Indonesian Recipes (Bali, Java) - Vegetable and Coconut Stew (Sayur Lodeh Waluh) Recipe

Ingredients

• 500 g/18 oz various vegetables, for instance green or yellow beans, carrots, bamboo shoots, sweet corn, white cabbage, paprika, aubergine, squash

• 100 g/3 1/2 oz tofu (bean curd)

• 100 g/3 1/2 oz tempe

• 5 shallots

• 3 cloves garlic

• 1 teaspoon coriander

• 1/2 teaspoon cumin

• 1 teaspoon trasi (shrimp paste)

• 1 red and 1 green chilies

• 2-3 kaffir lime leaves

• 1 piece galangal root, about 2.5 cm/1 in long

• 2 salam leaves (or bay leaves)

• 1 liter/1 3/4 pints (4 1/2 cups) coconut milk

---

Method:

1. Peel the vegetables if necessary, then cut into cubes or sticks. Cut up the tofu and tempe in the same way.

2. Peel the shallots and garlic and pound together with coriander, cumin and trasi. Wash the chilies and cut into pieces of 1 cm/1/8 in.

3. Peel and crush the galangal root. Add the coconut milk (thin) and bring to the boil with all the spices, then add the vegetables, tofu and tempe (these may also be deep fried in advance).

4. Simmer fro 12-15 minutes. Serve with rice. 

Tip: Sayur lodeh is delicious served with kerupuk and sambal trasi (refer recipe). Naturally, it is also always served with rice.