Lontong Sayur (Chayote in coconut soup with rice cake) Easy Recipe ๐Ÿž๐Ÿ”

Preparing Perfect Lontong Sayur (Chayote in coconut soup with rice cake), we need 19 Ingredients And 8 Steps

Easy Tutorial Lontong Sayur (Chayote in coconut soup with rice cake)

Lontong Sayur (Chayote in coconut soup with rice cake) We can cook Lontong Sayur (Chayote in coconut soup with rice cake) by using 19 ingredients and 8 steps. Here is how you cook Lontong Sayur (Chayote in coconut soup with rice cake).

Ingredients of Lontong Sayur (Chayote in coconut soup with rice cake)

  1. Prepare 500 g of Chayote.
  2. You need to prepare 250 ml of coconut milk.
  3. You need to prepare 750 ml of water.
  4. You need to prepare 2 tbs of grind dried shrimp.
  5. Prepare leaves of Bay.
  6. You need to prepare leaves of Lime.
  7. You need to prepare 1 of lemongrass.
  8. Prepare Pinch of sugar.
  9. You need to prepare to taste of Salt.
  10. You need to prepare of Oil to saute.
  11. Prepare of Grind the following.
  12. Prepare 12 pcs of shallots.
  13. You need to prepare 5 pcs of garlic.
  14. You need to prepare 50 g of red chilli.
  15. You need to prepare 2 pcs of candlenuts.
  16. Prepare of Condiments.
  17. You need to prepare of Rice cakes (cut to dice).
  18. You need to prepare of Boiled eggs.
  19. You need to prepare of Shrimp crackers.

Lontong Sayur (Chayote in coconut soup with rice cake) directions

  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. Sautรจ 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!.

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