Sayur Lodeh (Vegetable Stew in Coconut Milk)

Ingredients

• 4 cups Coconut Milk
• 1 cup Long Beans, cut into 2-inch pieces
• 1 medium Eggplant, cubed
• 1 medium Chayote, peeled and cubed
• 1 cup Cabbage, shredded
• 1 block Tempeh, cubed
• 2 Bay Leaves
• 1 inch Galangal, bruised
• 2 Red Chilies, sliced
• 3 Shallots, minced
• 2 cloves Garlic, minced
• 3 Candlenuts
• 1/2 tsp Turmeric Powder
• 1 tsp Salt
• 1/2 tsp Sugar

Instructions

1. 1In a food processor or mortar and pestle, combine the 3 shallots, 2 cloves garlic, 3 candlenuts, and 1/2 teaspoon turmeric powder. Grind them into a fine paste.
2. 2In a large heavy-bottomed pot, combine the 4 cups coconut milk, the prepared spice paste, 2 bay leaves, and 1 inch bruised galangal. Place the pot over medium heat (350°F / 175°C) and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. This should take about 5-7 minutes.
3. 3Add the 1 cup long beans, 1 medium eggplant, 1 medium chayote, and 1 cup cabbage to the simmering coconut milk mixture. Stir gently to combine. Continue to simmer over medium heat (325°F / 160°C) for 20-25 minutes, or until the vegetables are fork-tender but not mushy. The eggplant should look softened.
4. 4Add the 1 block tempeh, 2 red chilies sliced, 1 teaspoon salt, and 1/2 teaspoon sugar to the pot. Stir everything together and continue to simmer for another 2 minutes, allowing the flavors to meld.
5. 5Remove the pot from the heat. Discard the 2 bay leaves and the 1 inch bruised galangal before serving. Serve the Sayur Lodeh hot, ideally with steamed rice.

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