Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced
- 1 cup of bean sprouts
- 1 can of coconut milk
- 1 cup of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, sliced
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 red chili, sliced
- 1 lime, cut into wedges
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a pot over medium heat.
2. Add the garlic and onion and sauté until fragrant.
3. Add the ground turmeric, coriander, and cumin and stir until combined.
4. Add the sliced zucchinis and stir until coated with the spices.
5. Pour in the coconut milk and water and bring to a boil.
6. Add the bean sprouts, salt, and sugar and stir until combined.
7. Reduce the heat to low and let the lodeh simmer for 10-15 minutes until the zucchinis are tender.
8. Serve hot with sliced red chili and lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 235
Fat: 20g
Carbohydrates: 11g
Protein: 4g
Fiber: 3g
Substitutions for ingredients:
- Zucchinis can be substituted with other types of squash such as yellow squash or pumpkin.
- Bean sprouts can be substituted with other types of sprouts such as alfalfa sprouts or mung bean sprouts.
- Red chili can be substituted with other types of chili such as green chili or jalapeño.
Variations:
- Add sliced carrots or potatoes for a heartier lodeh.
- Use chicken or beef broth instead of water for a meatier flavor.
- Add shrimp or tofu for a protein boost.
Tips and tricks:
- Be careful not to overcook the zucchinis as they can become mushy.
- Adjust the amount of chili according to your preferred level of spiciness.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
- Store leftover lodeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lodeh in a pot over low heat until heated through.
Presentation ideas:
- Serve the lodeh in a bowl with a side of steamed rice.
- Garnish with fresh cilantro or sliced scallions.
Garnishes:
- Sliced red chili
- Lime wedges
- Fresh cilantro
- Sliced scallions
Pairings:
- Steamed rice
- Roti or naan bread
- Pickled vegetables
Suggested side dishes:
- Indonesian-style fried chicken
- Beef rendang
- Gado-gado salad
Troubleshooting advice:
- If the lodeh is too watery, let it simmer for a few more minutes until the liquid has reduced.
- If the lodeh is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the lodeh until the zucchinis are tender and the bean sprouts are cooked through.
- Store leftover lodeh in the refrigerator and consume within 3 days.
Food history:
- Lodeh is a traditional Indonesian vegetable stew that is often served with rice.
Flavor profiles:
- Creamy, slightly sweet, and spicy
Serving suggestions:
- Serve the lodeh as a main dish with a side of steamed rice and pickled vegetables.
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Region: Indonesian