Ingredients with Measurements:
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced green beans
- 1 cup sliced cabbage
- 1 cup sliced tofu
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 tablespoon tamarind paste
- 1 tablespoon chopped lemongrass
- 1 tablespoon chopped galangal
- 1 tablespoon chopped kaffir lime leaves
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or wok over medium heat.
2. Add the garlic and onion and sauté until fragrant.
3. Add the sliced mushrooms, carrots, green beans, and cabbage. Stir-fry for 5 minutes.
4. Add the vegetable broth, coconut milk, and all the spices (salt, sugar, turmeric powder, coriander powder, cumin powder, chili powder, tamarind paste, lemongrass, galangal, and kaffir lime leaves). Stir well.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
6. Add the sliced tofu and stir gently.
7. Simmer for another 5 minutes.
8. Taste and adjust the seasoning if necessary.
9. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 20g
- Carbohydrates: 20g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as shiitake, button, or oyster mushrooms.
- You can substitute the green beans with snow peas or snap peas.
- You can use any type of tofu you like, such as firm or extra-firm tofu.
Variations:
- You can add other vegetables, such as bell peppers, zucchini, or eggplant.
- You can add some protein, such as chicken, beef, or shrimp.
- You can make it spicier by adding more chili powder or fresh chili peppers.
Tips and tricks:
- To make the dish creamier, you can add more coconut milk.
- To make the dish less spicy, you can omit the chili powder or reduce the amount.
- To make the dish more flavorful, you can use homemade vegetable broth instead of store-bought.
Storage instructions:
- Store the leftover 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 bowl with steamed rice on the side.
- Garnish with some chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Steamed rice
- Roti or naan bread
Suggested side dishes:
- Fried tofu or tempeh
- Stir-fried vegetables
Troubleshooting advice:
- If the lodeh is too watery, you can let it simmer for a few more minutes to thicken the sauce.
- If the lodeh is too thick, you can add more vegetable broth or coconut milk to thin it out.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before slicing.
- Make sure to cook the vegetables and tofu until they are fully cooked.
Food history:
- Lodeh is a traditional Indonesian dish that is usually made with coconut milk and various vegetables.
Flavor profiles:
- Creamy, savory, slightly sweet, and aromatic.
Serving suggestions:
- Serve the lodeh as a main dish for lunch or dinner.
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Region: Indonesian