Sayur Lodeh (Soy-Free)

Ingredients

• 200 g Water Spinach (Kangkong)
• 150 g Cabbage
• 100 g Long Beans
• 2 pieces Carrots
• 1 piece Eggplant
• 800 ml Coconut Milk
• 6 pieces Shallots
• 3 cloves Garlic
• 2 pieces Red Chilies
• 2.54 cm Turmeric
• 2.54 cm Galangal
• 1 stalk Lemongrass
• 2 leaves Bay Leaves
• 1 tsp Salt
• 1 tsp Sugar
• 1 cup Chickpeas
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare all your vegetables: wash and trim the 200 g Water Spinach (Kangkong), 150 g Cabbage, and 100 g Long Beans. Cut the 150 g Cabbage into roughly 2.54 cm pieces. Trim the ends off the 100 g Long Beans and cut them into 5.08 cm lengths. Wash and trim the 200 g Water Spinach (Kangkong) and set aside. Peel and slice the 2 pieces Carrots into 0.635 cm thick rounds. Wash and remove the stem from the 1 piece Eggplant, then cut it into 2.54 cm cubes. Peel the 6 pieces Shallots and 3 cloves Garlic. Remove the stems from the 2 pieces Red Chilies. Peel and slice the 2.54 cm Turmeric and 2.54 cm Galangal. Trim the tough end off the 1 stalk Lemongrass.
2. 2In a blender or food processor, combine the 6 pieces Shallots, 3 cloves Garlic, 2 pieces Red Chilies, and 2.54 cm Turmeric. Blend until you have a smooth paste. You may need to add a tablespoon of water to help it blend.
3. 3Heat 2 tbsp Vegetable Oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the blended spice paste and cook, stirring frequently, for 3-5 minutes until it is fragrant and slightly darkened. Be careful not to burn it.
4. 4Add the sliced 2.54 cm Galangal, the trimmed 1 stalk Lemongrass (bruise it lightly by hitting it with the back of a knife before adding), and the 2 leaves Bay Leaves to the pot. Continue to stir and cook for 1 more minute until the aromatics are fragrant.
5. 5Pour in the 800 ml Coconut Milk and bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Do not let it boil rapidly.
6. 6Add the sliced 2 pieces Carrots and the 2.54 cm cubes of 1 piece Eggplant to the simmering coconut milk. Cook for 5-7 minutes, or until the carrots are starting to soften slightly.
7. 7Add the 150 g Cabbage, 100 g Long Beans, and 1 cup Chickpeas to the pot. Continue to simmer for another 5-8 minutes, or until the cabbage and long beans are tender-crisp.
8. 8Add the 200 g Water Spinach (Kangkong) to the pot. Stir gently and cook for just 1-2 minutes more, until the water spinach is wilted and bright green. Overcooking will make it mushy.
9. 9Stir in 1 tsp Salt and 1 tsp Sugar. Taste and adjust if needed. Remove the stalk of lemongrass and the bay leaves before serving.
10. 10Serve the Sayur Lodeh hot, ideally with steamed rice.

Substitutions

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