A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian vegetable curry side dish. Also popular in Malaysia.
Sayur Lodeh
Course: VegetablesCuisine: Malaysia, IndonesiaA variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian vegetable curry side dish. Also popular in Malaysia.
Ingredients
Oil — 3 tablespoons
Garlic, minced — 2 to 3 cloves
Galangal or fresh ginger, minced — 2 teaspoons
Chile pepper, sliced into rounds — 1 to 3
Lemongrass, white part of stalk only, minced — 1 piece
Ground coriander — 1 teaspoon
Turmeric — 1/2 teaspoon
Coconut milk — 2 cups
Potato, peeled and diced — 1
Carrot, peeled and sliced into rounds — 1
Green beans, trimmed — 1 cup
Onion, thinly sliced — 1
Chinese or Napa cabbage, chopped — 1 cup
Scallions, chopped into 1-inch pieces — 2 to 3
Salt and pepper — to taste
Directions
- Heat the oil in a large saucepan or wok over medium flame. Add the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 or 3 minutes.
- Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil. Reduce heat to low, cover and simmer until the potatoes are almost cooked through, 10 to 12 minutes.
- Remove cover and stir in the add cabbage, scallions, salt and pepper. Simmer until the cabbage is just tender, about 3 or 4 minutes. Adjust seasoning and serve with rice.
Sayur Lodeh Notes and Variations
- Other vegetables: You can substitute other vegetables you have on hand. Just add the sturdier, longer-cooking vegetables first and the more delicate vegetables in the second simmering. This prevents over or undercooking.
- Adding protein: Add some cubed tofu or some shrimp with the cabbage and scallions if you like.
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