Sayur Lodeh (Vegetable Stew)

Ingredients

• 2 cans Coconut Milk
• 2 cups Water
• 1 cup Long Beans
• 1 medium Eggplant
• 1 medium Chayote
• 1 block Tofu
• 1 block Tempeh
• 3 cloves Garlic
• 4 medium Shallots
• 2 small Red Chili Peppers
• 1/2 teaspoon Turmeric Powder
• 2 leaves Bay Leaves
• 1 inch Galangal
• 1 teaspoon Salt
• 1/2 teaspoon Sugar

Instructions

1. 1Prepare your ingredients: Cut the 1 cup of long beans into 1-inch pieces. Cut the 1 medium eggplant into 1-inch cubes. Cut the 1 medium chayote into 1-inch cubes. Cut the 1 block of tofu into 1-inch cubes. Cut the 1 block of tempeh into 1-inch cubes.
2. 2Make the spice paste: Peel and finely mince the 3 cloves of garlic. Peel and finely mince the 4 medium shallots. Remove the stems from the 2 small red chili peppers and finely mince them. Combine the minced garlic, shallots, and red chili peppers in a small bowl.
3. 3Start the stew base: In a large, heavy-bottomed pot, combine the 2 cans of coconut milk and the 2 cups of water. Add the spice paste you just made, the 1/2 teaspoon of turmeric powder, the 2 bay leaves, and the 1 inch of galangal (bruise it slightly by hitting it with the back of a knife before adding).
4. 4Heat the stew base: Place the large pot over medium heat (around 300°F or 150°C). Bring the mixture to a gentle boil, stirring occasionally, for about 5 minutes. You will see small bubbles forming across the surface.
5. 5Add the vegetables and proteins: Carefully add the prepared 1 cup of long beans, 1 medium eggplant, 1 medium chayote, 1 block of tofu, and 1 block of tempeh to the simmering coconut milk mixture.
6. 6Simmer the stew: Reduce the heat to medium-low (around 250°F or 120°C). Cover the pot and let the stew simmer for 30-40 minutes, or until the vegetables are tender when pierced with a fork. Stir gently every 10 minutes to prevent sticking.
7. 7Season and finish: Once the vegetables are tender, remove the bay leaves and galangal. Stir in the 1 teaspoon of salt and the 1/2 teaspoon of sugar. Taste and adjust seasoning if needed. Serve hot with rice.

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