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Discover Lotek Sayur, a bold and nutty Sundanese vegetable salad with rich peanut-kencur sauce. Learn the authentic recipe and its cultural roots.
About the Dish
If you think you already know Indonesian peanut sauce salads because you’ve tried gado-gado, Lotek Sayur is here to prove there’s more to discover. Hailing from West Java, this Sundanese classic brings together a colorful mix of boiled vegetables, crispy fried tofu, and a thick, aromatic peanut sauce that hits differently. What sets it apart is kencur (aromatic ginger), terasi (fermented shrimp paste), and steamed yam blended right into the sauce, giving it an earthy depth and a satisfying, almost creamy texture. For many Sundanese families, Lotek Sayur isn’t just a side dish, it’s comfort food, often eaten as a hearty breakfast that keeps you full well into the afternoon thanks to its fiber, plant-based protein, and natural carbohydrates.
Key Ingredients and Their Role
- Kencur – This fragrant root is the soul of the dish. It gives the peanut sauce its signature sharp, slightly medicinal aroma that instantly signals “this is Lotek,” not gado-gado.
- Steamed Yam (Ubi) – Blended into the sauce, the yam thickens the texture without needing extra oil, making the sauce rich and hearty rather than watery.
- Terasi (Fermented Shrimp Paste) – Adds a deep umami backbone that balances the sweetness of palm sugar and the heat of the chilies.
Ingredients
Vegetables:
- 5 pieces white tofu
- 200 g water spinach (kangkung)
- 1 chayote, peeled and cut into 2 cm cubes
- 100 g bean sprouts
- 100 g long beans, cut into 4 cm pieces
- 100 g cabbage, roughly chopped
- Water, as needed for boiling
Spice Paste:
- 6 red bird’s eye chilies
- 4 curly red chilies
- 3 cloves garlic
- 2 tsp roasted shrimp paste (terasi)
- 4 cm kencur (aromatic ginger)
- 100 g fried peanuts
- 60 g palm sugar
- ½ tbsp tamarind, dissolved in 1 tbsp hot water
- 1 tsp salt
- 1 tsp mushroom seasoning
- 50 g steamed yam
- 200 ml water
Garnish:
- 2 limau limes (jeruk limau)
- Fried shallots
- Crackers (kerupuk)
Instructions
- Roast the shrimp paste until fragrant. Set aside.
- Fry the peanuts until golden brown, then drain.
- Fry the tofu until golden, drain, and cut into pieces.
- Peel and dice the yam, then steam until soft.
- Wash all vegetables. Boil the water spinach, long beans, bean sprouts, chayote, and cabbage separately until tender. Drain thoroughly.
- Grind or blend the chilies, garlic, roasted shrimp paste, kencur, salt, palm sugar, dissolved tamarind, and fried peanuts until smooth.
- Add the steamed yam and mushroom seasoning, then grind again until fully combined.
- Slowly pour in the 200 ml warm water while stirring or grinding until the sauce reaches the right consistency.
- Add the tofu and all boiled vegetables into the peanut sauce. Gently mix until everything is evenly coated.
- Squeeze in the lime juice and toss briefly. Transfer to a serving dish, top with fried shallots and crackers, and serve fresh.
Serving Suggestion
Lotek Sayur is best enjoyed fresh, right after mixing, so the vegetables stay crisp against the thick, aromatic sauce. Pair it with warm steamed rice or lontong (compressed rice cake) for a more filling meal, and don’t skip the crackers for that essential crunch. It also makes a satisfying light lunch on its own, especially on a hot day when you want something hearty but not heavy.
More Than a Recipe: A Taste of Sundanese Life
Lotek Sayur is more than a recipe, it’s a taste of Sundanese daily life, built on simple vegetables and bold, earthy flavors that Indonesians have loved for generations. Learning dishes like this is one of the most delicious ways to understand Indonesian culture from the inside out, and if you’re curious to go deeper into the language and stories behind it, that’s exactly what we do at BASANTARA. Whether you want to order Lotek Sayur confidently in Bahasa Indonesia or simply connect more with the culture behind every bite, our classes are built for learners like you. Reach us on WhatsApp at +62 852 1396 8601 or visit basantara.net to start learning today.
