Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes)
"This delicious vegetable soup is popular in Singapore, Malaysia, and Indonesia...."
INGREDIENTS
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1 cup (200 g) uncooked jasmine rice
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2 cups (500 ml) water
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Banana leaves, defrosted if frozen (optional)
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2 fresh long red chilies like Fresno or cayenne, or 2 tsp chile paste like sambal oelek
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3 cloves garlic, peeled
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3 oz. (85 g) shallots, peeled and roughly chopped
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½ Tbsp. peeled and roughly chopped fresh ginger
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1 tsp. ground coriander
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2 Tbsp. vegetable oil
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2 cups (500 ml) unsweetened coconut milk
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2 cups (500 ml) water
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8 oz. (250 g) chayote, peeled, seeded, and cut into 3-in (7.5-cm) matchsticks
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1 small turnip, peeled and cut into 1-in (2.5-cm) cubes
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2 medium carrots, peeled and cut into 3-in (7.5-cm) matchsticks
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4 oz. (100 g) green beans, trimmed and cut into 2-in (5-cm) lengths
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4 oz. (100 g) firm tofu or tempeh, cut into 1-in (2.5-cm) cubes
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1-in (2.5-cm) piece fresh galangal, cut into coins (optional)
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1 plump stalk lemongrass, trimmed and smashed
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6 oz. (175g) lacinato kale or other hearty green vegetable, shredded
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1 tsp. fine sea salt
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½ tsp. freshly ground pepper
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½ tsp. granulated sugar
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Fried shallots, for garnish
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