Sayur Lodeh (Vegetable Stew)

Instructions

1. 1Wash and prepare the vegetables: trim the ends off the 1 bunch of Water spinach and roughly chop it; trim the ends off the 1 cup of Long beans and cut them into 2.54 cm pieces; peel the 1/2 medium Chayote and cut it into 1.27 cm cubes; trim the ends off the 1 medium Eggplant and cut it into 2.54 cm cubes.
2. 2Prepare the aromatics: peel and mince the 3 cloves of Garlic; peel and thinly slice the 4 pieces of Shallots; finely chop the 2 pieces of Red chilies (remove seeds if you prefer less heat); peel and mince the 2.54 cm of Turmeric; peel and mince the 2.54 cm of Galangal; trim the tough outer layers from the 1 stalk of Lemongrass and lightly smash it with the back of a knife.
3. 3Heat a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the minced garlic, sliced shallots, chopped red chilies, minced turmeric, minced galangal, smashed lemongrass, and 2 leaves of Bay leaves. Sauté for 2-3 minutes, stirring constantly, until the spices are fragrant and the shallots have softened.
4. 4Pour in the 4 cups of Coconut milk and stir to combine with the spices. Bring the mixture to a gentle simmer, stirring occasionally, but do not let it boil rapidly. Reduce the heat to low (93.33°C / 95°C) to maintain the simmer.
5. 5Add the cubed 1/2 medium Chayote and the cubed 1 medium Eggplant to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften slightly.
6. 6Add the 2.54 cm pieces of Long beans and the chopped 1 bunch of Water spinach to the pot. Continue to simmer for another 5-10 minutes, stirring occasionally, until all the vegetables are tender but not mushy.
7. 7Stir in the 1 tsp of Salt and the 1/2 tsp of Sugar. Taste and adjust seasoning if needed. Remove the lemongrass stalk and bay leaves before serving.
8. 8Serve the Sayur Lodeh hot.

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