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Sayur lodeh (vegetables in coconut milk): photo of the dish
Illustrative photo: Midori — CC BY 3.0, Wikimedia Commons
Soups

Sayur lodeh (vegetables in coconut milk)

A vegetable stew simmered in a coconut milk broth flavoured with garlic, shallot and bay leaf. A mild, comforting Javanese family dish, served hot with rice and tempeh.

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Ingredients

Ingredients

Pâte d'épices

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel and slice the carrots into rounds, cut the corn into pieces and dice the chayote.
  2. Pound the garlic, shallots and coriander in a mortar to a smooth paste.
  3. Fry the paste in the oil for 2 minutes over medium heat, until it smells fragrant.
  4. Add the water, bay leaves and carrots, and let simmer for 10 minutes.
  5. Add the chayote and corn, then the coconut milk, palm sugar, salt and pepper.
  6. Simmer gently for 15 minutes uncovered, stirring now and then, until the vegetables are tender and the sauce is creamy.

Variations and tips

Spicier version. Add the whole chilies at the start of cooking for a gentle heat and a mild aroma.

With what you can find here. Replace the chayote with a courgette and the sweet corn with frozen peas, for a similar texture and taste.

More ideas

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Original Ecomely recipe.