Sayur Lodeh - Indonesian style vegetables cooked in coconut milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while still providing creaminess.

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen vegetables

Fresh seasonal vegetables enhance flavor and nutrition.

tofu

🥗Healthier: firm tofu

💰Cheaper: soy protein

Firm tofu is a healthier protein option.

tempeh

🥗Healthier: mushrooms

💰Cheaper: canned beans

Mushrooms provide a similar texture and flavor.

Prepare the mixed vegetables by washing and cutting them into bite-sized pieces.

Blend shallots, garlic, candlenut, and galangal until smooth to create a paste.

Heat a pot over medium heat and add the blended paste, cooking until fragrant, about 2-3 minutes.

Add the chicken stock to the pot and stir to combine with the paste.

Add coconut milk, lemongrass, galangal, and salam leaves to the pot for flavor.

Bring the mixture to a gentle simmer, allowing it to cook for 5 minutes.

Add the mixed vegetables, tempeh, and any additional ingredients like petai and melinjo to the pot, stirring gently.

Season with salt, white pepper, and coriander seeds, adjusting to taste.

Continue to simmer until the vegetables are tender, about 10-15 minutes.

Remove the galangal and salam leaves before serving.

Serve hot with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens