Lontong sayur Betawi
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
240 kcal
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Course
Lunch
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Cuisine
Indonesian
Lontong sayur Betawi
Description
This Indonesian dish creates a thick curry using a spice paste blended from shrimp paste, chili, onion, garlic, coriander, and other aromatics cooked until fragrant in oil. Galangal, lemongrass, and salam leaves add herbal layers, while coconut milk and water form the creamy base. Dark brown sugar and salt balance the flavors.
Potatoes are simmered first until tender, followed by the addition of raw grated papaya or chayote and green beans which cook gently in the coconut curry. The result is a savory and subtly sweet vegetable stew with a variety of soft textures. This is traditionally served over lontong, compressed rice cakes that complement the thick curry.
The recipe notes suggest substitutions such as green beans for hard-to-find vegetables and the option of fish sauce in place of shrimp paste for those sensitive to its pungency. The dish is often enjoyed with boiled eggs, prawn crackers, and garnished with fried shallots for added texture and flavor contrast.
Ingredients
- 3 small potato Cut into small cubes, or 2 big ones
- 2 cups papaya or Chayote grated, raw
- 1 cup green beans diagonally sliced.
- 1- inch galangal
- 1 lemongrass cut into one-inch pieces
- 2 salam leaves
- 2 tablespoons dark brown sugar or dark muscovado sugar
- 1 ½ teaspoon salt or according to taste.
- 14 fluid ounces coconut milk
- 15 fluid ounces water
- 1 tablespoon cooking oil
Spice paste
- 1 onion finely chopped.
- 3 cloves garlic finely chopped.
- 2-3 bird's eye chili or 1 ½ teaspoon of Kashmiri red chilli powder, red
- 1 teaspoon ground coriander
- 1 teaspoon dried shrimp paste terasi, optional (see the note), or
- 2 teaspoons fish sauce or tamari sauce for vegans
Instructions
- Put all the spice paste ingredients in a blender or a food processor, and process until it becomes a smooth paste. You can also use a pestle and mortar to pound into a paste. Set aside.
- Heat the oil in a cooking pot.
- Fry the spice paste until it releases an aroma.
- Add in the galangal, lemongrass, salam leaves, salt and brown sugar.
- After a minute or two, add in the coconut milk and water. And also fish sauce if used.
- Stir it well and put the lid on to cook at medium heat until it’s boiling.
- When the coconut milk is boiling, you can put the potatoes in and leave it to cook further for about 5 minutes.
- Then add the raw papaya or green beans to the curry.
- This time turn the heat down and cook at low heat until all vegetables are cooked.
- Pour the vegetable curry over the lontong.
Notes
- Substitute unavailable vegetables with green beans and potatoes to maintain texture and taste.
- Choose waxy potatoes like baby or new potatoes for firmness during cooking.
- Add shrimp paste gradually as its smell can be strong; adjust to preference.
- Fish sauce or tamari are suitable alternatives to shrimp paste for those avoiding its aroma.
- Traditionally served with boiled eggs, prawn crackers, and fried shallots to add texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 240kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 1mg | 0% |
| Sodium | 606mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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