Sayur Lodeh (Indonesian Vegetable Stew)

Ingredients

• 4 cups Coconut Milk
• 2 cups Water
• 1 cup Long Beans, cut into 2-inch pieces
• 1 cup Eggplant, cubed
• 1 cup Jackfruit, young, canned
• 1 cup Cabbage, shredded
• 1 cup Carrots, sliced
• 8 oz Tofu, firm, cubed
• 2 inch piece Galangal, crushed
• 1 stalk Lemongrass, bruised
• 2 Bay Leaves
• 2 Red Chilies, sliced
• 4 Shallots, minced
• 2 cloves Garlic, minced
• 1 teaspoon Turmeric Powder

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of Coconut Milk, 2 cups of Water, 2 inch piece of crushed Galangal, 1 stalk of bruised Lemongrass, 2 Bay Leaves, 2 sliced Red Chilies, 4 minced Shallots, 2 minced cloves of Garlic, and 1 teaspoon of Turmeric Powder.
2. 2Bring the mixture to a rolling boil over medium-high heat, approximately 450°F (230°C). Once boiling, immediately reduce the heat to low, approximately 200°F (95°C), cover the pot, and let it simmer gently for 10 minutes. This allows the aromatics to infuse into the liquid.
3. 3Add the 1 cup of Long Beans (cut into 2-inch pieces), 1 cup of Eggplant (cubed), 1 cup of young Jackfruit (canned), 1 cup of shredded Cabbage, 1 cup of sliced Carrots, and 8 oz of firm Tofu (cubed) to the pot. Stir gently to combine.
4. 4Increase the heat to medium, approximately 350°F (175°C), and cook, stirring occasionally, until all the vegetables are tender. This should take about 20 to 25 minutes. The vegetables will be easily pierced with a fork.
5. 5Serve the Sayur Lodeh hot, ideally with steamed rice.

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