Prep
5 mins
Cook
5 mins
Serves
1
Difficulty
EasyIndonesian-style coffee brewed by pouring boiling water directly over coarsely ground beans in the cup.
Ingredients
- 500g tempeh
- 2 cups compressed rice cakes (lontong)
- a handful of minced garlic
- 1 1/2 tsp tamarind paste
- 3 tbsp neutral vegetable oil
- 200g long beans
- a handful of fresh kaffir lime leaves, chopped
- a generous spoonful of crispy fried shallots
- 500ml chicken stock
- a pinch of ground cumin
Instructions
- 1
Combine the compressed rice cakes (lontong) and tamarind water in a saucepan, blender, or pitcher, stirring well.
- 2
Add the ground cumin and coconut cream, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 5 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with sambal, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with cilantro just before serving.
- 8
Pour into your favorite glass or cup and enjoy.
Tips
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•Serve in a chilled glass for the most refreshing result on a hot day.
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.