Indonesian · PANTRYHOP RECIPE
Lontong Sayur
40 minutes · 4 servings · vegetarian
A familiar Indonesian breakfast of rice cakes with coconut vegetable sauce; many regions use slightly different vegetables.
Ingredients
Check you have the quantities below.
- 500 g ready-made lontong or compressed rice cakes
- 1 tablespoon vegetable oil
- 4 shallots, sliced
- 3 cloves garlic, minced
- 2 cm piece galangal, bruised
- 1 stalk lemongrass, bruised
- 1 tablespoon curry powder
- 400 ml coconut milk
- 2 cups water
- 1 cup green beans, cut
- 2 cups chayote, peeled and sliced
- 1 teaspoon salt
- 1 teaspoon sugar
Let’s make it
- Warm the oil in a saucepan over medium heat. Cook shallots, garlic, galangal, and lemongrass for 2 minutes.
- Stir in curry powder, coconut milk, water, green beans, chayote, salt, and sugar. Simmer 15 to 18 minutes until the vegetables are tender.
- Slice the lontong and warm it in hot water or steam for 3 to 4 minutes.
- Serve the rice cakes in bowls and ladle the hot coconut vegetable sauce over the top.
Use a mild curry powder and add no chili for a gentle flavor.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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