Lontong Sayur Lemak

Name: Lontong Sayur Lemak
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 6-8
Cuisine: Singaporean
Ingredients: 2 cakes pressed tofu, about 500 g (1 lb), cubed and deep-fried; 20 green beans, cut into lengths; 1 carrot, peeled and sliced crosswise; 200 g (7 oz) sweet potatoes, jicama or chayote, cut into chunks; 4 tablespoons oil; 1 teaspoon belachan (dried prawn paste), roasted; 1 slender Asian eggplant (about 200 g/7 oz), sliced crosswise; 10 cloves garlic, peeled; 1 portion Lontong; 3 tablespoons dried prawns, soaked in water to soften; 1 tablespoon ground coriander; 2½ cm (1 in) fresh galangal root, peeled and sliced; 5 cm (2 in) fresh turmeric root, peeled and sliced, or 2 teaspoons ground turmeric; 10-15 red finger-length chillies, deseeded and sliced; 20 shallots, peeled; 2 cups (500 ml) thick coconut milk or 1 cup (250 ml) coconut cream mixed with 1 cup (250 ml) water; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

Vegetables in Coconut Milk with Compressed Rice

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
50 min

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

This seasoned vegetable stew with Lontong is served as part of a main meal or as a meal on its own for breakfast or lunch.

Ingredients

2 cakes pressed tofu, about 500 g (1 lb), cubed and deep-fried
2

Asia
Singapore
Lunch
Fish course
Pescatarian
Street Food
South East Asia
Breakfast
Gluten-free

Method

Prepare the Lontong by following the instructions. Unwrap the Lontong from the banana leaf or cheesecloth and slice into chunks. Set aside.
To make the Spice Paste, grind the dried prawns, coriander, galangal, turmeric, chillies, shallots and garlic in a mortar or blender until fine, adding a little oil if necessary to keep th