Dairy-Free Sayur Lodeh (Vegetable Stew)

Ingredients

• 1 cup Long Beans
• 1 piece Eggplant
• 1 piece Chayote
• 1 cup Jackfruit (Young)
• 1 block Tofu
• 1 block Tempeh
• 2 cans Coconut Milk
• 4 pieces Red Chilies
• 6 pieces Shallots
• 3 cloves Garlic
• 1 tsp Turmeric
• 1 inch Galangal
• 1 stalk Lemongrass
• 3 leaves Kaffir Lime Leaves
• 1 tsp Salt
• 0.5 tsp Sugar

Instructions

1. 1Prepare your vegetables: Cut the 1 cup of long beans into 1-inch pieces. Cut the 1 piece of eggplant and the 1 piece of chayote into 1-inch cubes. Cut the 1 cup of young jackfruit into 1-inch pieces. Cut the 1 block of tofu into 1-inch cubes. Cut the 1 block of tempeh into 1-inch cubes.
2. 2Make the spice paste: Finely chop the 4 red chilies, 6 shallots, and 3 cloves of garlic. Measure out 1 teaspoon of turmeric. Place the chopped chilies, shallots, garlic, and turmeric into a food processor or mortar and pestle and process until a smooth paste forms.
3. 3Sauté the spices: Heat a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the spice paste to the pot and cook, stirring constantly, for 2-3 minutes until it is very fragrant and slightly darkened.
4. 4Add aromatics and liquid: Add the 1 inch of galangal (bruised or sliced), 1 stalk of lemongrass (bruised or sliced), and 3 kaffir lime leaves to the pot. Stir for 1 minute until fragrant. Pour in the 2 cans of coconut milk and bring the mixture to a gentle simmer, stirring occasionally. Do not let it boil rapidly.
5. 5Cook the vegetables and proteins: Add the prepared 1 cup of long beans, 1 piece of eggplant, 1 piece of chayote, 1 cup of young jackfruit, 1 block of tofu, and 1 block of tempeh to the simmering coconut milk. Stir to combine. Cover the pot and let it cook for 20-25 minutes, or until the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Season and serve: Stir in 1 teaspoon of salt and 0.5 teaspoon of sugar. Taste and adjust seasoning if needed. Serve the Dairy-Free Sayur Lodeh hot, ideally with steamed rice.

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