Dairy-Free Sayur Lodeh (Vegetable Stew)

Instructions

1. 1Prepare your ingredients: Cut the 1 cup of long beans into 2.54 cm pieces. Cut the 1 medium eggplant into 2.54 cm cubes. Cut the 1 medium chayote into 2.54 cm cubes. Cut the 1 cup of young jackfruit into 2.54 cm pieces. Cut the about 400 g of tofu into 2.54 cm cubes. Cut the about 225 g of tempeh into 2.54 cm cubes.
2. 2Make the spice paste: Peel and finely chop the 4 cloves of garlic. Peel and finely chop the 4 shallots. Remove the stems from the 2-3 red chilies and finely chop them. Combine the chopped garlic, shallots, red chilies, and 1 tsp of turmeric powder in a blender or food processor. Blend until you have a smooth paste.
3. 3Toast the spices: Heat 1 tablespoon of neutral oil (like vegetable or canola, not listed but assumed for sautéing) in a large heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the blended spice paste, the 2.54 cm of galangal (bruised or sliced), and the 2 bay leaves. Cook, stirring constantly, for 2 to 3 minutes, until the paste is very fragrant and slightly darkened. Be careful not to burn it.
4. 4Add coconut milk and bring to a simmer: Pour in the 2 cans of coconut milk. Stir to combine with the spice paste. Increase the heat to medium-high (204.4°C / 200°C) 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 medium eggplant, 1 medium chayote, 1 cup of young jackfruit, about 400 g of tofu, and about 225 g of tempeh to the pot. Stir everything to ensure it's submerged in the coconut milk mixture. Reduce the heat to medium-low (148.9°C / 150°C), cover the pot, and let it simmer for 20 to 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 tsp of salt and 1/2 tsp of sugar. Taste and adjust seasoning if needed. Serve the Dairy-Free Sayur Lodeh hot, ideally with steamed rice.

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