Lontong- Mixed Vegetable Coconut Milk Stew I first had this delicious dish a few months ago at a party and I was struck by the similarity in appearance and taste to one of my favourite Mangalorean recipes- Coconut Milk Stew. So I requested my hostess to pack up the remaining and we enjoyed it for our Sunday lunch. After that, I made it for friends and make it whenever I feel like eating something made with lemon grass.
The Recipe:
1 small piece firm tofu, sliced into 8 pieces and fried golden brown; 2 pieces tofu puff, cut into triangles; few long beans/snake beans or string beans as we call it,cut into 3 pieces each; a small piece of cabbage, cut into chunks; 1 small carrot, sliced; 1 chicken soup cube; 1 cup water; 1 packet coconut milk powder mixed with 1 cup warm water; sugar & salt to taste; 2 tbsp oil.
Spices- blend into paste
1 tbsp dried shrimps, soaked in 2 tbsp hot water; 1 red chilli; 1 medium onion; 3 cloves garlic;1″ ginger; 2 stalks lemongrass, use white part only; 1 candlenut; ¼ tsp turmeric.
Heat oil in wok. Saute spices until fragrant. Add water and chicken cube and bring to a boil. Add the vegetables and tofu. Cover and simmer until vegetables are cooked. Add the coconut milk, salt & sugar to taste. Serve hot.
NB: I added hard boiled eggs.
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