Dairy-Free Sayur Lodeh (Vegetable Stew)

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 175°C.
2. 2Add the 4 medium shallots (minced), 3 cloves garlic (minced), and 2 small red chilies (sliced) to the pot. Cook, stirring often, for 2 to 3 minutes until the mixture is fragrant and the shallots are starting to soften.
3. 3Add the 3 slices of galangal and 1 stalk of lemongrass (bruised) to the pot. Cook, stirring constantly, for 1 more minute until fragrant.
4. 4Stir in the 1/2 teaspoon of turmeric powder and 1/2 teaspoon of coriander powder. Cook for 30 seconds, stirring, until the spices are fragrant.
5. 5Add the 1 block of firm tofu (cubed) and 1 block of tempeh (cubed) to the pot. Cook for 2 to 3 minutes, stirring gently to coat them in the spice mixture.
6. 6Pour in the 1 can of full-fat coconut milk and 1 cup of water. Stir everything together and bring the liquid to a gentle simmer over medium heat.
7. 7Add the 1 cup of long beans (cut into 5.08 cm pieces), 1 cup of shredded cabbage, 1 medium eggplant (cubed), and 1 cup of carrots (sliced) to the pot. Stir to combine.
8. 8Season the stew with 1 teaspoon of salt and 1 teaspoon of sugar. Stir well.
9. 9Cover the pot and reduce the heat to low. Let the stew simmer gently for 20 to 25 minutes, or until all the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
10. 10Serve the Dairy-Free Sayur Lodeh hot, ideally with rice or lontong (compressed rice cakes).

Related Guides