Rice Cake In Vegetable Soup Euphoria (lontong Sayur Euphoria)
Rice Cake in Vegetable Soup Euphoria (Lontong Sayur Euphoria) is a traditional Javanese dish that combines savory rice cakes with a flavorful vegetable soup, creating a comforting and satisfying meal.
Ingredients
- 2 cups of rice, washed and drained
- 4 cups of water
- 1 lemongrass stalk, bruised
- 4 kaffir lime leaves
- 200g of tofu, cut into cubes
- 200g of tempeh, cut into cubes
- 200g of spinach, chopped
- 200g of bean sprouts
- 4 cups of coconut milk
- Salt to taste
Instructions
- In a large pot, bring the water to a boil and add the rice, lemongrass, and kaffir lime leaves. Cook until the rice is tender and the liquid is absorbed, about 30 minutes.
- Add the tofu, tempeh, spinach, and bean sprouts to the pot. Cook for another 10 minutes.
- Pour in the coconut milk and simmer for 15 minutes. Season with salt to taste.
- Remove the lemongrass and kaffir lime leaves before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Measuring cups Measuring spoons
Tools
Serving bowls Spoons Ladle
Serving suggestions
Serve the Rice Cake in Vegetable Soup Euphoria hot, garnished with fried shallots and served with a side of sambal for an extra kick of flavor.
Tips & tricks
For a time-saving option, you can use pre-cooked rice cakes instead of cooking the rice from scratch.
Cost
$10