This is a blog post on how to cook lodeh sayur. It is a Malay dish with Indonesian origins that simply means vegetarian stew curry cooked in coconut milk. It mainly consists of local ingredients. Living in the UK means a compromise of ingredients but most spices are easily obtainable from Asian grocers or supermarkets.
This is a great way to serve with rice and another curry dish like beef rendang. Here is how to cook rice using a rice cooker. It is also served with lontong, compressed glutinous rice cooked in bamboo. Also serve sambal sotong (squid), smoked beef brisket, and boiled egg can be added.
It can be made vegan as well as non-vegan. It very much depends on the ingredients used for the recipe. Add no meat or seafood it becomes a vegan dish. My Lodeh sayur does looks like it could do with a bit more santan/ coconut milk so that to have more gravy.
I use the base of sambal to make the base sauce and then add chopped vegetables and coconut milk.
Thank you for reading and dropping by.
Lodeh Sayur Recipe
INGREDIENTS
- 1 tbsp cooking oil
Sambal paste
- 2 medium onions peeled
- 3 cloves garlic
- 3 red chilies
- 1 tsp dried red chili powder
- 2 stalk lemongrass
- 1 tsp turmeric powder or 2 cm fresh turmeric
- 1 tsp shrimp paste or belacan if vegan omit and use soy bean paste
Lodeh vegetables
- 1 large aubergine
- 3-5 round Thai aubergine (optional)
- 1/2 cabbage
- 1 medium carrot
- 125 mls light coconut milk
INSTRUCTIONS
Blend the sambal ingredients
- Peel and chop the sambal ingredients. Blend all the ingredients together in a blender.
Cook the Lodeh sayur
- Chop and wash the Lodeh vegetables before cooking.In a cooking pot, heat up the oil and fry the blended sambal ingredients together till it’s fragrant. Add the prepared vegetables fry for 1-2 minutes then add water about 300mls then add the coconut milk. Simmer till the vegetables soften. Then serve warm with drice or lontong.
Lodeh Sayur (Stewed vegetabes in coconut milk
The is an Indonesian inspired stewed vegetables in coconut milk which is a great accompaniment to lontong (compresssed rice) or to any rice dish with sambal.
- cooking pot
- 1 tbsp cooking oil
Sambal paste
- 2 medium onions peeled
- 3 cloves garlic
- 3 red chilies
- 1 tsp dried red chili powder
- 2 stalk lemongrass
- 1 tsp turmeric powder or 2 cm fresh turmeric
- 1 tsp shrimp paste or belacan (if vegan omit and use soy bean paste)
Lodeh vegetables
- 1 large aubergine
- 3-5 round Thai aubergine (optional)
- 1/2 cabbage
- 1 medium carrot
- 125 mls light coconut milk
Blend the sambal ingredients
Peel and chop the sambal ingredients. Blend all the ingredients together in a blender.
Cook the Lodeh sayur
Chop and wash the Lodeh vegetables before cooking.
In a cooking pot, heat up the oil and fry the blended sambal ingredients together till it's fragrant. Add the prepared vegetables fry for 1-2 minutes then add water about 300mls then add the coconut milk. Simmer till the vegetables soften. Then serve warm with drice or lontong.
