Name: The Best Sayur Lodeh (Vegetables in Coconut Milk)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tofu (firm); 100 g tempeh; 50 g dried bean curds sheet(s); 30 g glass noodles; 0.5 cup long beans; 0.5 cup white cabbage; 1 aubergine (Indian); 100 g prawns; 1 carrot(s); 2 lemongrass stalk(s); 4 shallot(s); 2 tbsp shrimps (dried); 2.5 cm turmeric (fresh); 1.5 cup water; 1 cup coconut milk; 1 tbsp salt

Sayur lodeh is a vegetable dish cooked in rich coconut milk. With origins from Indonesia, the dish consists of a variety of vegetables one prefers, tempeh and tofu. Turmeric is used to give it a beautiful shade of yellow.

0 stars

Emily Halim

Total Time

Preparation 20 mins
Cooking 30 mins

Dish Type

Side

Cuisines

Indonesian, Malay, Malaysian, Singaporean

Nutrition per Serving

Calories

374 kcal

Carbs

35 g

Fat

19 g

Protein

22 g

This recipe is so versatile. Can choose whatever vegetables to add in. And the amount you want.. For me, I added more carrots, used french beans and Tau Pok. I did not add glass noodles and prawns ;) It's definitely the best sayur lodeh recipe. I'm glad I found it!

Khoo

Sayur lodeh is a simple vegetable stew in coconut milk. This dish originated from Indonesia with links to the Javanese cuisine. Just like many Indonesian dishes, sayur lodeh is also very popular among Malaysians and Singaporeans.

This Johor specialtyis much loved by the Malay community and is a classic Hari Raya (Eid) celebration dish.

There are several types of sayur lodeh found in Malaysia. This simple recipe is from the state of Johor where it contains lemongrass and does not require sautéing of spices. The dish isn't only vegetarian but is also vegan. If you are looking for an appetizing vegetable dish, this is the dish to try.

What is ‘sayur lodeh’ in English?

Sayur means vegetables in both the Indonesian and Malay languages. Meanwhile, lodeh directly describes a vegetable dish cooked in coconut milk until it softens.

Why is this the best sayur lodeh recipe?

This recipe is extremely simple and does not require specific methods to perfect the dish. When it comes to making the best sayur lodeh, you need to ensure a good balance of flavours and creaminess of the coconut milk.

Too much coconut milk will make the dish overwhelmingly rich. This recipe delivers the right ratio to recreate the authentic taste.

Is this dish spicy?

No. Chillies are optional. Therefore, it is possible to make the dish suitable for children. If you like a subtle heat to the dish, add some slices of Cayenne chillies. Typically, bird eye chillies are added for a spicier version. Either way, it will be delicious.

Substitute for coconut milk

Coconut milk is the primary ingredient in this recipe. It contributes to the creaminess of the dish. As a substitute, you can opt for soy milk or almond milk.

If you do not mind a non-vegan option, cow milk is also a suitable ingredient. Use the recommended amount suggested to replace the coconut milk.

Colourful vegetables

The dish is versatile as it accommodates various types of vegetables. Traditionally, jicama and potatoes are added but these days, many are more flexible with their selection.

Typical ingredients used are eggplants, long beans, tempeh and tofu. However, cabbage, carrot, corn and pumpkin are sometimes added too.

How to serve sayur lodeh?

Usually, sayur lodeh is served with compressed rice (nasi impit) which is exactly how I do so besides topping it with hard boiled eggs.

Besides that, you can serve it with your favourite sambal or peanut sauce.

Ingredients

Servings:

1: tofu (firm)
100 g: tempeh
50 g: dried bean curds sheet(s)
30 g: glass noodles
1⁄2 cup: long beans
1⁄2 cup: white cabbage
1: aubergine (Indian)
100 g: prawns
1: carrot(s)
2: lemongrass stalk(s)
4: shallot(s)
2 tbsp: shrimps (dried)
2 1⁄2 cm: turmeric (fresh)
1 1⁄2 cup: water
1 cup: coconut milk
1 tbsp: salt

Steps to Prepare

The Best Sayur Lodeh (Vegetables in Coconut Milk) Step 1

Step 1 of 5

- 1 tofu (firm)
- 100 g tempeh
- 50 g dried bean curds sheet(s)
- 30 g glass noodles
- 1⁄2 cup long beans
- 1⁄2 cup white cabbage
- 1 aubergine (Indian)
- 100 g prawns
- 1 carrot(s)

Cut the tempeh and tofu into bite-sized pieces. Optionally, marinate both ingredients with a bit of salt and turmeric. In a pan over medium heat, shallow fry the tempeh and tofu pieces with cooking oil until golden brown. Meanwhile, soak the glass noodles and beancurd skin with water until soften. Chop long beans, white cabbage, carrot and aubergine into smaller pieces. Clean and rinse prawns. Set all ingredients aside.

The Best Sayur Lodeh (Vegetables in Coconut Milk) Step 2

Step 2 of 5

- 2 lemongrass stalk(s)
- 4 shallot(s)
- 2 tbsp shrimps (dried)
- 2 1⁄2 cm turmeric (fresh)
- 1⁄2 cup water

Chop off the green section of the lemongrass and take only the bottom-most part. Lightly pound the lemongrass. Then, blend shallots, dried shrimps and turmeric with water until fine.

The Best Sayur Lodeh (Vegetables in Coconut Milk) Step 3

Step 3 of 5

In a wok, add the blended ingredients and lemongrass to boil over high heat for 5 minutes. No oil is required.

The Best Sayur Lodeh (Vegetables in Coconut Milk) Step 4

Step 4 of 5

- 1 cup water

Add water and let the dish boil at high heat for 5 minutes. Add dried bean curd, glass noodles, carrots, long beans, white cabbage and aubergine. Then, allow the dish to cook over medium heat for 8 to 10 minutes. Optionally, add red chillies for extra spice and colour.

The Best Sayur Lodeh (Vegetables in Coconut Milk) Step 5

Step 5 of 5

- 1 cup coconut milk
- 1 tbsp salt

Add thick coconut milk and stir to let the dish cook for another 5 minutes or until it begins boiling. Then, add prawns, tofu, tempeh, salt and cook over medium heat for another 5 minutes or until prawns are fully cooked. Turn off the stove and serve the dish immediately.

Published: June 20, 2020