Indonesian
Lontong Sayur
Tender slices of lontong are served with labu siam and long beans in a fragrant coconut milk kuah, cooked with Indonesian aromatics until the spices are mellow and rich. A boiled egg, fried shallots, and sambal make it feel like a comforting breakfast from home.
Watch it madeCeceromed Kitchen · 10:09
Ingredients
- Cooked lontong, sliced into thick rounds300 g
- Labu siam or chayote, peeled and cut into matchsticks1 small, about 250 g
- Long beans, cut into 4 cm pieces80 g
- Firm tofu, fried until lightly golden and cut into cubes150 g
- Hard-boiled eggs, peeled2
- Thick coconut milk200 ml
- Water350 ml
- Cooking oil2 tbsp
- Daun salam, Indonesian bay leaves2 leaves
- Lemongrass, bruised1 stalk
- Galangal, bruised3 cm piece
- Kaffir lime leaves2 leaves
- Palm sugar1 tsp
- Salt3/4 tsp, or to taste
- Fried shallots2 tbsp
- Sambalto serve
- Shallots, for spice paste5
- Garlic cloves, for spice paste3
- Candlenuts, for spice paste2
- Red curly chilies, for spice paste3
- Bird's eye chili, for spice paste1 optional
- Fresh turmeric, for spice paste2 cm piece
- Dried shrimp, soaked briefly and drained1 tsp
- Ground coriander1/2 tsp
Method
- Grind the shallots, garlic, candlenuts, red chilies, bird's eye chili if using, turmeric, dried shrimp, and coriander into a smooth bumbu halus.
- Heat the oil in a pot over medium heat and fry the bumbu halus with the daun salam, lemongrass, galangal, and kaffir lime leaves until the oil separates and the paste smells cooked, about 6 to 8 minutes.
- Add the labu siam and stir-fry for 2 minutes so it absorbs the spice paste.
- Pour in the water, add the salt and palm sugar, and simmer for 8 minutes until the labu siam begins to soften.
- Add the long beans, fried tofu, and boiled eggs, then simmer for 5 minutes.
- Lower the heat and stir in the coconut milk, keeping the kuah at a gentle simmer so it does not split.
- Cook for 8 to 10 minutes, stirring often, until the vegetables are tender and the coconut broth is fragrant and slightly thickened.
- Taste and adjust the salt or palm sugar, then remove the lemongrass, galangal, and leaves if desired.
- Divide the sliced lontong between two bowls and ladle the hot sayur kuah, vegetables, tofu, and one egg over each serving.
- Finish with fried shallots and serve with sambal on the side.
Common questions
Can I substitute chayote or labu siam with another vegetable in Lontong Sayur?
Yes. Zucchini, bottle gourd, or young green papaya work best if chayote is unavailable. Cut them similarly and add them at the same stage, but reduce simmering time because they soften faster than labu siam.
How long does each part of the cooking take, and when should I add the coconut milk?
Plan about 30–35 minutes total. Fry the spice paste 6–8 minutes, simmer chayote 8 minutes, then long beans and tofu 5 minutes. Add coconut milk near the end and cook gently 8–10 minutes.
What are the most common mistakes when making the coconut broth for Lontong Sayur?
The biggest mistakes are not cooking the spice paste long enough, boiling the coconut milk hard, and overcooking the vegetables. Keep the broth at a gentle simmer so it stays fragrant and doesn’t split or turn greasy.
How should I store leftover Lontong Sayur, and can I freeze it?
Store the broth and lontong separately in airtight containers in the fridge for up to 3 days. Freezing is possible, but the coconut milk may separate slightly; reheat gently and stir well. Fresh eggs are best added after reheating.
How should I serve Lontong Sayur for the best texture and flavor?
Serve the hot coconut vegetable stew over warm sliced lontong, topped with fried tofu and egg. Add sambal, kerupuk, or fried shallots if you like. Assemble just before eating so the lontong stays firm and doesn’t turn soggy.