Lontong Sayur
A comforting coconut curry broth infused with aromatic spices, chayote, and long beans. It is served hot over sliced compressed rice cakes and hard-boiled eggs.
Ingredients
- 4 cakes compressed rice cakes, sliced
- 1 large chayote squash, julienned
- 1 cup long beans, chopped
- 2 cups coconut milk
- 2 cups vegetable broth
- 4 shallots, chopped
- 3 garlic cloves, minced
- 2 red chilies, chopped
- 1/2 tsp ground turmeric
- 1 inch fresh galangal, sliced
- 1 lemongrass stalk, bruised
- 2 tbsp vegetable oil
- 4 hard-boiled eggs, halved
- 1 tsp salt
Instructions
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1
Blend 4 chopped shallots, 3 minced garlic cloves, 2 chopped red chilies, and 1/2 tsp ground turmeric into a smooth spice paste.
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2
Heat 2 tbsp vegetable oil in a pot over medium heat, then sauté the paste with 1 inch sliced fresh galangal and 1 bruised lemongrass stalk for 3 minutes until fragrant.
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3
Pour in 2 cups vegetable broth and 2 cups coconut milk, then bring the liquid to a gentle simmer.
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4
Add 1 large julienned chayote squash, 1 cup chopped long beans, and 1 tsp salt, simmer for 8 minutes until tender.
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5
Divide 4 cakes sliced compressed rice cakes and 4 halved hard-boiled eggs into bowls, then ladle the warm coconut soup and vegetables over top.