Sayur lodeh: Indonesian vegetables in coconutmilk - Vegan and Medical Medium

Name: Sayur lodeh: Indonesian vegetables in coconutmilk - Vegan and Medical Medium
Prep time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 2 2 cups cauliflower; 1 1 red chili pepper; 1 1 can coconut milk; 1 1 large handful cilantro; 2 2 tbsp coconut oil; 2 2 cups carrot; 4 4 cloves garlic; 12 12 oz water; 1 1 cup leek; ½ ½ inch fresh ginger; 1 1 tbsp Coconut aminos; 1 1 cup white cabbage; ½ ½ inch fresh turmeric; 2 2 limes; ¼ ¼ inch fresh galangal; 1 1 large red onion; 2 2 tbsp tamarind; 2 2 kaffir lime leaves (makrut); 2 2 leaves Indonesian bay leaves (daun salam); 2 2 stalks fresh lemongrass; 2 2 tbsp mushroom powder; 1 1 tsp cumin seeds; 1 1 tsp coriander seeds; 3 3 pieces kemiri or candle nuts

User Reviews

4.0

3 reviews

Good

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

Sayur lodeh: Indonesian vegetables in coconutmilk - Vegan and Medical Medium

Iris Warren

Report

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. To this you add fried onion, a bumbu and loose herbs such as sereh, lime leaf and bay leaf. I adjusted the authentic recipe a bit to be (more) Medical Medium friendly.

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Ingredients

Servings

2 2 cups cauliflower in bite size florets (200 grams)
1 1 red chili pepper
1 1 can coconut milk 13,5 oz (400 ml)
1 1 large handful cilantro
2 2 tbsp coconut oil for frying
2 2 cups carrot in bite size cubes (200 grams)
4 4 cloves garlic
12 12 oz water more if needed (350 ml)
1 1 cup leek (100 grams)
½ ½ inch fresh ginger djahé
1 1 tbsp Coconut aminos
1 1 cup white cabbage (125 grams)
½ ½ inch fresh turmeric kurkuma
2 2 limes
¼ ¼ inch fresh galangal kha, laos
1 1 large red onion
2 2 tbsp tamarind block or paste
2 2 kaffir lime leaves (makrut) or makroet or djeroek poeroet
2 2 leaves Indonesian bay leaves (daun salam)
2 2 stalks fresh lemongrass sereh
2 2 tbsp mushroom powder
1 1 tsp cumin seeds ground or whole
1 1 tsp coriander seeds ground or whole
3 3 pieces kemiri or candle nuts or kukui, well roasted, otherwise poisonous

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Instructions

If you use tamarind in a block: cut it into small pieces and let it soak in an equal amount of hot water. If you have paste you can skip this step.
If you use whole seeds: add the cumin and coriander to the wok/deep pan or a frying pan and roast without oil.
In a wok with (or any deep skillet with high edges), everything can be done in the same pan. If you have used a (low) frying pan for the first steps: transfer everything to a large cooking or soup pan.
First prepare the vegetables that need to cook the longest. Cut the carrot into bite sized pieces and break the cauliflower into manageable florets. Add.
Chop, press or grate the garlic, chili pepper, ginger, laos/galangal and turmeric.
Grind or mortar the kemiri into pieces. Roast them with the seeds.
Add the coconut milk, water and coconut aminos.
Cook for 15 minutes and then add vegetables that don't need to simmer for long. Cut the white cabbage into large pieces and the leek into small rings. Let it cook for another 5 minutes or so.
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
If you use coconut oil: add oil to the pan. Cut the onion into half rings and fry until translucent. Otherwise, bake the onions with just a bit of water.
Juice the limes and add the juice. If you like the taste you can also use some peel (scrub first and grate the skin very finely).
Remove the sereh and any kaffir and bay leaves you can find.
Add the tamarind paste, or soaked tamarind pieces, to the bumbu. Mortar or mix again.
Add the bumbu.
Add the mushroompowder.
Put on the table in a large bowl at the table. Top with the cilantro. Or serve next to the bowl for the cilantro haters. Let everyone serve themselves.
If you use ground cumin and coriander seeds (powder instead of the whole seeds) you can add them now.
Add the lime and bay leaves.
Bruise the sereh or cut into large pieces and add. Don't make it to small, you will have to fish it out again before serving.