Sajur Lodeh

Sayur Lodeh

Category: Vegetables

Difficulty: Medium

Preparing time: 30 minutes

Servings for 4 people

Ingredients

- 200 g long beans (Kacang Panjang)

- 1 eggplant, peeled and cut into cubes

- 200 ml thick coconut milk

- 400 ml light coconut milk or you can substitute with 200 ml water

- 2 cm fresh galangal

- 1 fresh kaffir lime leafs (daun jeruk purut)

- 1 Salaam leaf (or you can substitute with Bay leaf)

- Sugar to taste

Spice Paste

- 2 red chillies (optional, depend on your taste)

- 2 bird's eyes chillies (optional, I like it spicier)

- 3 shallots

- 4 cloves of garlic

- 2 Candlenuts (kemiri)

- 1/4 teaspoon coriander

- 1 cm of fresh Kencur or 1/8 teaspoon Kencur powder

- 2 cm fresh turmeric or 1/2 teaspoon turmeric powder

- A pinch of dried shrimp paste (terasi/balacan), toasted - optional

- Salt to taste

Directions

1. Grind or blend the spice paste. Then sauté until it's fragrant and add the galangal, kaffir lime and salaam leaf.

2. Add the light coconut milk/water and sugar. Continue mixing for some minutes until all the spices absorbed.

3. Then put inside all the vegetables. Give some time to cook, and then add the thick coconut milk. Continue cooking until its boiling and the vegetables well-cooked.

4. Serving suggestion: good to eat with nasi putih (plain rice), Tahu Bacem or Tempe Bacem,and fried fish, ex salty fried fish.

There are many types of Indonesian vegetables dish. And some are using coconut milk and spicy. This Sayur Lodeh is one of them and very popular in Java region. It is usually made from different kind of vegetables like eggplant, young jackfruit (nangka muda), Gnetum gnemon (melinjo), chayote (labu siam), long beans (kacang panjang), carrots, etc.