Lontong Sayur is a beloved Indonesian dish that brings together the comforting texture of lontong—compressed rice cakes wrapped in banana leaves—with a rich, creamy vegetable curry. Popular as a breakfast or hearty meal, this dish features lontong slices served in a fragrant coconut milk-based broth filled with vegetables like chayote, green beans, and carrots, often spiced with turmeric, lemongrass, and galangal. It’s typically garnished with fried shallots, boiled eggs, and sambal for a balance of flavors—savory, mildly spicy, and slightly sweet. Lontong Sayur is a staple in Java and Sumatra, often enjoyed during festive occasions like Eid, but it’s simple enough for everyday meals. Let’s dive into this flavorful recipe!
Ingredients (Serves 4-6)
For the Lontong (Rice Cakes)
- 500g (2.5 cups) jasmine rice or long-grain rice
- Banana leaves, cut into 20×20 cm squares (about 8-10 pieces)
- 1 liter (4 cups) water (for cooking rice)
- Toothpicks or kitchen twine (to secure the banana leaves)
For the Sayur (Vegetable Curry)
- 1 chayote (labu siam), peeled and cut into matchsticks
- 150g green beans, trimmed and cut into 5 cm pieces
- 2 medium carrots, peeled and cut into matchsticks
- 100g tempeh, cut into 2 cm cubes (optional, for protein)
- 400ml (1.5 cups) coconut milk (fresh or canned)
- 500ml (2 cups) water (or chicken broth for added flavor)
- 2 tablespoons vegetable oil
- 2 stalks lemongrass, bruised and tied into knots
- 3 cm galangal, sliced and bruised
- 3 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon sugar (optional, to balance flavors)
For the Spice Paste (Bumbu)
- 6 shallots (or 1 medium red onion)
- 4 cloves garlic
- 3 cm fresh turmeric (or 1 teaspoon ground turmeric)
- 2 cm fresh ginger
- 3 candlenuts (or 5 macadamia nuts)
- 3-5 red chilies (adjust for spice level)
- 1 teaspoon coriander seeds, toasted
- 1/2 teaspoon white peppercorns, toasted
For Garnish and Serving
- 4 hard-boiled eggs, peeled and halved
- 1/4 cup fried shallots (store-bought or homemade)
- 2 tablespoons chopped celery leaves (optional, for freshness)
- Sambal oelek or sambal terasi (shrimp paste chili sauce)
- Kerupuk (Indonesian crackers, optional)
- Lime wedges (optional, for a zesty kick)
Equipment
- Large pot with lid (for cooking lontong)
- Steamer (optional, for banana leaves)
- Mortar and pestle or food processor
- Large saucepan or wok (for the curry)
- Sharp knife and cutting board
- Tongs (for handling banana leaves)
Step-by-Step Recipe
Step 1: Prepare the Lontong (Rice Cakes)
Lontong is the foundation of this dish, providing a chewy, dense texture that pairs perfectly with the curry.
- Rinse the Rice: Place the rice in a bowl and rinse under cold water until the water runs clear (about 3-4 rinses) to remove excess starch. Drain well.
- Cook the Rice Partially: In a large pot, bring 1 liter of water to a boil. Add the rinsed rice and cook for 5-7 minutes, stirring occasionally, until the rice is half-cooked (it should still be firm but starting to soften). Drain the rice and let it cool slightly.
- Prepare Banana Leaves: Wipe the banana leaves with a damp cloth to clean them. If the leaves are stiff, briefly pass them over an open flame or steam for 1-2 minutes to soften, making them easier to roll. Trim into 20×20 cm squares.
- Wrap the Rice: Place about 1/2 cup of the partially cooked rice in the center of a banana leaf square. Roll the leaf into a tight cylinder, folding in the sides to seal the rice inside. Secure both ends with toothpicks or tie with kitchen twine. Repeat until all the rice is used (you should get 8-10 rolls).
- Cook the Lontong: In a large pot, bring water to a boil. Submerge the rice rolls in the boiling water, ensuring they’re fully covered. Boil for 2-3 hours, adding more water as needed to keep them submerged. The lontong is done when the rice feels firm and compressed when pressed. Remove, cool completely, and slice into 2 cm rounds.
Pro Tip: If you’re short on time, you can buy pre-made lontong at Asian markets, or use a pressure cooker to reduce the boiling time to about 45 minutes.
Step 2: Prepare the Spice Paste (Bumbu)
The spice paste is the heart of the curry, delivering its aromatic and flavorful base.
- Toast the Spices: In a small frying pan over medium heat, dry-toast the coriander seeds and white peppercorns for 1-2 minutes until fragrant, shaking the pan to prevent burning. Set aside to cool.
