Name: Vegetables in Coconut Milk (Sayur Lodeh)
Yield: Makes 4 servings as a main or 6–8 servings as a side
Cuisine: Indonesian
Ingredients: 6 Asian shallots or 3 European shallots, chopped; 3 cloves garlic, smashed; 2 (½-inch/12-mm) slices galangal or fresh ginger; 1 Chinese or Japanese eggplant, cut into bite-size pieces; 3 candlenuts or unsalted macadamias; 1 teaspoon coriander seeds or ground coriander; 2 medium-hot finger-length red chilies, such as Fresno, cayenne, or serrano, seeded (optional) and chopped, or 1 tablespoon sambal oelek; 4 salam leaves or makrut lime leaves; Fried shallots for serving; ¼ lb (115 g) green beans, trimmed and cut into 2-inch (5-cm) lengths; 2 cups (475 ml) unsweetened coconut milk; 1 chayote, peeled, seeded, and cut into bite-size pieces; 1 tablespoon dried shrimp, soaked in water for 10 minutes and patted dry (optional); 3 tablespoons vegetable oil, divided; 1 teaspoon fine sea salt; 1 stalk lemongrass, trimmed and bruised; ½ teaspoon sugar; ¼ teaspoon ground pepper; ¼ lb (115 g) firm tofu or tempeh, cut into 1-inch (2.5-cm) cubes

Preparation info

Makes
4
servings as a main

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Sayur lodeh is one dish that easily flits between everyday and festive occasions. Some people may enjoy it for breakfast, while others serve it at big celebrations like weddings and birthdays. Julia serves it as a side dish for dinner or as part of a festive meal to celebrate the fifteenth day of the Lunar New Year. The spread is collectively dubbed Lontong Cap Go Meh.