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Lontong Sayur Lemak Recipe – Vegetables in Coconut Milk with Compressed Rice Recipe

Lontong Sayur Lemak Recipe

Lontong Sayur Lemak Recipe – Vegetables in Coconut Milk with Compressed Rice Recipe

This seasoned vegetable stew with Lontong is served as part of a main meal or as a meal on its own for breakfast or lunch.

Ingredients :

  • 2 cakes pressed tofu, about 500 g (1 lb), cubed and deep-fried
  • 2 cups (500 ml) thick coconut milk or 1 cup (250 ml) coconut cream mixed with 1 cup (250 ml) water
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 portion Lontong

Spice Paste

  • 3 tablespoons dried prawns, soaked in water to soften
  • 1 tablespoon ground coriander
  • 21/2 cm (1 in) fresh galangal root, peeled and sliced
  • 5 cm (2 in) fresh turmeric root, peeled and sliced, or 2 teaspoons ground turmeric
  • 10-15 red finger-length chillies, deseeded and sliced
  • 20 shallots, peeled 10 cloves garlic, peeled
  • 4 tablespoons oil
  • 1 teaspoon belachan (dried prawn paste), roasted


  • 1 slender Asian eggplant (about 200 g/ 7 oz), sliced crosswise
  • 1 carrot, peeled and sliced crosswise
  • 200 g (7 oz) sweet potatoes, jicama or chayote, cut into chunks
  • 20 green beans, cut into lengths

Method :

  1. Prepare the Lontong by following the instructions on page 31. Unwrap the Lontong from the banana leaf or cheesecloth and slice into chunks. Set aside.
  2. To make the Spice Paste, grind the dried prawns, coriander, galangal, turmeric, chillies, shallots and garlic in a mortar or blender until fine, adding a little oil if necessary to keep the blades turning. Heat the oil in a wok and stir-fry the belachan and the ground paste 5 to 7 minutes until fragrant. Transfer the Spice Paste to a small bowl and set aside.
  3. To prepare the Vegetables, bring 3 cups (750 ml) water to a boil in a pot and parboil the vegetables, about 5 minutes. Add the Spice Paste and simmer for another 5 minutes Add the tofu, simmer a minute longer, then add the coconut milk or cream. Cook, stirring, until the oil separates from the milk, about 3 to 5 minutes Season with the salt and pepper, and serve hot with Lontong.

Serves 6-8
Preparation time : 25 mins
Cooking time 25 mins


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Indian Mee Goreng Recipe – Indian Fried Noodles Recipe”

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