- Blend the Paste: In a mortar and pestle or food processor, combine shallots, garlic, turmeric, ginger, candlenuts, red chilies, toasted coriander seeds, and white peppercorns. Blend into a smooth paste, adding 1-2 tablespoons of water if needed to help it come together.
- Sauté the Paste: Heat 2 tablespoons of vegetable oil in a large saucepan or wok over medium heat. Add the spice paste and sauté for 4-5 minutes, stirring constantly, until fragrant and slightly golden. The kitchen should smell amazing!
Pro Tip: For a milder curry, remove the seeds from the red chilies or reduce the quantity. For extra heat, add a few bird’s eye chilies to the paste.
Step 3: Cook the Sayur (Vegetable Curry)
Now let’s bring the curry together with its creamy coconut broth and tender vegetables.
- Add Aromatics: To the sautéed spice paste, add the lemongrass, galangal, kaffir lime leaves, and bay leaves. Stir for 1 minute to release their aromas.
- Add Tempeh (Optional): If using tempeh, add the cubes to the pan and stir-fry for 2-3 minutes to coat them in the spice paste and lightly toast them.
- Add Coconut Milk and Water: Pour in the coconut milk and 500ml water (or chicken broth). Stir gently to combine, ensuring the coconut milk doesn’t split. Bring to a gentle simmer over medium-low heat.
- Add Vegetables: Add the chayote, green beans, and carrots. Stir to coat the vegetables in the broth. Simmer for 10-15 minutes, or until the vegetables are tender but still slightly crisp.
- Season the Curry: Add salt and sugar (if using). Taste and adjust seasoning as needed. The curry should be creamy, mildly spicy, and aromatic, with a balanced savory-sweet flavor.
Pro Tip: To prevent the coconut milk from curdling, avoid boiling it vigorously. Keep the heat at a gentle simmer and stir occasionally.
Step 4: Prepare Garnishes
The garnishes add texture, color, and extra flavor to the dish.
- Boil the Eggs: If not already prepared, place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then transfer to an ice bath to cool. Peel and halve the eggs.
- Make Fried Shallots (Optional): If not using store-bought, thinly slice 2-3 shallots. Heat 1/4 cup vegetable oil in a small frying pan over medium heat. Fry the shallots for 5-7 minutes until golden and crispy, stirring frequently to avoid burning. Drain on paper towels.
- Prep Other Garnishes: Chop celery leaves (if using) and prepare lime wedges and sambal for serving.
Step 5: Assemble and Serve
Here’s how to bring Lontong Sayur to the table in true Indonesian style.
- Slice the Lontong: Unwrap the cooled lontong and slice into 2 cm rounds. Arrange 4-5 slices in each serving bowl.
- Add the Curry: Ladle the hot vegetable curry over the lontong slices, ensuring each bowl gets a generous amount of broth, vegetables, and tempeh (if using).
- Garnish: Place a halved boiled egg in each bowl. Sprinkle with fried shallots and celery leaves (if using). Serve with lime wedges and a small bowl of sambal oelek or sambal terasi on the side for those who want extra heat.
- Add Kerupuk: Serve with kerupuk (Indonesian crackers) on the side for a delightful crunch.
Serving Tip: Encourage diners to squeeze lime juice over their bowl and mix in sambal for a personalized flavor boost. The combination of creamy curry, chewy lontong, and spicy sambal is irresistible!
Tips for Success
- Lontong Texture: The rice should be dense and slightly chewy after cooking. If it’s too soft, reduce the initial boiling time before wrapping; if too hard, boil the wrapped rolls longer.
- Banana Leaf Substitute: If banana leaves aren’t available, you can use food-grade plastic bags to wrap the rice, though the flavor won’t be as aromatic. Boil as directed.
- Vegetable Variations: Feel free to add other vegetables like cabbage, long beans, or jackfruit for variety. Adjust cooking times to ensure they don’t overcook.
- Make Ahead: The lontong can be made 1-2 days in advance and refrigerated. The curry can also be prepared a day ahead and reheated gently—flavors deepen overnight.
- Storage: Store leftover lontong and curry separately in airtight containers in the fridge for up to 3 days. Reheat the curry on the stovetop over low heat, adding a splash of water if it thickens. Lontong can be steamed or microwaved to warm up.
Nutritional Information (Per Serving, Approximate)
- Calories: 400-450 kcal (varies by portion and extras like eggs or tempeh)
- Protein: 12g
- Fat: 20g
- Carbohydrates: 50g
- Sodium: 700mg
Lontong Sayur is a heartwarming dish that captures the essence of Indonesian home cooking—simple ingredients transformed into a comforting, flavorful meal. Whether you’re celebrating a special occasion or just craving a taste of Java, this recipe will fill your table with warmth and joy. Need help sourcing banana leaves or tweaking the spice level? Let me know, and I’ll guide you through it. Happy cooking, and selamat makan!
