Lontong Sayur Lodeh (Indonesian Vegetable Stew With Compressed Rice Cakes)
User Reviews
5
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Prep Time
6 mins
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Cook Time
30 mins
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Total Time
36 mins
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Servings
6 servings
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Calories
478 kcal
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Course
Soup
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Cuisine
Indonesian
Lontong Sayur Lodeh (Indonesian Vegetable Stew With Compressed Rice Cakes)
Description
Lontong Sayur Lodeh is an Indonesian stew that blends a fragrant spice paste made from shallots, garlic, galangal, turmeric, coriander, chilies, and lemon juice with coconut milk and vegetable broth. This base is simmered with tempeh cubes, Chinese and Thai eggplants, tomatoes, potatoes, and snake beans, producing tender, well-infused vegetables in a creamy sauce. The use of Indonesian bay leaves adds a subtle herbal aroma distinctive to the dish.
The stew balances savory, sweet, and mildly spicy flavors, enriched with palm sugar and chilis, and complemented by the tender texture of boiled potatoes and crisp cooked beans. Traditionally served with lontong — compacted rice cakes — it offers a complete meal with carbohydrates and protein from tempeh.
Vegetables in the stew can be customized based on availability, while the spice paste can be prepared ahead and stored, enhancing convenience. This dish is well-suited for leisurely meals and can be accompanied by sambal oelek, fresh cilantro, and scallions to add brightness and varying texture.
Ingredients
Spice paste ingredients:
- 5 onion diced, or shallots, 1 medium red onion
- 3 cloves garlic
- 1 inch galangal 2.5 cm
- ½ inch Turmeric or 1 teaspoon turmeric powder, fresh
- 1 teaspoon ground coriander
- 4 bird's eye chili or to taste
- 2 tablespoons lemon juice
Soup:
- 1 russet potato peeled and diced into 1-inch (2.5 cm.) pieces, medium size
- 3 tablespoon neutral cooking oil generic cooking oil
- 14 oz. tempeh cut into 1cm cubes
- 1 Chinese eggplant cut in half the long way, and sliced in 1 cm. sections
- 6 thai eggplant quartered
- 2 tomatoes quartered, small
- 13.5 oz coconut milk
- 3 ⅓ cups vegetable stock unsalted, 800 ml, or water
- 2 teaspoons salt or to taste
- 2 tablespoons coconut sugar palm sugar, or brown sugar
- 4 daun salam Indonesian bay leaves, or two regular bay leaves, Indonesian
- 8 snake beans long beans, or string beans cut into 2-inch sections
- 2 bird’s eye chili optional, additional, whole
To serve:
- 2 lontongs cut into large pieces
- sambal oelek
- cilantro leaves
- scallions thinly sliced
Instructions
- Place the shallots, garlic, galangal, turmeric, coriander, chilies, and lemon juice into a blender, and blend on high speed for 90 seconds until a paste is formed.
- Place the large diced potatoes into a pot of water and bring them to a boil. Cook them until fork tender and then drain and set aside.
- While the potatoes are cooking, heat the oil in a wok or dutch oven over a high flame for 60 seconds. When the oil is hot, add the tempeh and eggplant. Sauté, stirring regularly, for eight minutes until the tempeh and eggplant are evenly browned all over.
- Stir in the tomatoes and spice paste, and sauté stirring for two more minutes, until the paste is distributed all over the tempeh and eggplant.
- Add the coconut milk, vegetable stock (or water), salt, coconut sugar, and Indonesian bay leaves. Bring the pot to a boil.
- When the pot has reached a boil, and the largest pieces of eggplant feel tender and buttery, add the pre-cooked potatoes, snake beans, and optional extra chilies. Reduce heat to medium and cook for four more minutes until the vegetables are fully cooked.
- Serve the soup in individual bowls, topped with chunks of lontong, sambal oelek, cilantro and scallions.
Notes
- The vegetable selection can be varied, adding pumpkin or greens for different textures.
- Make the spice paste ahead and store in the refrigerator or freezer for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Sodium | 1333mg | 56% |
| Potassium | 1374mg | 29% |
| Fiber | 11g | 44% |
| Sugar | 18g | 36% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 20mg | 22% |
| Calcium | 131mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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