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Sayur lodeh: Indonesian style vegetables in coconutmilk - AIP and Paleo

Sayur (or sajoer) lodeh is a delicious Indonesian vegetable dish in which you can use any vegetable you like. You cook the vegetables in coconut milk or water/stock with some santen. To this you add fried onion, a bumbu and loose herbs such as sereh, lime leaf and bay leaf.

Prep Time
30 mins
Total Time
30 mins
Servings: 4 portions
Calories: 65 kcal
Course: Soup , Dinner
Cuisine: Asian , Indonesian

Ingredients

  • 1½ 1½ cup cauliflower (150 grams)
  • 1 1 large red onion
  • NO NO red bell pepper chili pepper, peas
  • NO NO cumin seeds coriander seeds, kemiri nuts, chili pepper
  • 1½ 1½ cup carrot (150 grams)
  • 1 1 red chili pepper
  • 1 1 cup red bell pepper 1 pepper (100 grams)
  • 4 4 cloves garlic
  • 1 1 cup white cabbage (125 grams)
  • ½ ½ inch fresh ginger djahé
  • ¾ ¾ cup Snow peas (100 grams)
  • ½ ½ inch fresh turmeric kurkuma
  • ¼ ¼ inch fresh galangal kha, laos
  • 2 2 kaffir lime leaves (makrut) or makroet or djeroek peroet
  • 2 2 Indonesian bay leaves (daun salam)
  • 2 2 stalks fresh lemongrass sereh
  • 1 1 tsp cumin seeds ground or whole
  • 1 1 tsp coriander seeds ground or whole
  • 1 1 can coconut milk 13,5 oz (400 ml)
  • 2 2 tablespoons coconut cream or santen
  • 12 12 oz broth (350 ml)
  • ½ ½ teaspoons fish sauce
  • ½ ½ teaspoons trassie just a few crumbs
  • 2 2 tablespoons coconut oil for frying

Instructions

    Cup of Yum
  1. Chop or grate the garlic, chili pepper, ginger, laos/galangal and turmeric.
  2. Add the coconut milk, cream, stock and fish sauce.
  3. First prepare the vegetables that need to cook the longest. Cut the white cabbage into coarse pieces, cut the carrot into bite sized pieces and break the cauliflower into manageable florets. Add.
  4. Crush in the mortar to get a paste.This can also be done in a small food processor. Now you have made yourself a bumbu
  5. Add the lime and bay leaves. Bruise the sereh or cut into large pieces and add. Remember how many leaves and sereh go in (and you have to take out before serving).
  6. In a wok with (or any pan with high edges), everything can be done in the same pan. If you have a (low) frying pan, transfer everything to a large cooking or soup pan.
  7. If you use whole seeds: add the cumin and coriander to a frying pan and roast without oil.
  8. Cook for 10 minutes and then add vegetables that don't need to simmer for long. Like the bell peppers and snow peas. Let it cook for another 5 minutes or so.
  9. Add oil to the pan. Cut the onion into half rings and fry until translucent.
  10. Put on the table in a large bowl at the table. Let everyone serve themselves.
  11. Add the bumbu and the trassie. If you use ground cumin and coriander seeds (powder instead of the whole seeds) you can add them now.

Nutrition Information

Calories 65kcal (3%)

Nutrition Facts

Serving: 4portions

Amount Per Serving

Calories 65

% Daily Value*

Calories 65kcal 3%

* Percent Daily Values are based on a 2,000 calorie diet.