Sayur Lodeh (Vegetable Stew)

Ingredients

• 1 can (13.5 oz) Coconut Milk
• 2 cups Water
• 1/4 head Cabbage
• 1 cup Long Beans
• 1 small Eggplant
• 1 medium Carrot
• about 225 g Tempeh
• 4 medium Shallots
• 2 cloves Garlic
• 1/2 tsp Turmeric
• 2.54 cm Galangal
• 2 leaves Bay Leaves
• 1 tbsp Sunflower Seed Butter
• 1 tsp Salt
• 1/2 tsp Sugar

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

Instructions

1. 1Prepare your vegetables: Cut the 1/4 head of cabbage into 2.54 cm pieces. Cut the 1 cup of long beans into 2.54 cm lengths. Cut the 1 small eggplant into 2.54 cm cubes. Cut the 1 medium carrot into 1.27 cm thick rounds. Cut the about 225 g of tempeh into 2.54 cm cubes.
2. 2Prepare your aromatics: Peel and thinly slice the 4 medium shallots. Peel and mince the 2 cloves of garlic. Grate or finely mince the 2.54 cm of galangal.
3. 3Make the spice paste: In a small bowl, combine the minced garlic, 1/2 tsp turmeric, and the sliced shallots. Mash them together with the back of a spoon or a mortar and pestle until a rough paste forms.
4. 4Sauté the spices: Heat a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the spice paste and the minced galangal. Cook, stirring constantly, until the paste is fragrant and slightly darkened, about 3 minutes.
5. 5Add liquids and bring to a simmer: Pour in the 1 can (about 380 g) of coconut milk and the 2 cups of water. Stir well to combine with the spice paste. Increase the heat to medium-high (204.4°C / 205°C) and bring the mixture to a gentle simmer, watching carefully to prevent boiling over.
6. 6Cook the vegetables and tempeh: Add the prepared cabbage, long beans, eggplant, carrot, and tempeh to the pot. Reduce the heat to medium-low (148.9°C / 150°C), cover the pot, and simmer until the vegetables are tender when pierced with a fork, about 15-20 minutes.
7. 7Finish the stew: Stir in the 1 tbsp of sunflower seed butter until it is fully dissolved. Add the 2 bay leaves, 1 tsp of salt, and 1/2 tsp of sugar. Continue to simmer gently, uncovered, for another 5 minutes to allow the flavors to meld.
8. 8Serve: Remove and discard the bay leaves. Ladle the Sayur Lodeh hot into bowls. It is traditionally served with rice or lontong.

Substitutions

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