Sayur Lodeh (Indonesian Vegetable Stew with Coconut Milk)

• •2 cup thin coconut milk
• •1 cup thick coconut milk
• •1 cup water or vegetable broth
• •1 cup long beans, cut into 2-inch pieces
• •1 medium chayote, peeled, deseeded, cut into 1-inch cubes
• •1 medium eggplant, cut into 1-inch cubes
• •2 cup cabbage, roughly chopped
• •8 oz firm tofu or tempeh, lightly fried and cubed (optional)
• •2 tablespoon cooking oil
• •6 medium shallots, peeled
• •3 garlic cloves, peeled
• •3 candlenuts, toasted (or raw macadamia nuts)
• •2 red chilies, deseeded (optional, for mild heat)
• •1 inch piece fresh turmeric, peeled (or 0.5 teaspoon turmeric powder)
• •1 inch piece fresh galangal, peeled
• •0.5 inch piece fresh kencur, peeled (optional)
• •0.5 teaspoon shrimp paste (terasi/belacan), toasted
• •1 stalk lemongrass, bruised
• •2 Indonesian bay leaves (daun salam)
• •2 kaffir lime leaves (optional)
• • to taste salt
• • to taste sugar

Instructions

1. 1

   Prepare the spice paste (bumbu halus): In a food processor or mortar and pestle, combine shallots, garlic, candlenuts, red chilies (if using), fresh turmeric, fresh galangal, kencur (if using), and toasted shrimp paste. Grind or blend until a smooth paste is formed. Add a tiny bit of water if needed to help blend.

2. 2

   Heat cooking oil in a large pot or Dutch oven over medium heat. Add the prepared spice paste and sauté for 5-7 minutes, stirring constantly, until fragrant and the oil separates from the paste. Add the bruised lemongrass, Indonesian bay leaves, and kaffir lime leaves (if using), and continue to sauté for another minute.

3. 3

   Pour in the thin coconut milk and water (or vegetable broth). Bring to a gentle simmer, stirring occasionally to prevent the coconut milk from curdling. Add the chayote and long beans. Cook for about 5-7 minutes, until the vegetables start to soften slightly.

4. 4

   Add the eggplant, cabbage, and pre-fried tofu or tempeh (if using) to the pot. Continue to simmer for another 5-8 minutes, or until all vegetables are tender-crisp. Do not overcook.

5. 5

   Stir in the thick coconut milk. Reduce heat to low and continue to simmer gently for 2-3 minutes, just until heated through. Do not boil after adding thick coconut milk, as it may curdle.

6. 6

   Season with salt and sugar to taste. Adjust seasoning as needed. Remove and discard the lemongrass, bay leaves, and kaffir lime leaves before serving, if desired.

7. 7

   Serve Sayur Lodeh hot with steamed white rice, and optionally, with a side of sambal or krupuk (Indonesian crackers).

Chef's Tips

• 💡To prevent coconut milk from curdling, stir frequently, especially after adding it, and avoid bringing it to a rolling boil. Simmer gently.
• 💡For a richer flavor, you can lightly toast the candlenuts in a dry pan before grinding them.
• 💡If you can't find fresh turmeric or galangal, use powdered versions, but reduce the amount (e.g., 0.5 tsp turmeric powder, 0.5 tsp galangal powder).
• 💡Adjust the amount of red chilies in the spice paste according to your preferred level of spiciness. Omit for a non-spicy version.
• 💡Sayur Lodeh tastes even better the next day as the flavors meld. Reheat gently over low heat.