Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 2 cups of water
- 1 block of firm tofu (14 oz), cut into cubes
- 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 zucchini, sliced
- 1 cup of eggplant, sliced
- 1 cup of bean sprouts
- 1 stalk of lemongrass, bruised
- 2 kaffir lime leaves
- 2 tablespoons of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the lemongrass and kaffir lime leaves and sauté for 1 minute.
3. Add the green beans, cabbage, carrots, zucchini, and eggplant. Stir-fry for 2-3 minutes.
4. Add the coconut milk, water, tamarind paste, palm sugar, and salt. Stir well and bring to a boil.
5. Reduce the heat to low and let it simmer for 10-15 minutes until the vegetables are tender.
6. Add the tofu and bean sprouts and cook for another 2-3 minutes.
7. Remove the lemongrass and kaffir lime leaves before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 370
- Fat: 26g
- Carbohydrates: 25g
- Protein: 12g
- Fiber: 7g
Substitutions for ingredients:
- You can use any vegetables you like, such as bell peppers, mushrooms, or spinach.
- You can substitute the tofu with tempeh or seitan.
Variations:
- You can add some chili peppers for a spicier version.
- You can add some turmeric powder for a more vibrant color.
Tips and tricks:
- Use fresh vegetables for the best flavor.
- Adjust the amount of tamarind paste and palm sugar to your liking.
- You can make this dish ahead of time and reheat it before serving.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a pot over low heat until heated through.
Presentation ideas:
- Serve the sayur lodeh in a bowl with some steamed rice on the side.
Garnishes:
- Garnish with some fresh cilantro or basil leaves.
Pairings:
- Serve with some crispy fried tofu or tempeh on the side.
Suggested side dishes:
- Steamed rice
- Roti canai (Indian flatbread)
- Sambal (Indonesian chili sauce)
Troubleshooting advice:
- If the sauce is too thick, add some more water or coconut milk.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Store the leftovers in the refrigerator and reheat them to an internal temperature of 165°F (74°C) before serving.
Food history:
- Sayur lodeh is a popular Indonesian vegetable curry that originated from Java.
Flavor profiles:
- Creamy, savory, slightly sweet, and tangy.
Serving suggestions:
- Serve the sayur lodeh 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