Ingredients with Measurements:
- 2 cups of green beans, trimmed and cut into 2-inch pieces
- 1 cup of corn kernels
- 1 can of coconut milk (13.5 oz)
- 1 cup of water
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 kaffir lime leaves
- 1 red chili pepper, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of toasted coconut flakes (optional)
- 1 tablespoon of chopped fresh cilantro (optional)
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion, and sauté until fragrant and softened, about 2-3 minutes.
2. Add the ground turmeric, cumin, and coriander, and stir to combine. Cook for another minute until the spices are fragrant.
3. Add the green beans and corn, and stir to coat with the spice mixture. Cook for 2-3 minutes until the vegetables are slightly softened.
4. Add the coconut milk, water, salt, sugar, kaffir lime leaves, and red chili pepper. Stir to combine and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 10-15 minutes until the vegetables are tender.
6. Add the tamarind paste and stir to combine. Taste and adjust the seasoning as needed.
7. Serve the green bean and corn lodeh hot, garnished with toasted coconut flakes and chopped cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 19g
- Protein: 4g
- Fiber: 4g
- Sugar: 6g
Substitutions for ingredients:
- Green beans: You can use other vegetables such as carrots, zucchini, or eggplant instead of green beans.
- Corn: You can use frozen or canned corn instead of fresh corn.
- Coconut milk: You can use light coconut milk or coconut cream instead of regular coconut milk.
- Tamarind paste: You can use lime juice or vinegar instead of tamarind paste.
Variations:
- Add tofu or tempeh for extra protein.
- Use different spices such as curry powder or garam masala for a different flavor.
- Add shrimp or chicken for a non-vegetarian version.
Tips and Tricks:
- Toast the coconut flakes in a dry pan over medium heat until golden brown for extra flavor.
- Use fresh kaffir lime leaves for the best flavor.
- Adjust the amount of chili pepper according to your spice preference.
Storage Instructions:
- Store the leftover green bean and corn lodeh in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the green bean and corn lodeh in a pot over low heat until heated through.
Presentation Ideas:
- Serve the green bean and corn lodeh in a bowl or on a plate.
- Garnish with toasted coconut flakes and chopped cilantro.
Garnishes:
- Toasted coconut flakes
- Chopped fresh cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested Side Dishes:
- Indonesian fried rice (nasi goreng)
- Indonesian beef rendang
- Indonesian chicken satay
Troubleshooting Advice:
- If the green beans and corn are too hard, simmer for a few more minutes until tender.
- If the lodeh is too watery, simmer uncovered for a few more minutes until the liquid has reduced.
Food Safety Advice:
- Make sure to cook the green beans and corn until tender to avoid any foodborne illness.
Food History:
- Lodeh is a traditional Indonesian vegetable stew that is usually made with coconut milk and spices.
Flavor Profiles:
- Creamy, savory, slightly spicy, and aromatic.
Serving Suggestions:
- Serve the green bean and corn lodeh as a main dish or as a side dish.
Related Categories
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Region: Indonesian