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Sayur lodeh - En-tete

Sayur lodeh

Sayur lodeh is an Indonesian dish of vegetables simmered in an aromatic coconut milk sauce.
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5/5 (3)
Cook Time: 30 minutes
Total Time: 30 minutes
Course: Main course
Cuisine: Indonesian
Servings: 4 servings
Author: Marc Winer

Ingredients

  • 150 g cauliflower
  • 125 g white cabbage
  • 125 g carrot
  • 100 g bell pepper
  • 100 g snow peas

Sauce

  • 1 red onion
  • 2 cloves garlic
  • 0.5 cm trassi shrimp paste or 0.5 tablespoon of trassi powder
  • 0.5 teaspoon fish sauce sugar-free
  • a small piece ginger fresh
  • a small piece galangal fresh
  • a small piece turmeric fresh
  • 1 or 2 makrut lime leaves (djeroek poeroet)
  • 1 or 2 Indonesian bay leaves (daun salaam)
  • 1 or 2 stalks fresh lemongrass
  • 750 ml liquid 1 can of coconut milk + 350 ml of stock
  • About 2 tablespoons coconut cream in a block (a small cube)
  • 1 tablespoon coconut oil for cooking

Optional

  • 0.5 to 1 red chili pepper (chili or Spanish pepper)
  • 1 teaspoon cumin seeds ground or whole
  • 2 teaspoons coriander seeds ground or whole
  • 3 candlenuts cook thoroughly, as they are toxic when raw!

Procédé

  • For the boemboe spice paste, chop or grate the garlic, red chili pepper, ginger, galangal and turmeric. You can also do this in a small food processor. Then, if desired, pound further in a mortar.
    2 cloves garlic, 0.5 to 1 red chili pepper (chili or Spanish pepper), a small piece ginger, a small piece galangal, a small piece turmeric
  • If using candlenuts, crush them in a mortar. Toast them in a hot pan without oil. If using whole cumin and coriander seeds, toast them briefly with the nuts at the end.
    3 candlenuts, 1 teaspoon cumin seeds, 2 teaspoons coriander seeds
  • Add oil to the pan. Cut the onion into half-rings and sauté until translucent.
    1 tablespoon coconut oil, 1 red onion
  • Add the boemboe spice paste and trassi. If using ground cumin and coriander seeds, add them at this stage too.
    0.5 cm trassi shrimp paste
  • Add the coconut milk, creamed coconut, stock and fish sauce.
    750 ml liquid, About 2 tablespoons coconut cream, 0.5 teaspoon fish sauce
  • Add the creamed coconut, makrut lime leaves and bay leaves. Bruise the lemongrass or cut it into large pieces and add it. Keep track of how many leaves and pieces of lemongrass you add, as you will need to fish them out later.
    1 or 2 makrut lime leaves (djeroek poeroet), 1 or 2 Indonesian bay leaves (daun salaam), 1 or 2 stalks fresh lemongrass
  • Cut the white cabbage into large pieces, cut the carrot into bite-sized pieces and separate the cauliflower into bite-sized florets. Add them.
    125 g white cabbage, 125 g carrot, 150 g cauliflower
  • If using a high-sided wok, you can cook everything in the same pan. If using a shallow frying pan, transfer everything to a large pot.
  • Cook for 10 minutes. Wash and cut the vegetables that need less cooking time. Add the chopped bell pepper and snow peas. Cook for about 5 more minutes.
    100 g bell pepper, 100 g snow peas
  • Bring to the table in a large serving dish. Let everyone help themselves.

Notes

Use vegetables of your choice, about 600 g in total.
For a strictly low-carb version, omit the carrot.
Equipment: Wok or frying pan/sauté pan, with a large pot if needed, Spatula, sharp knife, garlic press, (Small) food processor (or mortar).
Did you make this recipe?Tag @marcwiner on Instagram!