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Sayur lodeh

Name: Sayur lodeh
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: ID
Ingredients: 5 shallots; 3 cloves garlic; 3 candlenuts or macadamia nuts; 1 red chili; 1 tsp ground turmeric; 1 tsp ground coriander; 2 tbsp oil; 1 stalk lemongrass, bashed; 3cm piece galangal or ginger, sliced; 2 bay leaves (or salam leaves); 800ml coconut milk; 300ml water or vegetable stock; 1 corn cob, cut into rounds; 150g long beans or green beans, cut into 4cm pieces; 1 small eggplant, cut into chunks; 1 zucchini or chayote, cut into chunks; 150g cabbage, chopped; 150g firm tofu, fried or plain, cubed; 150g tempeh, cubed; 1½ tsp salt; 1 tsp palm sugar or brown sugar; 2 tbsp water (for blending)

20m

Prépa

30m

Cuisson

Portions

Facile

Difficulté

Ragoût indonésien de légumes, tofu et tempeh mijotés dans un lait de coco épicé à la citronnelle.

#indonesian#coconut#vegetables#curry#tofu#tempeh

Portions

4portions

Ingrédients

Nutrition

calories480

protein15g

carbs25g

fat38g

fiber8g

Par portion

Étapes

Make the spice paste

Blend the shallots, garlic, candlenuts, chili, turmeric, and coriander with 2 tablespoons of water into a smooth paste.

5 shallots
3 cloves garlic
3 candlenuts
1 red chili
1 tsp turmeric
1 tsp coriander
2 tbsp water

✅ C'est prêt quand : paste is smooth with no large chunks

Fry the paste

Heat the oil in a large pot over medium heat. Add the spice paste, lemongrass, galangal, and bay leaves, and fry for 3-4 minutes, stirring often.

all the spice paste from step 1
2 tbsp oil
1 stalk lemongrass
3cm piece galangal
2 bay leaves

✅ C'est prêt quand : paste turns slightly darker and smells fragrant

⏱3:30

Add the liquid

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Add the hard vegetables

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Add the rest

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Serve

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Make the spice paste

Blend the shallots, garlic, candlenuts, chili, turmeric, and coriander with 2 tablespoons of water into a smooth paste.

5 shallots
3 cloves garlic
3 candlenuts
1 red chili
1 tsp turmeric
1 tsp coriander
2 tbsp water

✅ C'est prêt quand : paste is smooth with no large chunks

Fry the paste

Heat the oil in a large pot over medium heat. Add the spice paste, lemongrass, galangal, and bay leaves, and fry for 3-4 minutes, stirring often.

all the spice paste from step 1
2 tbsp oil
1 stalk lemongrass
3cm piece galangal
2 bay leaves

✅ C'est prêt quand : paste turns slightly darker and smells fragrant

⏱3:30

Add the liquid

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the hard vegetables

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the rest

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Serve

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History & Culture

The Story Behind the Dish

📍 Central Java, Indonesia📅 Centuries old🥥 ID

Sayur lodeh is a Javanese dish of vegetables cooked in coconut milk. It is eaten with rice, often with fried tofu, tempeh and a spoonful of sambal.

In Yogyakarta, cooking sayur lodeh with seven vegetables was once believed to protect the community during hard times, and royal courts asked people to cook it together.