavor from the blended mixture.
Serving suggestions:
Serve the lontong sayur lodeh as a main dish for lunch or dinner.
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Region: Indonesian