Sayur Lodeh (Vegetable Stew in Coconut Milk)

Ingredients

• 1 bunch Water spinach (kangkong)
• 1 cup Long beans
• 1 medium Eggplant
• 1/2 medium Chayote
• 1 block Tofu (firm)
• 1 block Tempeh
• 4 cups Coconut milk
• 2 pieces Red chilies
• 6 pieces Shallots
• 3 cloves Garlic
• 1 teaspoon Turmeric (fresh or powder)
• 2.54 cm Galangal (bruised)
• 2 pieces Bay leaves (daun salam)
• 1 teaspoon Salt
• 1/2 teaspoon Sugar

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

Instructions

1. 1Prepare all your ingredients: Cut the 1 bunch of Water spinach into 5.08 cm lengths. Cut the 1 cup of Long beans into 2.54 cm pieces. Cut the 1 medium Eggplant into 2.54 cm cubes. Cut the 1/2 medium Chayote into 2.54 cm cubes. Cut the 1 block of firm Tofu into 2.54 cm cubes. Cut the 1 block of Tempeh into 2.54 cm cubes.
2. 2Make the spice paste: In a food processor or blender, combine the 2 pieces of Red chilies, 6 pieces of Shallots, 3 cloves of Garlic, and 1 teaspoon of Turmeric. Blend until you have a smooth paste.
3. 3Start cooking the aromatics: Heat a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the spice paste, the 2.54 cm of bruised Galangal, and the 2 pieces of Bay leaves. Cook, stirring constantly, for 3 to 5 minutes, until the paste is fragrant and slightly darkened.
4. 4Add the firmer ingredients: Add the 1 block of Tofu and the 1 block of Tempeh to the pot. Stir well for 1 minute to coat them with the spice paste.
5. 5Add the vegetables and liquid: Add the 1 bunch of Water spinach, 1 cup of Long beans, 1 medium Eggplant, and 1/2 medium Chayote to the pot. Pour in the 4 cups of Coconut milk. Stir everything together.
6. 6Simmer until tender: Bring the mixture to a gentle simmer over medium heat (around 148.9-162.8°C / 150-160°C). Reduce the heat to low, cover the pot, and let it cook for 20 to 25 minutes, or until all the vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Season and serve: Stir in the 1 teaspoon of Salt and the 1/2 teaspoon of Sugar. Taste and add more salt or sugar if needed. Serve the Sayur Lodeh hot with rice or lontong.

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