Sayur Lodeh is an Indonesian soup with vegetables and coconut milk. It is often associated with Javanese cuisine. Interestingly, the vegetables used in this soup is made from a variety of vegetables produced from the garden. Cooks can mix and match vegetables depending on the existing vegetable stock, then add coconut milk and simple spices for a delicious taste.
- Tempe 250 gr
- Corn 1 pcs
- Chayote 1 pcs
- Eggplant 1 pcs
- Long beans 5 pieces
- Melinjo/ melinjo leaves 200 gr
- Carrot 1 pcs
- Salmon – 1 pc (optional)
- Shallots 4
- garlic 3 cloves
- bay leaves 2 pieces
- candlenut 3 pieces
- coconut milk 200 ml
- Oil 1 tea spoon
- Red chillies as per taste
- Salt & pepper as per taste
- brown sugar 1 tsp
- Blend all the ingredients of the spice paste
- Cook for 5-8 minutes in 2 tablespoons of oil
- After all spice mix loses its raw smell and is really fragrant, add all other ingredients, start from the hardest and the longest to cook, Corn, carrot then others….
- After a while add coconut milk.
- Stir and let simmer till all the vegetables are tender.
- (optional) Pan fry salmon with butter
- Server in bowl garnished with crisp fried onions and (optional) fried salmon on top.
Shared by Sari Bondan
As a mother, I spend a lot of my time cooking meals for my two children. Even with each of our own busy schedule, my family are very used to eating at home, especially during this pandemic. I always loved turning simple home-cooked meals into fancy meals, which is my secret to having my kids looking forward to go back home to enjoy what is on our dining table every single day.
After spending my mornings cooking for my family, my interest in gastronomy grew. To pursue my passion and help Indonesian gastronomy flourish, I am now dedicating my time as Indonesia Gastronomy Community (IGC)’s Director of Regional Development.