A rich, spicy vegetable stew

Name: A rich, spicy vegetable stew (Sayur Lodeh)
Yield: to serve four
Cuisine: Indonesia
Ingredients: 1 slice terasi; 60 g (2 oz) very young spring greens (optional—in Indonesia we use melinjo leaves); 4 kemiri (candlenuts); 120 g (4 oz) very young French beans (in Indonesia we would use kacang panjang, ‘yard-long beans’); 120 g (4 oz) bamboo shoots; 2 Kaffir lime leaves or bay-leaves; 1 tsp powdered, or 1 stalk of fresh, lemon grass (optional); salt; 1 medium-sized aubergine; 1 cup water or stock; 30 g (1 oz) ebi (dried raw shrimps); 11 tsp ground coriander; ½ tsp brown sugar; 2 cups thick santen (coconut milk); 6 shallots or 1 onion; 1 green chilli or ½ tsp chilli powder; 3 cloves garlic

Sayur Lodeh

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

1 medium-sized aubergine
salt
120 g (4 oz) very young

Asia
Indonesia
Stew
Fish course
Pescatarian
Spicy
South East Asia
Gluten-free

Method

First, prepare the vegetables. Slice the aubergine, sprinkle with salt, and let it stand for 30 minutes; then rinse and leave to dry. Cut up the beans into pieces about 1 cm (½″) long. Slice the bamboo shoots very thin. Chop the spring greens coarsely.