Lontong sayur - indonesian cooked vegetables in coconut milk with rice cake

Main Dish
4 servings
10 min
15 min
Very Easy
A delicious Indonesian recipe.


Number of serving: 4
500 g bamboo shoot strips

10 petai, sliced

250 g shrimps, peeled

1 tofus, cut each into 20 smaller pieces

1 block tempe, cut into small bite-sized pieces

2 lemongrass, bruised

3 cm galangal, bruised

2 Indonesian bay leaves

1 teaspoon ground dried shrimp (Indonesian: ebi)

2 pkgs cream coconut powder

1.5 L homemade shrimp

lontongs, cut into bite-sized pieces

oil to stir fry

Spices to grind into a paste

6 shallots

3 cloves garlics

3 red chillies

3 candlenuts (Indonesian: kemiri)

1 teaspoon dried shrimp paste (Indonesian: terasi, Malay: belachan), roasted


  • In a pot, combine water, 1 tablespoon sugar and bamboo shoots, cook until boiling, and drain. Deep fry or bake tempe and tofu until done.
  • Combine shrimp stock and 1 package of coconut cream powder; stir occasionally. Bring to a boil and set aside.
  • Cooking : Stir fry spices paste/ground ingredients in a large saucepan over medium heat for 1-2 minutes, add salam leaves, galangals, and lemongrasses, cook for another 1 minutes until fragrant.
  • Add stink beans, bamboo shoot, tempe, tofu and another package of coconut cream powder, stir until mixed.
  • Add shrimp stock and shrimp, stir and boil for another 5-10 minutes or until the shrimps are done.
  • Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp ones).


Lontong Sayur - Indonesian Cooked Vegetables in Coconut Milk with Rice Cake, photo 1
Lontong Sayur - Indonesian Cooked Vegetables in Coconut Milk with Rice Cake, photo 2


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