Ingredients with Measurements:
- 1 can of coconut milk (400ml)
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 teaspoon of shrimp paste
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 cup of sliced cabbage
- 1 cup of sliced carrots
- 1 cup of sliced green beans
- 1 cup of sliced tofu
- 1 cup of sliced tempeh
- 1 cup of sliced mushrooms
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 tablespoon of chopped garlic
- 1 tablespoon of chopped shallots
- 1 tablespoon of chopped ginger
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the garlic, shallots, and ginger. Sauté until fragrant.
3. Add the sliced chilies and sauté for another minute.
4. Add the coconut milk, water, salt, sugar, tamarind paste, shrimp paste, lemongrass stalk, and kaffir lime leaves. Stir well.
5. Add the sliced cabbage, carrots, green beans, tofu, tempeh, and mushrooms. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes or until the vegetables are cooked through.
7. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 15g
- Protein: 8g
Substitutions for ingredients:
- Instead of tofu, you can use chicken or shrimp.
- Instead of tempeh, you can use beef or pork.
- Instead of mushrooms, you can use any other vegetables of your choice.
Variations:
- You can add more or less chilies depending on your spice preference.
- You can add other spices such as turmeric or coriander for extra flavor.
Tips and tricks:
- Be careful when handling the chilies, as they can be very spicy.
- You can adjust the amount of coconut milk and water to make the soup thicker or thinner.
- You can also add some lime juice for extra tanginess.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with steamed rice on the side.
Garnishes:
- You can garnish the soup with some chopped cilantro or scallions.
Pairings:
- This soup pairs well with steamed rice and some crispy fried chicken.
Suggested side dishes:
- Steamed rice and some stir-fried vegetables.
Troubleshooting advice:
- If the soup is too spicy, you can add more coconut milk to balance out the heat.
- If the soup is too thick, you can add more water to thin it out.
Food safety advice:
- Make sure to cook the vegetables and protein thoroughly to avoid any foodborne illnesses.
Food history:
- Sayur Lodeh is a traditional Indonesian soup that is typically made with coconut milk and a variety of vegetables.
Flavor profiles:
- This soup is creamy, spicy, and slightly tangy.
Serving suggestions:
- Serve the soup hot with steamed rice and some crispy fried chicken.
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Region: Indonesian