Lontong with Vegetables
SERVING
8 Pax
COOK TIME
80 Minutes
INGREDIENTS
| 3 tbsp | Oil |
| 2pcs | Bay leaves |
| 500g | Beef, cubed |
| 500g | Long beans |
| 4pcs | Squash, cored and sliced (Optional) |
| 2l | Coconut milk |
| 2 tbsp | Fish sauce |
| 2 tbsp | Palm sugar |
| Salt, to taste | |
| 100g | Shallots (For Spicy Paste) |
| 4pcs | Garlic cloves (For Spicy Paste) |
| 10pcs | Dried chillies (For Spicy Paste) |
| 30g | Dried shrimps (For Spicy Paste) |
| 2 inches | Galangal |
DIRECTIONS
| 1 | Heat oil in a pot and sauté spice paste ingredients and bay leaves. |
| 2 | Add beef and cook until it is no longer pink. Add squash and long beans. Cook until vegetables start to wilt. |
| 3 | Add coconut milk, fish sauce and palm sugar. Bring to a boil. |
| 4 | Reduce heat and cook until meat is tender. Add boiling water if the liquid reduces. |
| 5 | Add more palm sugar and salt to suit your taste and turn off the heat. |
| 6 | Transfer to bowls and serve it with rice cakes. |
You can also replace coconut milk with 6 cups of water and 350ml milk.