Thursday, May 26, 2011

Lontong Sayur

This is one dish that screams breakfast to me, although I would gladly eat it any time of day. Buttermilk pancakes and Belgian waffles, move over!

  • 3 Coyote (Chayote) squash, julienne cut
  • 2 chicken breasts, diced
  • 2 fried tofu, diced
  • 1 stalk of lemon grass, white part only, bruised
  • 1 inch of Galangal, bruised
  • 2 Indian bay leaves (use regular bay leaves if not available)
  • 2 kaffir lime leaves
  • 1 can of coconut milk
  • 1.5 liter of water/ chicken stock
  • 2 tbsp cooking oil
  • Salt and pepper to taste
Spice paste:
  • 6 shallots
  • 5 garlics
  • 7-8 red chili pepper (adjust accordingly)
  • 1 tsp terasi (fermented shrimp paste)
  • 7 candlenuts 
  • 1 inch of turmeric
Put all ingredients for the spice paste in a mortar (or food processor) and grind together with a pestle until it forms a thick paste.

  • Heat oil in a dutch-pan. Add the spice paste and fry until fragrant. Add chicken pieces and cook until the chicken are no longer pink.
  • Add coconut milk and the rest of the ingredients into the pot. Bring to boil.
  • Reduce the heat and continue to cook until all of the meat and vegetables are cooked thoroughly and the soup turns oily from the coconut milk.
  • Serve with rice cake, sprinkle with fried shallots, shrimp/fish/garlic cracker and additional hot chili sauce on the side.
Note: I, in fact, did not make my own rice cake from scratch. I am way too lazy to do so. So this is what I found in my neighborhood Asian store:

Not my own picture. I don't remember where I got it from but it had been sitting pretty in my computer's picture folder. Until now.

And for those who are not terribly familiar with Coyote/Chayote squash (different store has different spelling and pronunciation), here is the picture of the culprit:

Again, not my own picture. It was taken from this website.

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