How to cook Lontong Sayur Lodeh?

To cook Lontong Sayur Lodeh, cut firm bean curd into 4 triangles each. Cut tempeh into 3cm strips. Heat some oil in a wok over medium heat and fry firm bean curd until golden brown. Drain and set aside. Repeat to fry tempeh until crispy. Drain and set aside. Using a food processor, blend all ingredients for spice paste until fine. Heat 2 tbsp oil in a wok on medium heat. Add spice paste and stir-fry for 4-5 minutes until fragrant. Lower heat and add coconut milk. Bring to a simmer. Do not allow coconut milk to boil as it will curdle. Add cabbage, long beans, yam beans and carrot. SImmer until vegetables soften. Add glass noodles, dried bean curd sticks, fried firm beancurd and tempe. Season with salt and sugar. Cut lontong into slices and place in a large bowl. Ladle vegetable curry over. Garnish as desired and serve.

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