📝 About This Recipe
Sayur Lodeh is a soulful Indonesian classic originating from Central Java, celebrated for its rich, ivory-colored coconut broth and a vibrant tapestry of textures. This humble yet complex stew combines earthy galangal and aromatic salam leaves with a variety of fresh vegetables, fried tofu, and tempeh. It is the ultimate comfort food that perfectly balances the natural sweetness of coconut milk with a savory, spiced foundation.
🥗 Ingredients
The Spice Paste (Bumbu Halus)
- 6-8 pieces Shallots (peeled)
- 4 cloves Garlic
- 4 pieces Candlenuts (Kemiri) (toasted; substitute with macadamia nuts if unavailable)
- 1 teaspoon Coriander powder
- 1 teaspoon Shrimp paste (Terasi) (toasted)
- 1/2 inch Fresh Turmeric (optional, for a slightly yellow tint)
Main Vegetables and Proteins
- 1 large Chayote (Labu Siam) (peeled and cut into 1-inch cubes)
- 6-8 stalks Long Beans (Kacang Panjang) (cut into 2-inch lengths)
- 1 piece Small Eggplant (cubed)
- 1/4 head Cabbage (roughly chopped into squares)
- 1 block Firm Tofu (cut into cubes and lightly fried)
- 150 grams Tempeh (cut into cubes and lightly fried)
- 1 ear Sweet Corn (cut into 4-5 rounds)
Aromatics and Liquids
- 400 ml Coconut Milk (full fat for best results)
- 600 ml Water or Vegetable Stock
- 2 inches Galangal (Lengkuas) (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 1 tablespoon Palm Sugar (Gula Jawa) (adjust to taste)
- 1.5 teaspoons Salt (to taste)
👨🍳 Instructions
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1
Begin by preparing the spice paste (Bumbu). In a mortar and pestle or a small food processor, grind the shallots, garlic, candlenuts, coriander powder, toasted shrimp paste, and turmeric until a smooth, fragrant paste forms.
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2
Heat 2 tablespoons of oil in a large pot over medium heat. Add the spice paste along with the bruised galangal and Indonesian bay leaves. Sauté for 3-5 minutes until the paste changes color slightly and the oil begins to separate from the solids.
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3
Pour in the water (or vegetable stock) and bring the mixture to a gentle boil. This creates the base of your broth.
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4
Add the denser vegetables first: drop in the sweet corn rounds and the cubed chayote. Simmer for about 8-10 minutes until the chayote begins to soften.
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5
Stir in the fried tofu cubes and fried tempeh. These will absorb the flavors of the broth as they simmer.
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6
Add the long beans, eggplant, and cabbage. These vegetables cook faster, so they only need about 5 minutes to reach a tender-crisp texture.
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7
Lower the heat slightly and pour in the coconut milk. Stir continuously to ensure the coconut milk integrates smoothly without curdling.
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8
Season the stew with palm sugar and salt. Taste the broth—it should be savory, creamy, and have a very subtle hint of sweetness from the palm sugar.
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9
Allow the Sayur Lodeh to simmer gently for another 5 minutes on low heat. Do not let it come to a hard boil once the coconut milk is added, as this can cause the fat to separate.
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10
Remove the galangal and bay leaves before serving. Ladle the hot vegetable curry into bowls, ensuring everyone gets a good mix of vegetables, tofu, and tempeh.
💡 Chef's Tips
To prevent the coconut milk from 'breaking' or curdling, keep the heat low and stir frequently after adding it. Frying the tofu and tempeh before adding them to the stew helps them maintain their shape and adds a better mouthfeel. If you can't find Daun Salam (Indonesian bay leaves), you can substitute with regular bay leaves, though the flavor profile will shift slightly. For an extra layer of flavor, add some 'Melinjo' seeds and leaves if you can find them at an Asian grocery store; they are traditional to the dish. Like many stews, Sayur Lodeh often tastes even better the next day after the flavors have had more time to meld.
🍽️ Serving Suggestions
Serve hot over a bed of steamed Jasmine rice or with 'Lontong' (compressed rice cakes). Top with a generous sprinkle of 'Bawang Goreng' (crispy fried shallots) for a crunch. Pair with a side of 'Sambal Terasi' (chili paste with shrimp paste) for those who enjoy a spicy kick. Accompany with 'Kerupuk' (Indonesian crackers) for a traditional texture contrast. Enjoy alongside a piece of fried chicken (Ayam Goreng) or salted fish for a complete Indonesian feast.