Sayur Lodeh - Indonesian Vegetable Stew in Coconut Milk

Name: Sayur Lodeh - Indonesian Vegetable Stew in Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 tbsp oil; 1 Indonesian bay leaf, Indonesian: daun salam, omit if you don't have this; 1 can coconut milk, 400 ml, Indonesian: santan; 800 ml water/chicken stock; 2 tsp salt, or to taste; 1.5 tbsp palm sugar, Indonesian: gula Jawa, or to taste; 1 Chinese eggplant, Indonesian: terong ungu, cut into wedges; 6 Thai eggplant, Indonesian: terong hijau, quartered; 10 snake/long bean, Indonesian: kacang panjang, cut into 2-inch pieces; 250 g soybean tempeh, 1/2 lb., diced; 1 tomato, quartered; 6 shallots, 100 gram / 4 oz., Indonesian: bawang merah; 4 clove garlic, Indonesian: bawang putih; 2 tsp terasi/belacan/shrimp paste, or 2 tablespoon dried shrimps (Indonesian: ebi, toasted , soaked and drained, lightly toasted); 0.5 inch galangal, Indonesian: lengkuas; 0.5 inch ginger, Indonesian: jahe; 3 candlenuts, Indonesian: kemiri; 1 tsp ground coriander, Indonesian: bubuk ketumbar; 1 tsp ground turmeric, Indonesian: bubuk kunyit, *; 5 red chilies, Indonesian: cabe merah, *

A rich and creamy Indonesian vegetable stew made with coconut milk, eggplants, long beans, and tempeh, seasoned with a fragrant spice paste.

total: 45 min
prep: 15 min
cook: 30 min
servings: 8

Original recipe on dailycookingquest.com

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Ingredients

8 servings

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getsaucepan.com/r/ccdd4e7b-3bdc-47d1-8566-5e058da3204a · Original: https://dailycookingquest.com/lodeh-terong-dan-tahu-eggplant-and-tofu-in-coconut-milk.html