Lontong Sayur

This dish consists of lontong(compressed rice)and the vegetable soup called sayur lodeh. You may use other vegetables of your choice i.e young jackfruit, petai etc. If you can't take hot food, scrapped off the chilli seeds. This recipe produce a big pot of soup!



SAYUR LODEH
Ingredients:
4 tbsp cooking oil
3 pc daun salam
5 cm galangal, bruised
2 stalks lemon grass, bruised
2 tbsp dried prawns, washed and dried
300 g small prawns, shelled and deveined
1 choko (labu siam), julienned
1 can bamboo shoots, cut into 2.5 cm squares
80 g Chinese cabbage, cut into 2.5 cm squares
160 g long beans, cut into 3 cm length
160 g French beans, cut into 3cm length, at a slant
600 g (2 pieces) firm tofu
1 can (400ml) coconut cream

Processed ingredients:
5 red chillies
12 shallots
5 cloves garlic
6 candlenuts
1 tbsp prawn paste (belacan)
¼ tsp turmeric (kunyit) powder

Garnishes:
fried shallots
fried soy beans
fried dried prawns
fried colourful crackers

Method:
1. Cut the firm tofu into small cubes or slices.
2. Heat up the oil in a deep heavy-based pot. Stir-fry the tofu until light golden brown. Remove and drain the tofu.
3. Lower the flame, fry the processed ingredients together with daun salam, galangal and lemon grass until fragrant. Add the dried prawn and continue stir-frying.
4. Add the small prawn and 5 tbsp coconut cream and stir-fry a few minutes.
5. Add the remaining vegetable, stir to mix.
6. Add the remaining coconut cream and 4 can of water (4 x 400ml). Bring to the boil and continue stirring.
7. Add the fried tofu, simmer for 10-15 minutes. Season with sugar and salt to taste. Serve with lontong (compressed rice cubes), topped with garnishes.