Sayur Lodeh (Vegetable Stew with Coconut Milk)

Ingredients

• 1 cup Long Beans
• 1 medium Eggplant
• 1 medium Chayote
• 1/2 block Tofu
• 2 cans Coconut Milk
• 4 cloves Garlic
• 6 Shallots
• 2 Red Chili Peppers
• 2.54 cm Turmeric
• 2.54 cm Galangal
• 1 stalk Lemongrass
• 3 Kaffir Lime Leaves
• 3 Candlenuts (Substitute)
• 1 tablespoon Soy Sauce
• 1 teaspoon Salt
• 1 teaspoon Sugar

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

Instructions

1. 1In a blender or food processor, combine the 4 cloves of garlic, 6 shallots, 2 red chili peppers, 2.54 cm of turmeric, 2.54 cm of galangal, and 3 candlenuts. Blend these ingredients until you have a smooth paste; if it is too thick, you may add 1 tablespoon of water to help it blend.
2. 2Prepare the vegetables and tofu: chop the 1 cup of long beans into 2.54 cm pieces. Cut the 1 medium eggplant into 2.54 cm cubes. Cut the 1 medium chayote into 2.54 cm cubes. Cut the 1/2 block of tofu into 2.54 cm cubes.
3. 3Heat a large heavy-bottomed pot over medium heat (176.7°C / 177°C). Add the spice paste you just made, the 1 stalk of lemongrass (bruised by hitting it with the back of a knife), and the 3 kaffir lime leaves. Cook, stirring constantly, for 3-5 minutes, or until the paste is very fragrant and slightly darkened, being careful not to let it burn.
4. 4Add the prepared 1 cup of long beans, the cubed 1 medium eggplant, the cubed 1 medium chayote, and the cubed 1/2 block of tofu to the pot. Stir everything together to coat the vegetables and tofu with the spice paste, then cook for 5 minutes, stirring occasionally.
5. 5Pour in the 2 cans of coconut milk. Add the 1 tablespoon of soy sauce, 1 teaspoon of salt, and 1 teaspoon of sugar to the pot. Stir well to combine all ingredients.
6. 6Bring the mixture to a gentle simmer over medium-low heat (148.9°C / 149°C). Cover the pot and cook for 20-25 minutes, stirring occasionally to prevent sticking, until the vegetables are tender when pierced with a fork.
7. 7Before serving, carefully remove and discard the 1 stalk of lemongrass and the 3 kaffir lime leaves. Serve the Sayur Lodeh hot, ideally with steamed rice.

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