Sayur Lodeh

Sayur Lodeh Recipe - Vegetarian Food from Indonesia and Malaysia

Region / culture: Indonesia, Malaysia | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sayur Lodeh is a traditional Indonesian vegetable stew that is rich in flavor and packed with nutritious ingredients. This dish is a popular choice for vegetarians and vegans, as it is made with a variety of fresh vegetables and coconut milk. The combination of spices and herbs used in this recipe creates a delicious and aromatic dish that is sure to satisfy your taste buds.

History

Sayur Lodeh has been a staple in Indonesian cuisine for centuries. It is believed to have originated from Java, Indonesia, where it was traditionally made with local vegetables and spices. Over time, the recipe has evolved to include a variety of ingredients, making it a versatile and customizable dish that can be enjoyed by people of all ages.

Ingredients

3 tbsp of oil
2 – 3 cloves of minced garlic
2 tsp of minced galangal or fresh ginger
1 – 3 chile peppers, sliced into rounds
1 piece of lemongrass, minced (white part of stalk only)
1 tsp of ground coriander
0.5 tsp of ground turmeric
2 cups of coconut milk
1 peeled and diced potato
1 peeled and sliced carrot
1 cup of trimmed green beans
1 thinly sliced onion
1 cup of chopped napa cabbage
2 – 3 scallions, chopped into 1-inch pieces
salt and pepper to taste

How to prepare

Heat the oil in a large saucepan or wok over medium heat.
Add the garlic, galangal or ginger, chilies, lemongrass, coriander, and turmeric. Stir fry for 2 to 3 minutes.
Add coconut milk, potatoes, carrots, green beans, and onion. Bring to a boil.
Reduce heat to low, cover, and simmer until the potatoes are almost cooked through, approximately 10 to 12 minutes.
Remove cover and stir in the cabbage, scallions, salt, and pepper.
Simmer until the cabbage is just tender, about 3-4 minutes.
Adjust seasoning and serve with rice.

Variations

You can substitute other vegetables if desired. Begin by adding the sturdier, longer-cooking vegetables first, followed by the more delicate vegetables during the second simmering to prevent over- or under-cooking.
For additional options, consider adding cubed tofu, tempeh, or shrimp along with the cabbage and scallions.
Add tofu or tempeh for added protein.
Use different vegetables such as eggplant, squash, or bell peppers.
Experiment with different spices and herbs to customize the flavor of the dish.

Cooking Tips & Tricks

Be sure to use fresh and high-quality ingredients for the best flavor.

- Adjust the amount of chilies according to your spice preference.

- Feel free to add other vegetables such as eggplant, squash, or bell peppers for added variety.

- Serve Sayur Lodeh with steamed rice or noodles for a complete meal.

Serving Suggestions

Serve Sayur Lodeh with steamed rice or noodles for a complete and satisfying meal.

Cooking Techniques

Stir-fry the spices and herbs to release their flavors.

- Simmer the vegetables in coconut milk to create a creamy and flavorful stew.

Ingredient Substitutions

Use vegetable broth instead of coconut milk for a lighter version of the dish.

- Substitute green beans with snap peas or broccoli.

Make Ahead Tips

Sayur Lodeh can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

Presentation Ideas

Garnish Sayur Lodeh with fresh cilantro or chopped peanuts for added texture and flavor.

Pairing Recommendations

Serve Sayur Lodeh with a side of sambal oelek or crispy fried shallots for added heat and crunch.

Storage and Reheating Instructions

Store leftover Sayur Lodeh in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 20g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Sayur Lodeh is rich in essential vitamins and minerals such as Vitamin A, Vitamin C, Vitamin K, potassium, and iron.

Alergens

This recipe contains coconut milk, which may be an allergen for some individuals.

Summary

Sayur Lodeh is a nutritious and flavorful dish that is packed with vitamins, minerals, and antioxidants. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Sayur Lodeh is a delicious and nutritious Indonesian vegetable stew that is perfect for a comforting and satisfying meal. Packed with fresh vegetables, coconut milk, and aromatic spices, this dish is sure to become a favorite in your household. Enjoy it with steamed rice or noodles for a complete and flavorful dining experience.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Sayur Lodeh. It was many years ago, when I was just a young girl living in a small village in Indonesia. My mother had invited some of our neighbors over for a traditional feast, and one of the dishes she prepared was Sayur Lodeh.

As soon as I took my first bite, I was hooked. The combination of vegetables, coconut milk, and spices was unlike anything I had ever tasted before. I begged my mother to teach me how to make it, and she happily obliged.

She showed me how to prepare the vegetables – cabbage, long beans, carrots, and tofu – and how to sauté them with garlic, shallots, and chili peppers. Then she added coconut milk, lemongrass, and kaffir lime leaves, letting it simmer until all the flavors melded together perfectly.

I watched in awe as she effortlessly created this flavorful and comforting dish. From that moment on, Sayur Lodeh became a staple in our household, enjoyed by our family and friends alike.

Over the years, I have made some adjustments to the recipe, adding my own twist here and there. I learned new techniques and ingredients from friends and relatives, each contributing to the evolution of my version of Sayur Lodeh.

One of the most memorable experiences was when I visited my aunt in Bali. She taught me how to make a special sambal to accompany the dish – a fiery blend of chilies, garlic, and shrimp paste that added a whole new dimension to the flavors.

I also learned a trick from a dear friend who added a dollop of tamarind paste to the coconut milk, giving the dish a slightly tangy kick that was simply irresistible.

Through the years, Sayur Lodeh has become more than just a recipe to me. It is a reminder of my roots, of the flavors and aromas that have shaped my culinary journey. It is a connection to my past, to the women who came before me and passed down their knowledge and love through the art of cooking.

Whenever I make Sayur Lodeh, I am transported back to that humble kitchen in my childhood home, watching my mother deftly chop vegetables and stir pots with a grace and skill that I can only hope to emulate.

I have shared this recipe with my own children and grandchildren, passing on the tradition and the flavors that have become a part of our family history. I have taught them the importance of cooking with love and passion, of using fresh ingredients and taking the time to savor each and every bite.

As I sit down to enjoy a bowl of Sayur Lodeh, surrounded by the sights and sounds of my own kitchen, I am filled with a sense of gratitude and contentment. This recipe has brought me joy and comfort, laughter and memories. It is a testament to the power of food to nourish not just our bodies, but our souls as well.

And so, I will continue to cherish this recipe for Sayur Lodeh, adding my own touches and sharing it with those I hold dear. For in every spoonful, I taste a little piece of home, a little piece of love, and a little piece of my own story.