Lontong Sayur (Vegetable Rice Cake in Coconut Milk Soup)

Ingredients

• 4 Lontong (Rice Cakes)
• 6 cups Water
• 1 cup Green Beans
• 1 cup Carrots
• 1 Labu Siam (Chayote)
• 8 oz Tempeh
• 2 cups Coconut Milk Alternative (e.g. Oat Milk)
• 5 Shallots
• 3 cloves Garlic
• 2 Red Chili Peppers
• 1 inch Turmeric
• 1 inch Galangal
• 2 Bay Leaves
• 1 stalk Lemongrass
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Sugar

Instructions

1. 1Prepare your ingredients: Cut the 4 Lontong (Rice Cakes) into bite-sized pieces. Slice the 1 cup Green Beans, 1 cup Carrots, and 1 Labu Siam (Chayote) into thin strips. Cut the 8 oz Tempeh into small cubes.
2. 2Make the spice paste: In a blender or food processor, combine the 5 Shallots, 3 cloves Garlic, 2 Red Chili Peppers, and 1 inch Turmeric. Blend until you have a smooth paste.
3. 3Start the soup base: Heat 2 tbsp Vegetable Oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the spice paste and cook, stirring frequently, until it is fragrant, about 2-3 minutes.
4. 4Add aromatics: Add the 1 inch Galangal, 2 Bay Leaves, and 1 stalk Lemongrass to the pot. Continue to sauté for 1 more minute until fragrant.
5. 5Simmer the soup: Pour in the 6 cups Water and 2 cups Coconut Milk Alternative. Bring the mixture to a gentle boil over medium-high heat (400°F / 200°C).
6. 6Cook the vegetables and tempeh: Add the sliced 1 cup Green Beans, 1 cup Carrots, 1 Labu Siam (Chayote), and cubed 8 oz Tempeh to the pot. Reduce the heat to medium-low (300°F / 150°C), cover, and simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork.
7. 7Season the stew: Stir in 1 tsp Salt and 0.5 tsp Sugar. Taste and adjust seasoning if needed.
8. 8Serve: Ladle the hot vegetable and tempeh stew over the prepared 4 Lontong (Rice Cakes) pieces in individual bowls.

Substitutions

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