Lontong Sayur
Compressed rice cakes served in a coconut vegetable stew with tempeh and tofu.
Prep
25 min
Cook
65 min
Total
90 min
Serves
6
Per serving
610 kcal
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Recipe review
- Recipe reviewed by our team
- Ingredients checked
- Nutrition calculated from ingredients
Instructions
Step 1: Cook the rice with part of the water until very soft and sticky, then press it firmly into a lined tin and cool until set.
Step 2: Fry the blended shallots, garlic and dried chillies with the galangal and turmeric in the vegetable oil until the oil separates.
Step 3: Add the remaining water with the carrot, long beans and cabbage and simmer until tender.
Step 4: Add the tempeh, tofu puffs, coconut milk and salt and simmer gently.
Step 5: Cut the set rice into cubes and ladle the stew over them.
Ingredients
Quantities update automatically for 6 servings.
- 400 gLong grain rice — rinsed
- 1 ½ litreWater
- 500 mlCoconut milk
- 200 gCabbage — shredded
- 2 wholeCarrot — julienned
- 150 gLong beans — cut into lengths
- 150 gTempeh — cubed
- 100 gTofu puffs — halved
- 5 wholeShallot — blended
- 4 clovesGarlic — blended
- 4 wholeDried chillies — soaked and blended
- 15 gGalangal — sliced
- 1 tspTurmeric
- 4 tbspVegetable oil
- 2 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 610 kcal
- Protein
- 11.3 g
- Carbohydrates
- 55 g
- Fat
- 32.2 g
- Saturated fat
- 17.1 g
- Fibre
- 5.7 g
- Sugar
- 8.4 g
- Sodium
- 692 mg
These figures are estimates for general information only and are not medical or dietary advice.