Sayur Lodeh

Sayur Lodeh is a traditional Indonesian vegetable soup dish that originates from the Javanese region. It is a beloved staple in many households and features a rich coconut milk broth, making it creamy and flavorful. Traditionally, this dish was consumed during significant cultural and religious occasions. The blend of spices and the use of coconut milk highlight the Indonesian approach to creating delicious, aromatic, and hearty meals.

Ingredients

• Coconut Milk
• Young Jackfruit
• Eggplant
• Chayote
• Tempeh
• Bay Leaf
• Lemongrass
• Galangal
• Red Chili
• Garlic
• Shallots
• Kaffir Lime Leaves
• Candlenut
• Palm Sugar
• Salt
• Water

Preparation

To prepare Sayur Lodeh, first gather the freshest vegetables you can find. Start by cutting the eggplant into bite-sized pieces, peel and cube the chayote, and slice the tempeh thinly. For aromatic enhancement, bruise the lemongrass and galangal.

Spice Paste

Creating the spice paste is an essential step that can elevate the entire dish. Blend together the red chili, garlic, shallots, a few candlenuts, and a pinch of salt into a smooth paste. This mixture forms the base flavor profile of the dish.

Cooking Process

1. Start by frying the sliced tempeh in a pan until golden brown. Set aside.
2. Sauté the spice paste in a saucepan with a touch of coconut milk until fragrant. This allows the flavors to deepen and the aroma to develop fully.
3. Add the bay leaves, kaffir lime leaves, bruised lemongrass, and galangal. Stir occasionally for an even blend.
4. Pour in the rest of the coconut milk along with roughly 500 ml of water. Bring the mixture to a boil while stirring gently to prevent curdling of the coconut milk.
5. Once boiling, add the cut vegetables: young jackfruit, eggplant, and chayote. Let it simmer until the vegetables are tender.
6. Add the fried tempeh back into the pot.
7. Season the dish with a bit of palm sugar and more salt to taste.

Enjoying the Meal

Sayur Lodeh is traditionally enjoyed as a main course, often accompanied by a serving of rice or lontong, which is rice cooked in a banana leaf. The creaminess of the soup and the freshness of the vegetables paired with the fluffy texture of rice make a gratifying combination. For an authentic Indonesian experience, serve along with some traditional sambal chili paste for an added kick.