Sayur Lodeh (Sayur lodeh)
Overview
Sayur lodeh is a mild Indonesian vegetable soup in a thin, savoury coconut milk broth. A spice paste of shallots, garlic, candlenuts, galangal and chilli is fried and simmered with coconut milk, bay leaves called salam and lemongrass. Chunks of young jackfruit, long beans, chayote, aubergine, cabbage and corn go in, often with tempeh or tofu and sometimes shrimp. The broth turns pale yellow or orange and tastes rich, gently sweet and fragrant. It is eaten with steamed rice, or with lontong rice cakes and krupuk crackers, and every family makes it with whatever vegetables are at hand.
History
Sayur means vegetables, and lodeh is the Javanese word for this style of soupy coconut dish. It is one of the oldest everyday dishes of Java and is cooked across Indonesia, Malaysia and Singapore. In Javanese culture sayur lodeh with seven vegetables was traditionally cooked by families during times of disaster or disease as a prayer for protection, a custom that returned in some villages during the pandemic in 2020.
Main ingredients
Coconut milk, young jackfruit, long beans, chayote, aubergine, tempeh or tofu. The soup is built on coconut milk broth and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Bean soups · Coconut soups · More soups from Indonesia
Recipe
Method
- 1
Fry the spice paste in a little oil until fragrant.
- 210 min
Add the galangal, lemongrass, salam leaves, water and jackfruit and simmer for 10 minutes.
- 310 min
Add the chayote, beans, aubergine and tempeh and cook for 10 minutes.
- 4
Pour in the coconut milk and heat gently without boiling.
- 5
Season with salt and palm sugar and serve with rice.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
