Breakfast
Lontong Sayur (Rice Cakes in Vegetable Curry)
Ingredients
- 8 pieces lontong (compressed rice cakes), sliced
- 300 g chayote, peeled and cubed
- 400 ml coconut milk
- 3 candlenuts, crushed
- 4 shallots
- 2 cloves garlic
- 1 red chili
- 1 tsp coriander seeds
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- Salt and palm sugar to taste
Method
- Grind shallots, garlic, chili, coriander seeds, and candlenuts into a smooth paste.
- Sauté the paste in a little oil with lemongrass and lime leaves until fragrant.
- Add chayote and enough water to cover; simmer until nearly tender.
- Pour in coconut milk, season with salt and palm sugar, and simmer gently until the chayote is fully tender and the sauce has thickened slightly.
- Serve ladled over sliced lontong.
Introduction: Lontong sayur pairs compressed rice cakes with a mild, coconut-milk vegetable curry, most often featuring chayote or unripe jackfruit.
Cultural Background: Lontong sayur pairs compressed rice cakes with a mild, coconut-milk vegetable curry, most often featuring chayote or unripe jackfruit. It is a staple weekend and festive breakfast throughout Java and Sumatra, frequently served during Eid celebrations alongside other dishes.
Tips: Stir coconut milk gently and keep the heat low once added, to prevent it from splitting. Green jackfruit can replace or join the chayote for a more traditional texture.
Variations: Add hard-boiled eggs simmered in the curry for extra protein. Include long beans or cabbage for additional vegetables.
Storage: Refrigerate the vegetable curry separately from the lontong for up to 2 days.
Reheating: Reheat the curry gently over low heat, stirring; warm lontong slices separately by steaming.
FAQs:
Q: What is lontong made from?
A: Lontong is rice packed tightly and boiled in banana leaf or plastic sleeves until it compresses into a firm cake.
Q: Can I make this vegan?
A: Yes, this recipe is naturally vegan as written, using only vegetables and coconut milk.
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