📝 About This Recipe
Transport your senses to the heart of Java with Sayur Lodeh, a soul-warming vegetable stew bathed in a fragrant, turmeric-kissed coconut broth. This beloved Indonesian classic harmonizes the crunch of long beans, the silkiness of eggplant, and the earthy sweetness of chayote, all elevated by a complex spice paste known as bumbu. Naturally dairy-free and deeply aromatic, it is the ultimate comfort food that celebrates the vibrant bounty of Southeast Asian gardens.
🥗 Ingredients
The Aromatic Spice Paste (Bumbu)
- 6 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted; substitute with macadamia nuts if unavailable)
- 1 inch Fresh Turmeric (peeled and sliced)
- 1 inch Fresh Galangal (peeled and sliced)
- 1 teaspoon Coriander Seeds (toasted and ground)
- 1 teaspoon Shrimp Paste (Terasi) (toasted; omit for a vegan version)
The Stew Base
- 400 ml Coconut Milk (full-fat for best creaminess)
- 3 cups Vegetable Stock or Water
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Indonesian Bay Leaves (Salam Leaves) (substitute with regular bay leaves if necessary)
- 2 tablespoons Coconut Oil (for sautéing)
The Vegetables and Protein
- 1 large Chayote (peeled, deseeded, and cut into cubes)
- 100 grams Long Beans (cut into 2-inch lengths)
- 1 medium Chinese Eggplant (cut into bite-sized chunks)
- 2 cups Cabbage (roughly chopped into squares)
- 200 grams Firm Tofu (cubed and lightly fried)
- 150 grams Tempeh (cubed and lightly fried)
Seasoning and Garnish
- 1 tablespoon Palm Sugar (grated; or brown sugar)
- 1-2 teaspoons Salt (to taste)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for garnish)
- 2 pieces Red Chilies (sliced diagonally for garnish)
👨🍳 Instructions
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1
Prepare the spice paste (bumbu) by placing the shallots, garlic, candlenuts, turmeric, galangal, coriander, and shrimp paste in a mortar and pestle or a high-speed blender. Process until a smooth, vibrant orange paste forms. Add a splash of oil if using a blender to help it move.
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2
Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat.
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3
Add the spice paste to the pot along with the bruised lemongrass and salam leaves. Sauté for 5-7 minutes, stirring constantly, until the paste deepens in color, the raw smell disappears, and the oil begins to separate from the solids.
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4
Pour in the vegetable stock (or water) and bring the mixture to a gentle boil.
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5
Add the chayote cubes first, as they take the longest to cook. Simmer for about 5 minutes.
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6
Stir in the long beans and the fried tofu and tempeh cubes. Let them simmer together for another 4 minutes.
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7
Add the eggplant and chopped cabbage. These cook quickly and you want them to retain some texture.
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8
Lower the heat to medium-low and pour in the coconut milk. Stir gently to incorporate, ensuring the heat is not too high to prevent the coconut milk from curdling.
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9
Season with palm sugar and salt. Taste the broth—it should be a perfect balance of savory, slightly sweet, and creamy.
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10
Simmer for a final 5-8 minutes until all vegetables are tender but not mushy.
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11
Remove the lemongrass stalks and salam leaves before serving.
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12
Ladle the hot stew into deep bowls, ensuring everyone gets a generous mix of vegetables and broth.
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13
Garnish generously with fried shallots and fresh sliced red chilies for a pop of color and heat.
💡 Chef's Tips
Don't skip frying the tofu and tempeh beforehand; it gives them a better texture and prevents them from falling apart in the stew. If you can't find candlenuts, macadamia nuts provide a similar fatty richness that thickens the sauce perfectly. Always add the coconut milk toward the end of the cooking process and keep the heat low to maintain a smooth, silky consistency. For a deeper flavor, let the stew sit for 30 minutes after cooking; like many stews, the flavors develop and meld over time. If you want more heat, blend 2-3 bird's eye chilies into the spice paste instead of just garnishing with mild red chilies.
🍽️ Serving Suggestions
Serve with a side of warm jasmine rice or Lontong (Indonesian compressed rice cakes) to soak up the creamy broth. Pair with a side of Sambal Terasi (chili paste with shrimp) for those who enjoy an extra spicy kick. Accompany with crispy Kerupuk (prawn crackers or melinjo crackers) for a delightful textural contrast. Serve alongside a simple protein like Ayam Goreng (Indonesian fried chicken) for a complete feast. Enjoy with a glass of iced Es Teh Manis (Indonesian sweet tea) to balance the rich coconut flavors.