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Sayur lodeh
Vegetables in coconut milk
Central Javanese vegetables, tempeh and tofu simmered in a thin, golden, gently spiced coconut broth
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the spice paste
- 5 shallots
- 3 cloves garlic
- 3 candlenutsor 6 macadamia nuts
- 2 red chilliesdeseeded
- 1 tsp ground coriander
- ½ tsp ground turmeric
For the broth
- 2 tbsp vegetable oil
- 1 ⅛ in galangalsliced; or 2 cm ginger
- 1 stalk lemongrassbruised and knotted
- 2 Indonesian bay leaves (daun salam)or 1 bay leaf
- 2 ½ cups water
- 1 ¾ cups coconut milk
- 1 tbsp palm sugaror brown sugar
- 1 ½ tsp salt
For the vegetables
- 1 chayote or courgettepeeled, in batons
- 5 ½ oz long beans or green beansin 4 cm lengths
- 1 auberginein 2 cm chunks
- 1 corn on the cobcut in 4 rounds
- 5 ½ oz white cabbagein wedges
- 5 ½ oz tempehin 2 cm cubes
- 5 ½ oz firm tofuin 2 cm cubes
To serve
- 4 portions steamed rice
- 2 tbsp sambal oelek (optional)
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Method
0/6 doneStep 1: Blend 5 shallots, 3 cloves garlic, 3 candlenuts, 2 red chillies, 1 tsp ground coriander and ½ tsp ground turmeric with 2 tbsp water to a smooth paste.
3 minStep 2: Heat 2 tbsp vegetable oil in a large pot over a medium heat. Fry the paste with 1 ⅛ in galangal, 1 stalk lemongrass, 2 Indonesian bay leaves (daun salam) and 3 makrut lime leaves for 4–5 minutes, stirring, until it darkens, smells sweet and toasty and the oil separates at the edges.
5 minStep 3: Pour in 2 ½ cups water, bring to the boil, then add 1 corn on the cob, 5 ½ oz tempeh and 5 ½ oz long beans or green beans. Simmer over a medium heat for 5 minutes.
5 minStep 4: Add 1 chayote or courgette, 1 aubergine and 5 ½ oz firm tofu and simmer for 5 minutes, until the aubergine turns soft and silky.
5 minStep 5: Stir in 1 ¾ cups coconut milk, 1 tbsp palm sugar and 1 ½ tsp salt and add 5 ½ oz white cabbage. Bring back just to a gentle simmer over a medium-low heat and cook for 4–5 minutes, stirring now and then, until the cabbage is tender but still green. Many cooks overload the pot with water at this point; lodeh should taste of coconut, not like thin vegetable stock.
5 minStep 6: Taste the broth: it should be savoury and mild with a faint sweetness and a lemony perfume. Adjust the salt. Serve in bowls with 4 portions steamed rice and 2 tbsp sambal oelek on the side.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 15 g
- Carbs
- 48 g
- Fat
- 23 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sayur lodeh take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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