Indonesian
Sayur Lodeh
A gentle Indonesian coconut vegetable stew scented with galangal, salam leaves, and a freshly ground spice paste. It is comforting with steamed rice, with soft vegetables and tempeh soaking up the savory coconut broth.
Ingredients
- Chayote, peeled and cut into batons1 small
- Long beans, cut into 4 cm pieces80g
- Eggplant, cut into chunks1 small
- Tempeh, cut into small cubes100g
- Young jackfruit, boiled and shredded or cut small100g
- Thick coconut milk250ml
- Water300ml
- Salam leaves2
- Galangal, bruised3 cm piece
- Lemongrass, bruised1 stalk
- Palm sugar1 tsp
- Salt3/4 tsp
- Neutral oil1 tbsp
- Shallots4
- Garlic cloves2
- Red chilies, seeded if preferred2
- Candlenuts2
- Ground coriander1/2 tsp
- Turmeric2 cm piece
- Toasted shrimp paste1/2 tsp
Method
- Grind the shallots, garlic, red chilies, candlenuts, coriander, turmeric, and toasted shrimp paste into a smooth spice paste.
- Heat the oil in a pot over medium heat and fry the spice paste until fragrant, glossy, and no longer raw, about 4 to 5 minutes.
- Add the salam leaves, galangal, and lemongrass, then stir for 1 minute to release their aroma.
- Pour in the water and bring it to a gentle boil.
- Add the chayote, young jackfruit, and tempeh, then simmer for 10 minutes until the chayote begins to soften.
- Add the long beans and eggplant, then simmer for 5 to 7 minutes until all the vegetables are tender but not collapsing.
- Lower the heat and stir in the coconut milk, palm sugar, and salt.
- Simmer gently for 5 minutes, stirring often and keeping the broth below a hard boil so the coconut milk stays smooth.
- Taste and adjust the salt or palm sugar, then remove the galangal, lemongrass, and salam leaves before serving with steamed rice.
Common questions
Can I substitute chayote, long beans, or young jackfruit if I can’t find them?
Yes. Use zucchini or green papaya for chayote, green beans or yardlong beans for long beans, and canned young jackfruit or extra mushrooms for jackfruit. Keep pieces chunky so they hold up in the coconut broth.
When should I add the coconut milk so it doesn’t split?
Add the coconut milk at the end, after the vegetables are nearly tender, and keep the heat low. Let it simmer gently, never boil hard. Stir often so the broth stays smooth and creamy.
What are the most common mistakes when making sayur lodeh?
The biggest mistakes are boiling the coconut milk hard, overcooking the vegetables, and not frying the spice paste long enough. Also avoid too much water, which makes the dish thin and dull instead of rich and fragrant.
How should I store leftover sayur lodeh, and how long does it keep?
Cool it quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently over low heat and stir often. If it thickens, add a splash of water. Freezing is possible but the coconut texture may change.
What is the best way to serve sayur lodeh?
Serve it hot with steamed rice, fried tempeh, or salted fish if you like. It also pairs well with sambal and fresh cucumber. The broth should be creamy and light, not heavy, so it coats the rice nicely.