Sayur Lodeh (Indonesian Vegetable Stew)

• •6 large shallots, peeled
• •4 garlic cloves, peeled
• •3 medium red chilies, deseeded for milder stew
• •3 candlenuts, roasted
• •1 inch fresh turmeric, peeled and sliced
• •1 teaspoon coriander powder
• •0.5 teaspoon cumin powder
• •0.5 teaspoon shrimp paste (terasi), toasted
• •2 tablespoon vegetable oil
• •1 inch galangal, bruised
• •1 stalk lemongrass, bruised
• •3 Indonesian bay leaves (daun salam)
• •1 medium chayote (labu siam), peeled and cubed
• •1 medium eggplant, cut into 1-inch chunks
• •100 gram long beans, cut into 2-inch pieces
• •100 gram cabbage, roughly chopped
• •150 gram firm tofu, cubed and lightly fried (optional)
• •150 gram tempeh, cubed and lightly fried (optional)
• •500 ml thin coconut milk
• •250 ml thick coconut milk
• •1 tablespoon palm sugar (gula merah), grated
• •1 teaspoon salt

Instructions

1. 1

   Prepare the spice paste (bumbu halus): In a food processor or with a mortar and pestle, blend or grind the shallots, garlic, red chilies, roasted candlenuts, fresh turmeric, coriander powder, cumin powder, and toasted shrimp paste (if using) until a smooth paste forms. Add a splash of water or oil if needed to help blend.

2. 2

   Sauté the spice paste: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the prepared spice paste, bruised galangal, bruised lemongrass, and Indonesian bay leaves. Sauté for 5-7 minutes, stirring frequently, until the paste is very fragrant and the oil begins to separate from it.

3. 3

   Add vegetables and thin coconut milk: Add the cubed chayote to the pot and stir to coat with the spice paste. Pour in the thin coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 5-7 minutes, or until the chayote begins to soften slightly.

4. 4

   Continue adding vegetables: Add the eggplant chunks and long beans to the pot. Continue to simmer for another 5 minutes, or until all the vegetables are tender-crisp.

5. 5

   Finish with thick coconut milk and seasoning: Stir in the chopped cabbage, thick coconut milk, grated palm sugar, and salt. If using, add the lightly fried tofu and tempeh at this stage.

6. 6

   Simmer to meld flavors: Bring the stew back to a gentle simmer. Cook for another 5-10 minutes, stirring occasionally to prevent the coconut milk from curdling, until the stew is thoroughly heated through and the flavors have melded beautifully. Taste and adjust seasoning with more salt or palm sugar if desired.

7. 7

   Serve: Before serving, remove and discard the galangal, lemongrass, and bay leaves. Serve Sayur Lodeh hot with steamed white rice.

Chef's Tips

• 💡For the most authentic flavor, use fresh ingredients for the spice paste. If fresh turmeric is unavailable, use 1/2 teaspoon of turmeric powder.
• 💡When adding the thick coconut milk, ensure the stew does not come to a rolling boil, as this can cause the coconut milk to curdle. Maintain a gentle simmer.
• 💡Feel free to customize the vegetables based on what's available or your preference. Other common additions include young jackfruit (nangka muda), melinjo leaves, or green beans.
• 💡If you prefer a spicier stew, do not deseed the red chilies, or add a few bird's eye chilies (cabe rawit) to the spice paste.