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Lontong sayur Betawi
4.8 from 54 votes

Lontong sayur Betawi

Lontong sayur Betawi is a vegetable curry featuring small potato cubes, grated raw papaya or chayote, and green beans simmered in a fragrant coconut milk broth with galangal, lemongrass, salam leaves, and a spiced paste of chili, shallots, garlic, and shrimp paste or fish sauce. The mildly spicy and slightly sweet curry is served poured over compressed rice cakes (lontong).

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 240 kcal
Course: Lunch
Cuisine: Indonesian

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

    Cup of Yum
  1. 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. 
  2. Heat the oil in a cooking pot. 
  3. Fry the spice paste until it releases an aroma.
  4. Add in the galangal, lemongrass, salam leaves, salt and brown sugar.
  5. After a minute or two, add in the coconut milk and water. And also fish sauce if used.
  6. Stir it well and put the lid on to cook at medium heat until it’s boiling. 
  7. When the coconut milk is boiling, you can put the potatoes in and leave it to cook further for about 5 minutes.
  8. Then add the raw papaya or green beans to the curry.
  9. This time turn the heat down and cook at low heat until all vegetables are cooked.
  10. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 240

% 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.