Sayur lodeh is a very common dish served in Indonesian households, mostly in Java. It’s a vegetable soup with a coconut milk base, and is light, healthy and not spicy.
- 6 shallots, peeled, chopped
- 3 cloves garlic, peeled, chopped
- 1 tsp coriander seeds
- 3 candlenuts, chopped
- 2 cm galangal, bruised
- 2 salam leaves (Indonesian bay leaves)
- 200 gr chayote, peeled, cut into bite sized pieces
- 100 gr long beans, cut in pieces
- 1 small eggplant, cut into bite sized pieces
- 50 gr tempeh, cut into bite sized pieces
- 0.5 corn, cut into 3
- 100 gr melinjo beans (optional)
- 20 gr melinjo leaves (optional)
- 1 big red chilli (optional), sliced
- 1 big green chilli (optional), sliced
- Salt to taste
- 1 tsp sugar
- 100 ml coconut milk
- 800 ml water
- Blend into fine paste: shallots, garlic, coriander seeds and candlenuts.
- Put the blended spices in a cooking pot, add the galangal, salam leaves, water and coconut milk.
- Stir all the soup ingredients and cook it over medium high flame until it boils.
- Once the soup boils, add the corn, tempeh and melinjo fruit.
- Add salt and sugar, and continue cooking for around 10 minutes.
- Add the chayote, eggplant and long beans. Cook for another 5 minutes.
- Add melinjo leaves, red and green chilli, stir, and turn off the heat.
- Some people like to add a piece of 1 day old tempeh left out at room temperature, as it gives more flavour and aroma to the dish.
Keywords: Vegan, One-pot meals, non-spicy, chayote, eggplant, Healthy, Quick and easy