Ingredients with Measurements:
- 1 cup of sliced carrots
- 1 cup of sliced green beans
- 1 cup of sliced cabbage
- 1 cup of sliced tofu
- 1 cup of sliced tempeh
- 1 cup of sliced mushrooms
- 1 cup of sliced onion
- 1 cup of sliced garlic
- 1 cup of sliced shallots
- 1 cup of sliced keluak nuts
- 1 cup of coconut milk
- 1 cup of water
- 2 tablespoons of vegetable oil
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of ground coriander
- 1 tablespoon of ground cumin
- 1 tablespoon of ground turmeric
- 1 tablespoon of chili paste
Special Equipment Needed:
- Mortar and pestle
- Large pot
Step-by-Step Instructions:
1. In a mortar and pestle, grind the keluak nuts until they become a paste.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the sliced onion, garlic, and shallots to the pot and sauté until they become fragrant.
4. Add the ground coriander, cumin, turmeric, and chili paste to the pot and stir well.
5. Add the sliced carrots, green beans, cabbage, tofu, tempeh, and mushrooms to the pot and stir well.
6. Add the ground keluak nuts to the pot and stir well.
7. Add the coconut milk, water, salt, sugar, and tamarind paste to the pot and stir well.
8. Bring the mixture to a boil and then reduce the heat to low.
9. Simmer the mixture for 30 minutes or until the vegetables are tender.
10. Serve the Sayur Lodeh Keluak hot with rice.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 10g
Substitutions for ingredients:
- You can substitute the keluak nuts with black beans if you can't find them.
- You can substitute the tofu and tempeh with chicken or beef if you prefer.
Variations:
- You can add shrimp or fish to the Sayur Lodeh Keluak for a seafood version.
- You can add potatoes or sweet potatoes to the Sayur Lodeh Keluak for a heartier version.
Tips and Tricks:
- Be sure to grind the keluak nuts well to ensure that they blend well with the other ingredients.
- You can adjust the amount of chili paste to your liking for a spicier or milder version.
Storage Instructions:
- Store any leftover Sayur Lodeh Keluak in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the Sayur Lodeh Keluak in a pot over low heat until it is heated through.
Presentation Ideas:
- Serve the Sayur Lodeh Keluak in a large bowl with rice on the side.
- Garnish the Sayur Lodeh Keluak with fresh herbs like cilantro or parsley.
Pairings:
- Serve the Sayur Lodeh Keluak with a side of sambal for extra spice.
- Pair the Sayur Lodeh Keluak with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Serve the Sayur Lodeh Keluak with a side of steamed rice or noodles.
Troubleshooting Advice:
- If the Sayur Lodeh Keluak is too thick, you can add more water to thin it out.
Food Safety Advice:
- Be sure to cook the vegetables and protein until they are fully cooked to avoid any foodborne illnesses.
Food History:
- Sayur Lodeh Keluak is a traditional Indonesian dish that is popular in the Java and Sumatra regions.
Flavor Profiles:
- Sayur Lodeh Keluak has a rich and savory flavor with a hint of sweetness and spice.
Serving Suggestions:
- Serve the Sayur Lodeh Keluak as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian