Sayur Lodeh (Coconut Vegetable Stew)
30 December 2009, 7:16 pm
Filed under: Food, Vegies

Any chance I get to visit the City is a chance to visit Sari Rasa, a small Indonesian restaurant which offers authentic Indonesian cuisine.  They offer a variety of halal dishes such as chilli chicken curry, beef curry, chilli eggplant and chilli egg.  During my last visit two weeks ago, I noted down the name of the coconut vegetable dish I had — sayur lodeh – the dish I order each time at Sari Rasa.

I remember they used to include other vegetables, but now the French or green beans are consistently used, which is why other patrons call the dish chilli beans.

Again, the Internet provided a variety of sayur lodeh recipes: Thai, Indonesian, Malaysian and Australian variations.  An Indonesian workmate who regularly visits the restaurant commented that majority of the dishes there are Javanese.

My first attempt to cook it was what I call a weak version but I will try again to, hopefully, make it a Javanese version, and not a Cebuano one.

Recipe by: Juandy Liem, Javanese Recipes (http://original-javanese-recipes.blogspot.com/)

1/2 head cabbage
2 carrots
1/2 turnip
250gr firm tofu
1 1/2 cups cut green beans
1 1/2 cups coconut milk
2 cups water

Spice blend:
•    2 tablespoon chilli paste
•    2 teaspoon shrimp paste (belacan)
•    2 medium onions
•    4 garlic cloves
•    2 stalks lemongrass
•    17 small dried shrimp, soaked in hot water to soften
•    1 inch fresh ginger
•    1 teaspoon coriander powder
•    1 teaspoon turmeric
•    1 teaspoon cumin
•    1 tablespoon chilli powder
•    4 tablespoon oil

Chop all the spice blend ingredients and add them to the blender, except the chilli powder.
Blend it into a paste.
Combine coconut milk and water to form “thin coconut milk”.
Cut all the vegetables into small cubes and sticks.
After all the spices are blended, add chilli powder according to your tastes.
Fry it in oil till the oils in the paste ooze out. Don’t burn it.
Add thin coconut milk and bring it to a gentle boil.
Dump in all the vegetables and tofu and simmer it till the vegetables are tender.
Add salt to taste.
Serve Sayur Lodeh with hot rice.

Note: I have added 1 kaffir lime leaf (thinly snipped into strips)


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