Sayur Lodeh (Vegetable Stew in Coconut Milk)

Ingredients

• 4 cups Coconut Milk
• 1 medium Eggplant
• 1 cup Long Beans
• 1 cup Jackfruit
• 1 block Tofu
• 1 medium Red Bell Pepper
• 1 inch Galangal
• 1 stalk Lemongrass
• 2 leaves Bay Leaves
• 3 cloves Garlic
• 4 small Shallots
• 1 small Chili
• 1 teaspoon Turmeric
• 1 teaspoon Coriander
• 1 teaspoon Salt
• 1/2 teaspoon Sugar

Instructions

1. 1Prepare all your ingredients: Cut the 1 medium eggplant, 1 cup long beans, and 1 cup jackfruit into bite-sized pieces. Cut the 1 block tofu into bite-sized cubes. Cut the 1 medium red bell pepper into bite-sized pieces. Peel and finely mince the 3 cloves garlic and 4 small shallots. Finely mince the 1 small chili. Peel and thinly slice the 1 inch galangal. Bruise the 1 stalk lemongrass by hitting it with the back of a knife. Have the 2 bay leaves ready.
2. 2In a small bowl, combine the minced garlic, minced shallots, minced chili, 1 teaspoon turmeric, and 1 teaspoon coriander. Mix them together to form a paste.
3. 3Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the spice paste and cook, stirring constantly, for 2 minutes until it smells fragrant.
4. 4Add the sliced galangal, bruised lemongrass stalk, and 2 bay leaves to the pot. Stir them into the spice paste for about 30 seconds.
5. 5Pour in the 4 cups of coconut milk. Stir everything together and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot.
6. 6Add the bite-sized pieces of eggplant, long beans, jackfruit, tofu, and red bell pepper to the simmering coconut milk. Stir to combine. Cover the pot and let it cook for 20 to 25 minutes, or until the vegetables are tender when poked with a fork.
7. 7Stir in 1 teaspoon of salt and 1/2 teaspoon of sugar. Taste the stew and add more salt or sugar if you think it needs it.
8. 8Serve the Sayur Lodeh hot, ideally with rice.

Related Guides