Lontong sayur (rice cakes in vegetable coconut broth)
Time: 2 hr (about 40 min hands-on)4 servingsapprox. 500 kcal / serving (estimated)approx. 14 g protein / serving
A Jakarta and Sumatran breakfast: firmly cooked, sliceable rice (lontong) in a lightly spiced vegetable coconut broth, with a cooked egg. Also a popular dish for festive mornings.
For the lontong, rinse the rice, and divide between two heatproof bags so that the bags are only a third full; seal, and prick densely with a fork. (Ready-made bag-cooked rice is more convenient.)
Boil the bags in plenty of boiling water for 1 hour 30 minutes (1 hour for bag-cooked rice), so the rice sets into a solid cylinder. Remove, let cool completely, then unwrap, and cut into thick slices or cubes.
Meanwhile, fry the spice paste in the oil for 5 minutes with the lemongrass and bay leaves.
Pour in the water, add the green beans and chayote, and cook for 6 minutes.
Pour in the coconut milk, add the tempeh and eggs, season with sugar and salt, and heat through for 5 minutes, stirring, without boiling.
Divide the rice cakes into bowls, ladle over the vegetable coconut broth, and serve with fried shallots and sambal.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
The lontong can be made the day before; it will be firmer in the fridge, and slices better.
If there's no time, you can also shape cubes from firmly cooked, cooled sticky rice.