This Malay dish boasts a mild yet savoury gravy with a fragrant coconut milk aroma, accompanied with compressed rice cakes. Absolutely mouth watering!
Let's start cooking!
Step 1 - Blend and fry spice paste
Blend garlic, onion, lemongrass, galangal and ikan bilis for the lontong paste into a smooth mixtureAdd oil if mixture is too dry.
In a deep pot, heat up 2½ Tbsp vegetable oil and fry the lontong paste over medium heat for about 5 minutes, or until fragrant.
Add 1 Tbsp ground coriander and ½ Tbspfish curry powder.
Fry for another minute before pouring in the water and 2 Tbsp sambal chili oil. Mix well, and bring to a boil.Lontong is a type of cylindrical compressed rice cake wrapped in banana leaves, and is common throughout Southeast Asia.
Step 2 - Fry vegetables then simmer coconut gravy
- Add the vegetables and cook until softened. Reduce the cooking time if you prefer your vegetables to have a firm bite.
- Season with sugar, salt and ikan bilis powder to taste.
- Add the coconut milk, stirring it in as you pour so it combines evenly. The mixture should thicken.
- Turn off the heat when the mixture boils and add in the fried tau kwa. The coconut paste used in this dish is named sayur lodeh(sayur means “vegetables” and lodeh refers to having an ingredient cooked until it is soft). It is a dish composed of mainly vegetables in coconut milk.
Assemble and Serve!
Pour the gravy over the rice cakes and eggs before topping with serunding and sambal chili. Serve hot.