Gluten-Free Sayur Lodeh (Vegetable Stew)

Instructions

1. 1Prepare your vegetables: Cut the 1 Eggplant, 1 Chayote, and 1 Carrots into bite-sized pieces, about 2.54 cm cubes. Cut the 1 cup Long Beans into 2.54 cm lengths. Cut the 1 block Tofu into 2.54 cm cubes.
2. 2Create the spice paste: Finely chop the 4 cloves Garlic, 4 Shallots, and 2 Chili Peppers. In a blender or food processor, combine the chopped garlic, shallots, chili peppers, and 1 tsp Turmeric. Blend until you have a smooth paste.
3. 3Start the stew base: Heat 1 tablespoon of neutral oil (not listed, assume user has it) in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the spice paste and cook, stirring constantly, for 1-2 minutes until fragrant. Be careful not to burn it.
4. 4Add liquids and aromatics: Pour in the 2 cans Coconut Milk. Add the 2.54 cm Galangal (bruise it slightly by hitting it with the back of a knife first) and 1 stalk Lemongrass (smash it with the back of a knife). Add the 2 Bay Leaves. Bring the mixture to a gentle simmer over medium-low heat (around 82.22°C / 82°C).
5. 5Cook the vegetables and tofu: Add the prepared 1 Eggplant, 1 cup Long Beans, 1 Chayote, 1 Carrots, and 1 block Tofu to the pot. Stir gently to combine. Cover the pot and let it simmer gently over medium-low heat (around 82.22°C / 82°C) for 20-25 minutes, or until the vegetables are tender when pierced with a fork.
6. 6Season and finish: Remove the galangal stalk, lemongrass stalk, and bay leaves from the pot. Stir in 1 tsp Salt. Taste and add more salt if needed.
7. 7Serve the Sayur Lodeh hot, ideally with steamed rice.

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