Sayur Lodeh (Vegetable Stew Soup)

Ingredients

• 4 cups Coconut Milk
• 200 g Tofu (firm)
• 1 cup Long Beans
• 1 cup Cabbage
• 1 Eggplant
• 1 Carrots
• 100 g Tempeh
• 4 Shallots
• 2 cloves Garlic
• 1 Red Chilies
• 1 inch piece Galangal
• 1/2 tsp Turmeric
• 3 Candlenuts
• 1/2 tsp Dried Shrimp Paste (Belacan)
• to taste Salt
• to taste Sugar

Instructions

1. 1Cut the 200g of firm tofu into 1-inch cubes. Cut the 100g of tempeh into 1-inch cubes. Chop the 1 cup of long beans into 1-inch pieces. Shred the 1 cup of cabbage into bite-sized pieces. Cut the 1 eggplant into 1-inch cubes. Slice the 1 carrot into 1/4-inch thick rounds.
2. 2Peel and roughly chop the 4 shallots. Peel and smash the 2 cloves of garlic. Remove the stem from the 1 red chili and roughly chop it. Peel and smash the 1 inch piece of galangal. Place the chopped 4 shallots, smashed 2 cloves of garlic, chopped 1 red chili, smashed 1 inch piece of galangal, 1/2 tsp turmeric, 3 candlenuts, and 1/2 tsp dried shrimp paste (belacan) into a food processor or blender. Blend until a smooth paste forms.
3. 3Place a large pot or Dutch oven over medium heat (350°F / 175°C). Add the prepared spice paste to the pot and cook, stirring constantly, for 5-7 minutes, until it becomes very fragrant and darkens slightly. Ensure the paste does not burn by stirring continuously.
4. 4Pour the 4 cups of coconut milk into the pot with the cooked spice paste. Stir well to combine the paste and coconut milk. Increase the heat to medium-low (around 180°F / 82°C) and bring the mixture to a gentle simmer, being careful not to let it boil vigorously.
5. 5Add the cubed 200g tofu, cubed 100g tempeh, 1 cup of long beans, 1 cup of cabbage, 1 eggplant, and 1 carrot to the simmering coconut milk mixture. Stir gently to ensure all ingredients are submerged in the liquid.
6. 6Cover the pot and reduce the heat to low (around 170°F / 77°C). Let the stew simmer gently for 15-20 minutes, or until the vegetables are tender when pierced with a fork. Stir the stew occasionally to prevent any ingredients from sticking to the bottom of the pot.
7. 7Taste the stew and add salt to taste and sugar to taste as needed. Stir thoroughly to incorporate the seasonings. Serve the Sayur Lodeh hot.

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