Principiante

Sayur Lodeh

Name: Sayur Lodeh
Total time: 45 min
Yield: 5
Cuisine: Javanese
Ingredients: 700 ml Coconut milk; 400 ml Water; 300 g Chayote or marrow, in chunks; 150 g Long beans, in 4 cm lengths; 1 Aubergine, in chunks; 200 g Young jackfruit or cabbage; 150 g Tempeh, cubed; 6 Shallots; 4 Garlic cloves; 3 Candlenuts; 1 tsp Coriander seed, ground; 3 Red chillies; 25 g Galangal, bruised; 3 Salam leaves or bay leaves; 1 tbsp Palm sugar; 2 tsp Salt; 2 tbsp Cooking oil

Whatever vegetables the house has, simmered in a thin spiced coconut milk until soft — the Javanese soup that stretches to feed however many turn up, and the one dish every Indonesian household cooks its own way.

Fuente

Receta de Javanese home kitchens · 🏺 Tradicional · Javanese household cooking

Java · the household soup — An ownerless traditional dish, so no cook is credited. The cited article confirms it as an Indonesian vegetable soup of vegetables cooked in coconut milk, most often associated with Javanese cuisine. Quantities and the order-of-cooking instruction are this book's own.

Background on Wikipedia ↗

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Pasos

Blend the shallots, garlic, candlenuts, chillies and coriander to a paste and fry it in the oil for 6 minutes.
Add the galangal and salam leaves, then the water. Bring to a simmer.
Add the vegetables in order of how long they take — jackfruit and beans first, chayote next, aubergine and cabbage last.
Pour in the coconut milk, add the tempeh, sugar and salt, and simmer gently 15 minutes without a lid.
💡 Gently and uncovered again — the same rule as opor. Lodeh is meant to be thin and drinkable, so do not reduce it down.
Taste for salt and serve with rice, as one dish among several.

💡 Consejos

There is no fixed vegetable list. What is in the fridge goes in — that flexibility is the dish, not a compromise.
In Yogyakarta, sayur lodeh of seven specific vegetables is cooked as a ritual dish in times of trouble — the same soup, a different weight.