Sayur LodehVegetables in Coconut Milk
This gentle home-style stew combines vegetables and tofu in a lightly spiced coconut broth scented with lemongrass, galangal, and Indonesian bay leaf. It is comforting, savory, and especially good served with plain rice.
Prep
25m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 800mlCoconut Milk
- 400mlWater
Paste
- 100gShallot (roughly chopped)
- 20gGarlic (roughly chopped)
- 25gCandlenut
- 6gTurmeric Powder
- 4gChili Powder
- 20mlVegetable Oil
Stew
- 20gGalangal (bruised)
- 2pcsLemongrass (bruised)
- 3pcsSalam Leaf
- 150gCarrot (sliced)
- 250gLong Bean (cut into short lengths)
- 250gEggplant (cut into chunks)
- 200gGreen Cabbage (shredded)
- 300gFirm Tofu (cut into cubes)
- 20gPalm Sugar (chopped)
- 10gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Blend the shallot, garlic, candlenut, turmeric powder, and chili powder into a smooth paste.
- 02
Heat the vegetable oil in a pot over medium heat and cook the paste, stirring often, until fragrant and the candlenut no longer smells raw.
- 03
Pour in the coconut milk and water, then add the galangal, lemongrass, and salam leaves.
- 04
Bring the liquid to a gentle simmer and add the carrot.
- 05
After the carrot begins to soften, add the long bean and eggplant and cook until nearly tender.
- 06
Add the green cabbage and firm tofu, then simmer gently until all the vegetables are tender.
- 07
Season the stew with the palm sugar and salt, then cook briefly before serving.
- 08
Remove the lemongrass, galangal, and salam leaves before serving.
Ratings & Reviews
Log in to rate and review this recipe.