Sayur Lodeh (Vegetable Stew in Coconut Milk)

Ingredients

• 4 cups Coconut Milk
• 1 medium Eggplant
• 1 cup Long Beans
• 1 medium Chayote
• 1 block Tofu
• 1 block Tempeh
• 2 inches Galangal
• 2 stalks Lemongrass
• 2 leaves Bay Leaves
• 4 cloves Garlic
• 3 small Shallots
• 2 small Red Chilies
• 1 teaspoon Turmeric Powder
• 0.5 teaspoon Coriander Powder
• 1 teaspoon Salt
• 0.5 teaspoon Sugar

Instructions

1. 1Prepare your vegetables and proteins: Cut the 1 medium eggplant, 1 cup long beans, and 1 medium chayote into bite-sized pieces. Cube the 1 block tofu and 1 block tempeh.
2. 2In a large heavy-bottomed pot, combine the 4 cups coconut milk, 2 inches galangal (bruised or smashed), 2 stalks lemongrass (bruised or smashed), 2 leaves bay leaves, 4 cloves garlic (minced or crushed), 3 small shallots (thinly sliced), 2 small red chilies (sliced, seeds removed if you prefer less heat), 1 teaspoon turmeric powder, 0.5 teaspoon coriander powder, 1 teaspoon salt, and 0.5 teaspoon sugar.
3. 3Place the pot over medium-high heat and bring the mixture to a boil, which should take about 5-7 minutes. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes. This allows the aromatics to infuse into the coconut milk.
4. 4Add the prepared 1 medium eggplant, 1 cup long beans, 1 medium chayote, 1 block tofu, and 1 block tempeh to the pot. Stir gently to ensure everything is submerged in the liquid.
5. 5Cover the pot again and continue to simmer over low heat for 20-25 minutes. Check the vegetables for tenderness by piercing them with a fork; they should be easily pierced but not mushy. The stew should have a rich aroma and the vegetables should be tender.
6. 6Serve the Sayur Lodeh hot, ideally with steamed rice.

Related Guides