Sayur lodeh is an Indonesian vegetable stew made with a broth of coconut milk. Very popular in Java region, sayur lodeh usually made from different kind of vegetables like squash, young jackfruit, eggplant, gnetum gnemon (melinjo), or any other substitute.
You can create your own version. Just pick at least 3-4 vegetables you have in your home, then put tempeh for the protein.
It is spicy, delicious, and also healthy. Here’s the easy recipes for beginner!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings: 4 servings
- 200 gr squash, cut into cubes about 3-4 cm
- 200 gr young jackfruit, cut into cubes about 3-4 cm
- 1 eggplant, cut into cubes about 3-4 cm
- 100 gr long beans, cut about 3-4 cm
- 1 tempeh, cut into cubes about 2-3 cm
- 1 cup gnetum gnemon/ melinjo
- 100 gr gnetum gnemon/ melinjo leafs
- 100 ml coconut milk
- 3 cloves garlic
- 6 red shallots
- 3 candlenuts
- 1 teaspoon coriander
- White sugar
- 1 red chilli
- 3 green chillies
- 1 cm galangal
- 1 bay leaf
- Sauté spice paste with enough oil until it’s fragrant
- Add the galangal, chillies, and bay leaf
- Add water, salt, and sugar. Continue mixing for some minutes
- Put inside all the vegetables, give some time to cook
- Add the coconut milk, continue cooking until its boiling and the vegetables well-cooked
- If you prefer a white-colored broth, simply slice the red chillies. But if you prefer an orange-colored broth, add red chillies and ground turmeric when you make the spice paste
- If you are using different types of vegetables, make sure they all finish cooking at the same time by starting with those that require a longer cooking time
As Indonesian food, sayur lodeh usually served together with jasmine rice, tahu bacem, tempe bacem, salty fried fish, and sambal.