Lontong Sayur Medan (Vegetables in Coconut Broth Medan Style)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Labu siam-potong korek api, 4 sm Tauco, 1½ st Gula

• 25 gr Kecombrang-iris (opsional), 6 Bawang merah-iris

• 600 ml Santan kental, 6 Telur rebus/goreng, Minyak

• 5 cm Laos-geprek, 500 ml Kaldu/Air, 3 Daun salam

• 200 gr Daging tetelan-iris, 1 Tahu goreng-potong2

• 100 gr Kacang panjang-potong2 kecil, 4 Daun jeruk

• 100 gr Udang, 2 Cabai hijau-iris2, 30 gr Tekokak

• 2 Belimbing sayur-iris/1 sm Air asam, Garam

Haluskan:

• 4 Kemiri, 1 st Lada, 5 gr Jahe, 50 gr Bawang merah

• 16 gr Bawang putih, 4 Cabai merah, Cabai keriting

• 1 Sereh-putihnya saja

Pelengkap:

• Lontong-iris, Kering tempe, Sambal goreng kentang

• Bawang goreng, Kerupuk

Cara membuat

• Campur & remas2 labu siam dengan sedikit garam hingga layu. Bilas dengan air lalu tiriskan.

• Tumis bumbu halus, bawang & cabai iris dengan minyak. Beri laos, tauco, daun jeruk & salam, aduk. Tuangi kaldu, santan & air asam/belimbing. Masukkan gula & daging. Masak hingga santan mendidih, aduk sering2.

• Masukkan labu, tekokak, bunga kantan/kecombrang/kincung & kacang panjang. Masak hingga bahan2 matang. Beri udang, tahu, telur & bumbui dengan garam secukupnya. Masak hingga udang matang.

• Siram sayur di atas lontong, sajikan bersama sambal goreng kentang & kering tempe, taburi bawang goreng & makan dng kerupuk. Klik pada link2 berikut untuk melihat resep2nya: Lontong, Sambal Goreng Kentang, Kering Tempe.

Ingredients

• 1 Chayote-shredded, 100 gr Shrimps, ½ lt Broth/water

• 100 gr String beans-sliced small, 2 Green chilies-sliced

• 3 Bay leaves, 30 gr Pea eggplants, 4 Kaffir lime leaves

• 1 fried Tofu-sliced, 5 cm Galangal-bruised, frying Oil

• 6 Boiled/-fried eggs, 200 gr Flanks meat-sliced, Salt

• 600 ml thick Coconut milk, 6 Shallots-sliced thinly

• 2 Bilimbi fruits-sliced/1 tbsp Tamarind juice

• 4 tbsp Soy bean paste, 1½ tsp Sugar

• 25 gr Etlingera elatior flower-sliced (optional)

Grind into a paste:

• 16 gr Garlic, 4 Red chilies, 1 tsp Pepper, 5 gr Ginger

• 50 gr Shallots, 4 Candlenuts, Cayenne peppers

• 1 Lemongrass-white part only

Complements:

• Spicy Fried Potato, Rice cakes-sliced, Fried shallots

• Crackers, Sweet & Spicy Deep Fried Tempeh

Directions

• Squeeze chayote with a bit salt to wither; rinse & then drain. Set it aside .

• Sauté spices paste, sliced shallots & chilies until fragrant. Stir in galangal, soy bean paste, kaffir lime leaves & bay leaves. Pour in broth, coconut milk & tamarind juice/bilimbi fruits. Add in the meat & sugar. Bring it to a boil & stirring it often.

• Put in chayote, pea eggplants, etlingera elatior flower & string beans. Boil until the vegetables soften. Add in shrimps, tofu, eggs & season with enough salt. Cook just for a while.

• Pour the stew over sliced compressed rice cake. Serve it with spicy fried potato and sweet & spicy deep fried tempeh; sprinkle with some fried shallots & eat it with the crackers. Click on the following links for the recipes of: Compressed Rice Cake, Spicy Fried Potato, Sweet & Spicy Deep Fried Tempeh.

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