Ingredients with Measurements:
- 1 can of bamboo shoots, drained and sliced
- 1 cup of green beans, trimmed and cut into 1-inch pieces
- 1 cup of cabbage, sliced
- 1 cup of carrots, sliced
- 1 cup of tofu, cut into cubes
- 2 cups of coconut milk
- 2 cups of water
- 2 cloves of garlic, minced
- 1 onion, sliced
- 2 red chilies, sliced
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or wok over medium heat.
2. Add the garlic, onion, and red chilies. Stir-fry for 1-2 minutes until fragrant.
3. Add the turmeric powder and stir-fry for another minute.
4. Add the bamboo shoots, green beans, cabbage, and carrots. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Add the coconut milk and water. Stir well and bring to a boil.
6. Add the tofu and salt. Stir gently and let it simmer for 10-15 minutes until the vegetables are tender.
7. Taste and adjust the seasoning if necessary.
8. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 16g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- You can use fresh bamboo shoots instead of canned ones.
- You can use any other vegetables you like, such as zucchini, eggplant, or spinach.
- You can use chicken or shrimp instead of tofu.
Variations:
- You can add lemongrass, galangal, or kaffir lime leaves for extra flavor.
- You can add a tablespoon of tamarind paste for a tangy taste.
- You can add a teaspoon of sugar for a slightly sweet taste.
Tips and tricks:
- Be careful not to overcook the vegetables, as they will become mushy.
- You can add more water if the curry is too thick.
- You can use light coconut milk for a lower-fat version.
- You can make this dish ahead of time and reheat it before serving.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl or individual bowls.
- Garnish with chopped cilantro or sliced red chilies.
Garnishes:
- Chopped cilantro
- Sliced red chilies
Pairings:
- Steamed rice
- Roti or naan bread
Suggested side dishes:
- Crispy fried tofu
- Stir-fried vegetables
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or sugar to balance the heat.
- If the curry is too salty, add more water or coconut milk to dilute the saltiness.
Food safety advice:
- Make sure to cook the vegetables and tofu thoroughly to avoid any foodborne illnesses.
- Store the leftover curry in the refrigerator and consume within 3 days.
Food history:
- Sayur Lodeh is a traditional Indonesian vegetable curry that is usually served with rice or noodles.
Flavor profiles:
- Creamy, slightly sweet, and savory with a hint of spiciness.
Serving suggestions:
- Serve the curry with steamed rice and a side of crispy fried tofu.
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Region: Indonesian