Saucepan@saucepan · Shared this recipeFollowIndonesian · dinnerLontong Sayur Lodeh (Indonesian Coconut Milk & Vegetable Stew)A hearty Indonesian vegan stew with tempeh, eggplant, and vegetables in a spiced coconut milk broth, served with lontong rice cakes.total36 minprep6 mincook30 minservings6Original recipe on cinnamonsnail.comKeep this recipeAdd a copy of Lontong Sayur Lodeh (Indonesian Coconut Milk & Vegetable Stew) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings5 shallots or 1 medium red onion, diced3 clove garlic1 inch 2.5 cm. galangal0.5 inch fresh turmeric, or 1 teaspoon turmeric powder1 tsp ground coriander4 Birds Eye chilies, or to taste2 tbsp lemon juice1 medium size russet potato pieces), peeled and diced into 1-inch (2.5 cm.3 tbsp oil14 oz tempeh, cut into 1cm cubes1 Chinese eggplant, cut in half the long way, and sliced in 1 cm. sections6 Thai eggplant, quartered2 small tomatoes, quartered13.5 oz coconut milk3.333 cup 800 ml. unsalted vegetable stock, or water2 tsp salt, or to taste2 tbsp coconut sugar, palm sugar, or brown sugar4 Indonesian daun salam, Indonesian bay leaves, or two regular bay leaves8 snake beans, long beans, or string beans cut into 2-inch sections2 additional whole bird’s eye chilies, optional2 lontongs, cut into large piecessambal oelekCilantro leavesThinly sliced scallionsStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the shallots, garlic, galangal, turmeric, coriander, chilies, and lemon juice into a blender, and blend on high speed for 90 seconds until a paste is formed.2Step 2: Place the large diced potatoes into a pot of water and bring them to a boil. Cook them until fork tender and then drain and set aside.3Step 3: While the potatoes are cooking, heat the oil in a wok or dutch oven over a high flame for 60 seconds. When the oil is hot, add the tempeh and eggplant. Sauté, stirring regularly, for eight minutes until the tempeh and eggplant are evenly browned all over.4Step 4: Stir in the tomatoes and spice paste, and sauté stirring for two more minutes, until the paste is distributed all over the tempeh and eggplant.5Step 5: Add the coconut milk, vegetable stock (or water), salt, coconut sugar, and Indonesian bay leaves. Bring the pot to a boil.6Step 6: When the pot has reached a boil, and the largest pieces of eggplant feel tender and buttery, add the pre-cooked potatoes, snake beans, and optional extra chilies. Reduce heat to medium and cook for four more minutes until the vegetables are fully cooked.7Step 7: Serve the soup in individual bowls, topped with chunks of lontong, sambal oelek, cilantro and scallions.getsaucepan.com/r/91dffa7d-f853-4ffd-86a2-77b3f7330aca · Original: https://cinnamonsnail.com/lontong-sayur-lodeh-indonesian-vegetable-stew-with-compressed-rice-cakes/
