Vegetables in Coconut Milk

Name: Vegetables in Coconut Milk (Sayur Lodeh)
Yield: Makes 4 servings as a main or 6–8 servings as a side
Cuisine: Indonesian
Ingredients: ¼ teaspoon ground pepper; 1 stalk lemongrass, trimmed and bruised; 1 teaspoon fine sea salt; 2 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 1 tablespoon sambal oelek; 4 salam leaves or makrut lime leaves; 1 Chinese or Japanese eggplant, cut into bite-size pieces; 2 (½-inch/12-mm) slices galangal or fresh ginger; ¼ lb (115 g) green beans, trimmed and cut into 2-inch (5-cm) lengths; 2 cups (475 ml) unsweetened coconut milk; ½ teaspoon sugar; 6 Asian shallots or 3 European shallots, chopped; Fried shallots for serving; 3 cloves garlic, smashed; 1 teaspoon coriander seeds or ground coriander; 3 candlenuts or unsalted macadamias; 1 tablespoon dried shrimp, soaked in water for 10 minutes and patted dry (optional); 1 chayote, peeled, seeded, and cut into bite-size pieces; ¼ lb (115 g) firm tofu or tempeh, cut into 1-inch (2.5-cm) cubes; 3 tablespoons vegetable oil, divided

Sayur Lodeh

Preparation info

Makes
4
servings as a main

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Sayur lodeh is one dish that easily flits between everyday and festive occasions. Some people may enjoy it for breakfast, while others serve it at big celebrations like weddings and birthdays. Julia serves it as a side dish for dinner or as part of a festive meal to celebrate the fifteenth day of the Lunar New Year. The spread is collectively dubbed Lontong Cap Go Meh.

Ingredients

Asia
Indonesia
Side dish
Dinner
Fish course
Pescatarian
New Year
South East Asia
Gluten-free
Breakfast
Wedding/Marriage

Ingredients

Method