Lontong Kuah Lodeh Padang Style
80% asli · Indonesian (Minangkabau)
A regional variation inspired by the rich and spicy flavors of West Sumatra cuisine. This version incorporates more chili, a touch of tamarind for tanginess, and often includes ingredients like jackfruit or chayote, offering a bolder taste profile.
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 milk500 ml
- Water150 ml
- Young jackfruit150 g, boiled and cubed
- Long beans100 g, cut into 2-inch pieces
- Firm tofu100 g, cubed
- Tempeh100 g, cubed
- Shallots5, sliced
- Garlic3 cloves, minced
- Red chilies3-5, or to taste
- Turmeric1 cm fresh
- Ginger1 cm, minced
- Lemongrass1 stalk, bruised
- Kaffir lime leaves3 leaves
- Tamarind paste1 tablespoon, diluted in water
- Saltto taste
- Sugar1 teaspoon
- Vegetable oil2 tablespoons
- Fried shallotsfor garnish
Langkah
- 1
Prepare the spice paste: Blend sliced shallots, minced garlic, red chilies, fresh turmeric, and minced ginger until smooth.
- 2
Heat vegetable oil in a pot. Sauté the spice paste until fragrant and the oil separates.
- 3
Add coconut milk, water, bruised lemongrass, and kaffir lime leaves. Bring to a simmer.
- 4
Add young jackfruit, long beans, tofu, and tempeh. Cook for about 15-20 minutes until vegetables are tender.
- 5
Stir in the diluted tamarind paste. Season with salt and sugar to taste. Simmer for another 5 minutes.
- 6
Serve hot with lontong in a bowl, garnished with fried shallots.
