Sayur Lodeh is a very famous Vegetable dish cooked in coconut milk and spices in Indonesia and also other parts of South East Asia. It goes well with rice and lontong.
| VEGETABLE IN COCONUT MILK / SAYUR LODEH (4-5 servings) |
Measurements such as: Tbsp (tablespoon), tsp (teaspoon), cup are referring to standard measuring spoons and cups for cooking
- 100 g of zucchinis/ chayote (peeled and diced)
- 100 g of baby corn
- 100 g carrots (peeled and diced)
- 75 g green beans ( cut into 2″ length)
- 1 inch of galangal
- 200 ml of chicken broth
- 300 ml of thick coconut milk
- 1.5 L of thin coconut milk (mix 200 ml of coconut milk with water to make up 1.5 L of thin coconut milk)
- 3 candlenut, toasted
- 1/2 tsp coriander, toasted
- 2 tsp of salt
- 6 red chilis
- 8 shallots
- 5 cloves garlic
- 2 Tbsp of oil
Ground spices:
DIRECTIONS:
- Boil 1.5 L of coconut milk, chicken broth and galangal. Then add in Zucchinis/Chayote
- In a meantime, heat up oil in a pan and saute ground spices until fragrant. Add in thick coconut milk and let it cook for 1-2 minutes
- Add into the coconut milk mixture in no.1. Add in corn, carrots, green beans and let it simmer until all vegetables are cook
NOTES:
You can add in whatever vegetables you want. I sometimes add in egg plants and cabbage too.
RECIPES GALLERY:
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