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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.

40 minMediumServes 4420 cal/serving

IndonesianBreakfastStovetop and BlenderVegetarianHigh FiberGluten-FreeNut-FreeDairy-FreeAlcohol-Free

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

  1. 1

    Blend 4 chopped shallots, 3 minced garlic cloves, 2 chopped red chilies, and 1/2 tsp ground turmeric into a smooth spice paste.

  2. 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.

  3. 3

    Pour in 2 cups vegetable broth and 2 cups coconut milk, then bring the liquid to a gentle simmer.

  4. 4

    Add 1 large julienned chayote squash, 1 cup chopped long beans, and 1 tsp salt, simmer for 8 minutes until tender.

  5. 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.

Questions

How long does Lontong Sayur keep?

Blend the base ahead and freeze it for up to a month, then re-blend it briefly before serving. Once assembled it does not keep; the texture goes as it melts, so eat it right away.

Can I halve or double Lontong Sayur?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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