Lontong Sayur with Beef Rendang

Name: Lontong Sayur with Beef Rendang
Cook time: 65 min
Total time: 65 min
Yield: 1
Cuisine: Malay
Ingredients: 1/4 Kampong Chicken; 100 ml Coconut Milk; 300 ml Water; 1 block Firm Beancurd; 1 1/4 Egg; 1 1/4 pieces Bay Leaves; 1/2 stalk Lemon Grass; 3/4 slice Galangal; 3/4 piece Carrot; 1/4 Chayote; 2 stalks Long Beans; 1 tsp Salt; 1/4 block Chicken Stock; 1 tsp Sugar; 1 pack Shrimp Cracker; 1 pinch Crispy Fried Shallots; 1 pack Pre Made Lontong; 2 1/2 stalks Shallots; 1 1/4 cloves Garlic; 1 1/2 pieces Red Chili; 1/2 knob Ginger; 2813 1/2 cups Turmeric Powder; 2813 1/2 cups Dried Shrimps

From YoRipe by @miss_polkadot

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Level

easy

Cooking

65 min

Ingredients

Servings

Kampong Chicken	¹⁄₄
Coconut Milk	100 ml
Water	300 ml
Firm Beancurd	1 block
Egg	1 ¹⁄₄
Bay Leaves	1 ¹⁄₄ pieces
Lemon Grass	¹⁄₂ stalk
Galangal	³⁄₄ slice
Carrot	³⁄₄ piece
Chayote	¹⁄₄
Long Beans	2 stalks
Salt	1 tsp
Chicken Stock	¹⁄₄ block
Sugar	1 tsp
Shrimp Cracker	1 pack
Crispy Fried Shallots	1 pinch
Pre Made Lontong	1 pack
Shallots	2 ¹⁄₂ stalks
Garlic	1 ¹⁄₄ cloves
Red Chili	1 ¹⁄₂ pieces
Ginger	¹⁄₂ knob
Turmeric Powder	2813 ¹⁄₂ cups
Dried Shrimps	2813 ¹⁄₂ cups

How to cook

Start cooking

Fried cut beancurd and set aside.
Heat up a large cooking pot with few tablespoons oil, sautéed blended spices with slices galangal, bayleaves and lemongrass in medium low heat.
Stir until rempah is fragrant and getting dry.
Pour in coconut milk and water, after boils, add in chicken pieces, lower heat and simmer for 45 minutes or until chicken is cooked.
Add in carrots,chayote & long beans, simmer again for awhile until softened. Add salt,sugar & seasoning to taste.
Add in fried beancurd into gravy and off the heat.

Assemble and serve

To serve, prepare a bowl with cut lontong or rice cake, scoop some vegetables and beancurd into bowl with some gravy.
Add in hard boiled eggs, topped with fried shallots and serve with crackers and sambal.

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