Lontong Sayur

Compressed rice cakes in a rich coconut milk vegetable curry of chayote and boiled egg.

Ingredients

• 400g tempeh
• 2 cups jasmine rice
• 2 tsp sliced lemongrass
• 1 tsp tamarind paste
• 1/4 cup coconut oil
• 200g cabbage
• a handful of fresh cilantro, chopped
• a drizzle of roasted peanuts
• 2 cups chicken stock
• 1 1/2 tsp ground turmeric
• 1 cup cherry tomatoes, sliced

Instructions

1. 1

   Gather and prep the compressed rice cakes (lontong) and firm tofu, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced galangal and bean sprouts, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the firm tofu, season with tamarind paste, and cook until just done, about 30 mins.

5. 5

   Warm the compressed rice cakes (lontong) alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the compressed rice cakes (lontong) and spoon the cooked mixture over the top.

7. 7

   Drizzle with sambal and finish with a sprinkle of cilantro.

8. 8

   Serve immediately while everything is warm.

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