Balinese Rice Cake Vegetable Stew

About this recipe

This Balinese-style lontong sayur uses a fuller spice base with kencur and shrimp paste.

The broth may be coconut or a spicy yellow stock. Slice the rice cakes and ladle the stew over.

Make lontong a day ahead so it slices cleanly.

Prep & cook time

• Prep15 minutes
• Cook1 hour
• Total1 hour
• Servings4 servings
• LevelMedium

Tools you need

• Wok
• Pot
• Knife
• Spatula

Ingredients

• 4 pieces lontong (rice cakes)
• 100 g long beans
• 100 g chayote or young papaya leaves
• 200 ml coconut milk
• 400 ml water
• Spice paste: 6 shallots, 4 garlic, 3 chilies, 2 cm turmeric, 1 cm kencur, 1/2 tsp shrimp paste, salt
• 1 lemongrass stalk
• 2 kaffir lime leaves

Directions

1. Blend and sauté the paste with lemongrass and lime leaves until fragrant.
2. Add vegetables and water. Cook until half-tender.
3. Pour coconut milk, season, and simmer gently until done.
4. Bowl the lontong and ladle the stew over.

Kitchen tips

Serve with

• Fried tempeh
• Sambal matah
• Crackers

How to store

Keeps 1–2 days refrigerated. Reheat before serving.

Common mistakes

• Split coconut milk.
• Raw-tasting paste.
• Mushy vegetables.