Lontong Kuah Lodeh Tradisional
Hidangan tradisional · Indonesian
A classic and comforting Indonesian vegetable stew cooked in coconut milk, served with compressed rice cakes (lontong). This traditional version features a rich, aromatic broth and a variety of fresh vegetables.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Lontong (compressed rice cakes)4 pieces
- Coconut milk400 ml
- Vegetable broth200 ml
- Long beans100 g, cut into 2-inch pieces
- Firm tofu100 g, cubed
- Tempeh100 g, cubed
- Pumpkin or squash150 g, cubed
- Carrot1 medium, sliced
- Shallots3, thinly sliced
- Garlic2 cloves, minced
- Galangal1 cm, bruised
- Lemongrass1 stalk, bruised
- Kaffir lime leaves2 leaves
- Turmeric powder1/2 teaspoon
- Coriander powder1/2 teaspoon
- Shrimp paste (terasi)1/2 teaspoon
- Saltto taste
- Sugar1 teaspoon
- Vegetable oil2 tablespoons
- Fried shallotsfor garnish
- Chili peppersoptional, to taste
Langkah
- 1
Prepare the spice paste: Sauté sliced shallots and minced garlic in vegetable oil until fragrant. Add turmeric powder, coriander powder, and shrimp paste. Cook for another minute.
- 2
In a pot, combine coconut milk, vegetable broth, bruised galangal, bruised lemongrass, and kaffir lime leaves. Bring to a simmer.
- 3
Add the prepared spice paste to the simmering liquid. Stir well.
- 4
Add the harder vegetables first: pumpkin and carrots. Cook for about 5-7 minutes until slightly tender.
- 5
Add long beans, tofu, and tempeh. Continue to simmer for another 5-10 minutes until all vegetables are tender but not mushy.
- 6
Season with salt, sugar, and optional chili peppers to taste. Adjust consistency with more broth or water if needed.
- 7
To serve, place a piece of lontong in a serving bowl. Ladle the hot Kuah Lodeh over the lontong. Garnish with fried shallots.
