Sayur Lodeh
Sayur Lodeh is an Indonesian dish made with vegetables and tofu, simmered in coconut milk infused with a homemade spice paste. You can customize this gravy to make it vegetarian by omitting the dried shrimp and using veggies such as chayote, eggplant, green beans, carrots, cabbage, and spinach. This sweet and savory dish is a perfect main course when served with rice cakes or steamed rice!
Equipment
- Wok (stovetop)
Ingredients
For the spice paste:
- 1 tsp fresh turmeric peeled, chopped
- 1 tbsp dried shrimp
- 3 dried chili deseeded
- 2 clove garlic optional
- 1 tbsp galangal
- 1 shallot medium
- 3 lemongrass white part
- 1-2 tbsp water filtered
For the Sayur Lodeh:
- 1 tbsp peanut oil
- 1 chayote cleaned, peeled, cubed
- 4 French green beans
- ½ cup carrot peeled, cubed
- ½ tsp coriander powder
- 1.5 tsp salt
- ¼ cup macadamia roasted, powdered
- 1 eggplant cubed
- 14 oz firm tofu
- ½ green cabbage small
- 3 cup coconut milk from one coconut
- 4 scallion for garnish
Instructions
How to make the Sayur Lodeh:
- Prepare the ingredients. Soak the ingredients for the spice paste for 10 minutes and grind to a smooth paste in a spice grinder.
- Heat a wok with the peanut oil and sauté the spice paste for a minute or until fragrant.
- Toss in the chayote, carrots, beans, and a cup of water and cook for 3 minutes on medium heat.
- Add the eggplant, ground macadamia, coriander powder, and salt. Cook for 3 minutes.
- Add the coconut milk, tofu, and cabbage. Allow the gravy to boil and then turn off the heat.
- Serve hot in a bowl with some steamed rice. Garnish with scallions.
Video
Notes
- Chayote must be cleaned (see blog post for instructions) or it will taste bitter in the curry.
Nutrition
Calories: 583kcalCarbohydrates: 29gProtein: 19gFat: 51gSaturated Fat: 34gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 42mgSodium: 992mgPotassium: 1060mgFiber: 10gSugar: 11gVitamin A: 3068IUVitamin C: 54mgCalcium: 264mgIron: 9mg
