Ingredients with Measurements:
- 1 can of coconut milk (400 ml)
- 2 cups of water
- 1 tsp of salt
- 1 tsp of sugar
- 1 tsp of tamarind paste
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 1 cup of sliced mushrooms
- 1 cup of sliced green beans
- 1 cup of sliced carrots
- 1 cup of sliced cabbage
- 1 cup of sliced tofu
- 1 cup of bean sprouts
- 2 tbsp of vegetable oil
- 3 shallots, sliced
- 3 garlic cloves, minced
- 2 red chilies, sliced
- 1 tsp of shrimp paste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, combine coconut milk, water, salt, sugar, tamarind paste, lemongrass, and kaffir lime leaves. Bring to a boil over medium heat.
2. Add mushrooms, green beans, carrots, and cabbage. Cook for 5 minutes.
3. Add tofu and bean sprouts. Cook for another 2 minutes.
4. In a pan, heat vegetable oil over medium heat. Add shallots, garlic, and red chilies. Cook until fragrant.
5. Add shrimp paste and cook for another minute.
6. Add the cooked shallot mixture to the pot of vegetables and coconut milk. Stir well.
7. Serve hot with rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 23g
- Total carbohydrates: 23g
- Protein: 9g
Substitutions for ingredients:
- Shrimp paste can be substituted with miso paste or soy sauce.
- Any vegetables can be added or substituted based on preference.
Variations:
- Chicken or shrimp can be added for a non-vegetarian version.
- Different types of mushrooms can be used for a different flavor.
Tips and tricks:
- Use fresh vegetables for the best flavor.
- Adjust the amount of chili based on personal preference.
- Add more water if the soup is too thick.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until hot.
Presentation ideas:
- Serve in a bowl with rice on the side.
Garnishes:
- Fresh cilantro or basil leaves can be added on top.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Fried tofu or tempeh can be served on the side.
Troubleshooting advice:
- If the soup is too thick, add more water or coconut milk.
- If the soup is too thin, let it simmer for a few more minutes.
Food safety advice:
- Make sure all vegetables are washed and cleaned before cooking.
- Use fresh ingredients to avoid food poisoning.
Food history:
- Sayur Lodeh is a traditional Indonesian vegetable soup.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or noodles.
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