Ingredients with Measurements:
- 1 can of coconut milk (400 ml)
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 1 teaspoon of tamarind paste
- 1 teaspoon of palm sugar
- 1 cup of green beans, cut into 2-inch pieces
- 1 cup of cabbage, sliced
- 1 cup of carrots, sliced
- 1 cup of tofu, cubed
- 1 cup of tempeh, sliced
- 1 cup of bean sprouts
- 1 red chili, sliced
- 1 green chili, sliced
- 1 tablespoon of fried shallots
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, combine the coconut milk, water, salt, vegetable oil, lemongrass, kaffir lime leaves, tamarind paste, and palm sugar. Bring to a boil over medium-high heat.
2. Add the green beans, cabbage, and carrots. Cook for 5 minutes or until the vegetables are tender.
3. Add the tofu, tempeh, bean sprouts, red chili, and green chili. Cook for another 5 minutes or until the tofu and tempeh are heated through.
4. Remove the lemongrass and kaffir lime leaves from the pot.
5. Serve the lodeh hot, garnished with fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 280
Fat: 20g
Carbohydrates: 18g
Protein: 10g
Fiber: 5g
Sodium: 450mg
Substitutions for ingredients:
- You can use any vegetables you like in this recipe, such as green peas, bell peppers, or zucchini.
- If you don't have tamarind paste, you can use lime juice instead.
- You can use brown sugar instead of palm sugar.
Variations:
- You can add chicken or shrimp to the lodeh for a non-vegetarian version.
- You can make the lodeh spicier by adding more chili peppers.
- You can add coconut sugar for a sweeter taste.
Tips and tricks:
- To make the lodeh creamier, you can add more coconut milk.
- To make the lodeh less spicy, remove the seeds from the chili peppers.
- You can make the lodeh ahead of time and reheat it before serving.
Storage instructions:
Store the lodeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lodeh in a pot over medium heat until heated through.
Presentation ideas:
Serve the lodeh in a large bowl or individual bowls.
Garnishes:
Garnish the lodeh with fried shallots.
Pairings:
Serve the lodeh with steamed rice.
Suggested side dishes:
Serve the lodeh with a side of cucumber salad or pickles.
Troubleshooting advice:
- If the lodeh is too thick, add more water or coconut milk.
- If the lodeh is too salty, add more coconut milk or sugar.
Food safety advice:
Make sure to cook the vegetables and tofu thoroughly to avoid any foodborne illnesses.
Food history:
Lodeh is a traditional Indonesian dish that is typically made with coconut milk and vegetables.
Flavor profiles:
The lodeh has a creamy and slightly sweet taste with a hint of sourness from the tamarind paste.
Serving suggestions:
Serve the lodeh as a main dish for lunch or dinner.
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Region: Indonesian