Lontong Sayur (Vegetable Stew with Rice Cakes)

Ingredients

• 4 cups Rice Cakes (Lontong)
• 1 cup Green Beans
• 1 cup Carrots
• 1 cup Eggplant
• 1 cup Cabbage
• 4 cups Coconut Milk
• 6 medium Shallots
• 4 cloves Garlic
• 2 small Red Chili Peppers
• 1 teaspoon Turmeric
• 1 teaspoon Coriander
• 2 leaves Bay Leaves
• 2 inch Galangal
• 1 stalk Lemongrass
• 1 teaspoon Salt
• 0.5 teaspoon Sugar
• 4 oz Tempeh

Instructions

1. 1Prepare the spice paste: In a mortar and pestle or a small food processor, combine the 6 medium shallots, 4 cloves garlic, 2 small red chili peppers, 1 teaspoon turmeric, and 1 teaspoon coriander. Grind or process until you have a smooth paste.
2. 2Sauté the spice paste: Heat a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the spice paste and cook, stirring constantly, for 3 to 5 minutes, until it is fragrant and slightly darkened.
3. 3Add vegetables: Add the 1 cup of green beans, 1 cup of carrots, 1 cup of eggplant, and 1 cup of cabbage to the pot. Stir-fry with the spice paste for 5 minutes until the vegetables begin to soften slightly.
4. 4Add liquids and aromatics: Pour in the 4 cups of coconut milk. Add the 2 bay leaves, 2-inch galangal (bruised or sliced), and 1 stalk lemongrass (bruised or sliced). Bring the mixture to a gentle boil.
5. 5Simmer the stew: Reduce the heat to low (200-220°F / 95-105°C). Cover the pot and let the stew simmer for 30 to 40 minutes, or until the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Season the stew: Stir in the 1 teaspoon of salt and 0.5 teaspoon of sugar. Taste and adjust seasoning if needed.
7. 7Prepare the tempeh: While the stew simmers, cut the 4 oz of tempeh into 1/2-inch cubes. You can optionally fry these in a separate pan with a little oil until golden brown and crispy, or add them directly to the stew for the last 10 minutes of simmering.
8. 8Serve: Ladle the hot Lontong Sayur into bowls. Add 1 cup of rice cakes (lontong) to each bowl. Top with the optional fried tempeh.

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