Ingredients with Measurements:
- 1 medium-sized eggplant, cut into cubes
- 1/2 small cabbage, sliced
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 tsp of ground turmeric
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of salt
- 1 tbsp of vegetable oil
- 1 tbsp of tamarind paste
- 1 tbsp of brown sugar
- 2 red chilies, sliced
- 1/4 cup of fried shallots
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a pot over medium heat.
2. Add the garlic and onion, and sauté until fragrant.
3. Add the ground turmeric, coriander, and cumin, and stir until well combined.
4. Add the eggplant and cabbage, and stir until coated with the spice mixture.
5. Pour in the coconut milk and water, and bring to a boil.
6. Add the tamarind paste, brown sugar, and salt, and stir until dissolved.
7. Reduce the heat to low, cover the pot, and let simmer for 15-20 minutes, or until the vegetables are tender.
8. Add the sliced red chilies, and stir for another minute.
9. Turn off the heat, and transfer the lodeh to a serving bowl.
10. Garnish with fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
Calories per serving: 220
Fat: 18g
Carbohydrates: 14g
Protein: 4g
Fiber: 4g
Substitutions for ingredients:
- Eggplant: zucchini, green beans, or okra
- Cabbage: bok choy, kale, or spinach
- Tamarind paste: lime juice or vinegar
- Brown sugar: palm sugar or honey
- Red chilies: green chilies or jalapeños
- Fried shallots: sliced scallions or chopped cilantro
Variations:
- Add tofu or tempeh for extra protein.
- Use different vegetables, such as carrots, potatoes, or bell peppers.
- Make it spicier by adding more chilies or chili flakes.
- Use chicken or beef broth instead of water for a meatier flavor.
Tips and tricks:
- Cut the eggplant and cabbage into similar-sized pieces for even cooking.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of salt and sugar to your taste.
- Serve with steamed rice or noodles.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lodeh in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the lodeh in a large bowl, garnished with fried shallots and sliced red chilies.
Garnishes:
Fried shallots, sliced red chilies, chopped cilantro, or sliced scallions.
Pairings:
Steamed rice, noodles, or crusty bread.
Suggested side dishes:
Fresh salad, pickles, or steamed vegetables.
Troubleshooting advice:
- If the lodeh is too thick, add more water or coconut milk.
- If the lodeh is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Lodeh is a traditional Indonesian vegetable stew that is usually served with rice.
Flavor profiles:
Creamy, savory, slightly sweet, and spicy.
Serving suggestions:
Serve the lodeh as a main dish for lunch or dinner.
Related Categories
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Region: Indonesian