Sayur Lodeh: Mixed Vegetables in Coconut Milk Soup (Vegan)

Method7 steps · about 35 min

1. 1

   Step 1: Blend into fine paste: shallots (6), garlic (3 cloves), coriander seeds (1 tsp) and candlenuts (3).

   Uses 6 shallots, peeled, chopped · 3 cloves garlic, peeled, chopped · 1 tsp coriander seeds · 3 candlenuts, chopped

2. 2

   Step 2: Put the blended spices in a cooking pot, add the galangal (2 cm), salam leaves (2), water (800 ml) and coconut milk (100 ml).

   Uses blended lodeh spice paste · 2 cm galangal, bruised · 2 salam leaves (Indonesian bay leaves) · 800 ml water · 100 ml coconut milk

3. 3

   Step 3: Stir all the soup ingredients and cook it over medium high flame until it boils.

   Uses assembled spiced coconut broth

4. 4

   Step 4: Once the soup boils, add the corn and fresh tempeh (50 g), plus melinjo fruit if using.

   Uses boiling spiced coconut broth · 0.5 corn cob, cut into 3 pieces · 50 g fresh tempeh, cut bite-sized · 100 g melinjo fruit (optional)

5. 5

   Step 5: Add salt (to taste) and sugar (1 tsp), and continue cooking for around 10 minutes.

   Simmer vegetables · 10 minUses corn tempeh and optional melinjo in coconut soup · Salt to taste · 1 tsp sugar

6. 6

   Step 6: Add the chayote (200 g), eggplant (1) and long beans (100 g). Cook for another 5 minutes.

   Simmer vegetables · 5 minUses seasoned cooked first-vegetable coconut soup · 200 g chayote, peeled and cut bite-sized · 1 small eggplant, cut into bite sized pieces · 100 g long beans, cut into pieces

7. 7

   Step 7: Add the melinjo leaves (20 g) and sliced red and green chillies if using. Stir, turn off the heat and serve.

   Uses coconut soup with cooked chayote eggplant and beans · 20 g melinjo leaves (optional) · 1 big red chilli (optional), sliced · 1 big green chilli (optional), sliced