Vegetable Stew With Compressed Rice (lontong Sayur)
Vegetable Stew with Compressed Rice (Lontong Sayur) is a traditional Malaysian dish that features a flavorful vegetable stew served with compressed rice cakes. This dish is a popular choice for breakfast or as a main meal, and it's packed with delicious flavors and nutrients.
Ingredients
- 1 cup of long grain rice
- 4 cups of water
- 1 lemongrass stalk, bruised
- 2 cups of coconut milk
- 1 cup of vegetable stock
- 1 block of pressed tofu, cubed
- 1 cup of green beans, cut into 1-inch pieces
- 1 cup of cabbage, sliced
- 1 cup of carrots, sliced
- 1 cup of bean sprouts
- 4 kaffir lime leaves
- Salt to taste
Instructions
- In a large pot, bring the water to a boil and add the rice. Cook for 30 minutes, then remove from the heat and let it cool. Once cooled, slice the compressed rice into 1-inch thick cakes.
- In a separate pot, combine the lemongrass, coconut milk, and vegetable stock. Bring to a simmer over medium heat.
- Add the tofu, green beans, cabbage, carrots, bean sprouts, and kaffir lime leaves to the pot. Simmer for 20 minutes, or until the vegetables are tender.
- Season the stew with salt to taste.
- Serve the vegetable stew with the compressed rice cakes.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Pot
Serving suggestions
Serving suggestions: Garnish with fried shallots and serve with a side of sambal for an extra kick of flavor.
Tips & tricks
Tips: You can customize the vegetables in the stew based on your preferences, such as adding eggplant or bamboo shoots for added variety.
Cost
$10