Your fridge is stuffed with leftover food? Clear it out today by whipping up quick and easy Longtong, using leftover vegetables. #HappyPlateSG
Total Time
15min
0.0
0 Ratings
Author: Electrolux
Servings:
4
Ingredients
•
1/4
cup
Oil
•
1
oz
Dried Shrimp
, minced
•
1/3
cup
Coconut Milk
•
4
Eggs
, boiled
•
2
pieces
Extra Firm Tofu
, quartered
•
14
oz
Rice Cakes
, cubed
•
2 1/4
cups
Leftover
Sayur Lodeh
•
3/4
cup
Tempeh
•
to taste
Fried Shallots
Cooking Instructions
1.
In a braising pot, heat
Oil (1/4 cup)
and fry the
Dried Shrimp (1 oz)
till fragrant. Add
Coconut Milk (1/3 cup)
. Mix well and bring to boil.
2.
Add
Sayur Lodeh (2 1/4 cups)
,
Tempeh (3/4 cup)
, Fried
Extra Firm Tofu (2 pieces)
, and peeled
Eggs (4)
. Simmer briefly and check seasoning.
3.
Divide
Rice Cakes (14 oz)
in serving bowls. Fill each bowl with vegetable stew and sprinkle some fried
Fried Shallots (to taste)
before serving.
Nutrition Per Serving
CALORIES
953
FAT
46.6 g
PROTEIN
39.9 g
CARBS
96.1 g
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