Sayur Lodeh (Vegetable Stew in Coconut Milk)

Ingredients

• 2 cups Water spinach (kangkong), chopped
• 1 cup Long beans, cut into 2-inch pieces
• 1 cup Eggplant, cubed
• 1 cup Chayote, cubed
• 4 cups Coconut milk
• 4 cloves Garlic, minced
• 3 medium Shallots, minced
• 2 pieces Red chili peppers, sliced (optional)
• 0.5 teaspoon Turmeric powder
• 1 inch piece Galangal, crushed
• 2 leaves Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Sugar

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cloves of minced garlic, 3 medium shallots, 2 sliced red chili peppers (if using), 0.5 teaspoon turmeric powder, 1 inch piece galangal (crushed), and 2 bay leaves.
2. 2Add the 2 cups of chopped water spinach, 1 cup of long beans (cut into 2-inch pieces), 1 cup of eggplant (cubed), and 1 cup of chayote (cubed) to the pot.
3. 3Pour in the 4 cups of coconut milk. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the vegetables are tender when pierced with a fork. The stew should be fragrant and the vegetables should be soft.
4. 4Stir in the 1 teaspoon of salt and 0.5 teaspoon of sugar until fully dissolved.
5. 5Serve the Sayur Lodeh hot with rice.

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