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. This is one of my favourite vegetables dish since my mother used to cook for the family when I was still in Surabaya. I don’t recommend it for one that doesn’t like spicy food, because in my opinion it’s better if it’s spicier.
Preparing time: 30 minutes
Servings for 4 people
- 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
- 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
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.