Lontong Sayur (Chayote in coconut soup with rice cake)

Name: Lontong Sayur (Chayote in coconut soup with rice cake)
Total time: 1800 s
Yield: 6-8 people
Cuisine: British
Ingredients: 500 g Chayote; 250 ml coconut milk; 750 ml water; 2 tbs grind dried shrimp; leaves Bay; leaves Lime; 1 lemongrass; Pinch sugar; to taste Salt; Oil to saute; 12 pcs shallots; 5 pcs garlic; 50 g red chilli; 2 pcs candlenuts; Rice cakes (cut to dice); Boiled eggs; Shrimp crackers

Good Food Journey @goodfoodjourney2020

One of breakfast options that is available in Indonesia

Good Food Journey @goodfoodjourney2020

One of breakfast options that is available in Indonesia

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Ingredients

30mins

6-8 people

500 gChayote
250 mlcoconut milk
750 mlwater
2 tbsgrind dried shrimp
leavesBay
leavesLime
1lemongrass
Pinchsugar
to tasteSalt
Oil to saute
Grind the following
12 pcsshallots
5 pcsgarlic
50 gred chilli
2 pcscandlenuts
Condiments
Rice cakes (cut to dice)
Boiled eggs
Shrimp crackers

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Steps

30mins

1

Cut the Chayote into thin slices and soak it in salt water to remove the
2

Grind the above mentioned ingredients until it forms a paste
3

On a pan, add some oil approx. 6tbs then add the above paste
4

Sautè the paste on low heat until fragrant, then add dried shrimp, bay leaves, crushed lemongrass and lemon leaves
5

Mix them well and stir for few minutes, then add the sliced Chayote, add the water, salt and pinch of sugar, and let it boil
6

Once the Chayote is almost cooked, add the coconut milk, stir gradually until it reaches the boiling point, check the taste and add more salt if needed, then turn off the heat
7

Serve it in a bowl, with rice cake and boiled egg (optional) and top it up with some crackers
8

Serve it hot for breakfast (or even lunch). Enjoy!