Azie Kitchen’s Delicious Sayur Lodeh Recipe

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Sayur Lodeh is a delightful Indonesian vegetable stew boasting a vibrant medley of fresh ingredients simmered in a rich coconut milk broth. This comforting dish is a staple in Indonesian cuisine, perfect for a satisfying lunch or dinner. Azie Kitchen’s rendition brings a touch of home-style goodness to the table, emphasizing fresh, seasonal vegetables and aromatics.

Understanding Sayur Lodeh

Lontong Dan Kuah Lodeh Azie Kitchen Yang Paling Sedap - Azie Kitchen
Lontong Dan Kuah Lodeh Azie Kitchen Yang Paling Sedap – Azie Kitchen

Sayur Lodeh translates literally to “boiled vegetables” in Indonesian. However, it’s far more than just a simple vegetable soup. The inclusion of coconut milk adds a creamy richness and depth of flavor, while the aromatics like shallots, galangal, and lemongrass infuse the broth with a fragrant complexity. The vegetables themselves are typically pre-cooked before being simmered in the broth, ensuring they retain their vibrant colors and textures.

Sayur Lodeh can be enjoyed on its own or served with a side of steamed rice and a protein dish like fried tempeh or grilled chicken. It’s a versatile dish that can be easily customized with different vegetables and spices, making it a great way to showcase seasonal produce.

Azie Kitchen’s Sayur Lodeh Recipe

This recipe from Azie Kitchen stays true to the essence of Sayur Lodeh while incorporating readily available ingredients. It’s perfect for those seeking a taste of Indonesian comfort food without the hassle of sourcing hard-to-find ingredients.

Ingredients (serves 4-6)

1 tablespoon vegetable oil

  • 1 large shallot, thinly sliced
  • 4 cloves garlic, minced
  • 1 stalk lemongrass, white part only, bruised
  • 2-inch piece galangal, thinly sliced
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 (14-ounce) can coconut milk
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • 1 cup carrots, peeled and cut into thick slices
  • 1 cup baby corn, halved
  • 1 cup green peas (fresh or frozen)
  • 1/2 cup green cabbage wedges
  • 1 (14-ounce) block firm tofu, drained and cut into cubes (optional)
  • 1 tablespoon chopped fresh cilantro, for garnish

  • Instructions

    1. Heat the oil in a large pot or Dutch oven over medium heat. Add the shallots and cook until softened and translucent, about 5 minutes.
    2. Add the garlic, lemongrass, and galangal. Sauté for an additional minute, allowing the aromatics to release their fragrance.
    3. Stir in the turmeric powder, coriander powder, and cayenne pepper. Cook for 30 seconds, toasting the spices.
    4. Pour in the coconut milk and vegetable broth. Bring to a simmer.
    5. Season with salt and sugar. Taste and adjust seasonings as needed.
    6. Add the green beans, carrots, baby corn, and green peas. Simmer for 5-7 minutes, or until the vegetables are slightly tender-crisp.
    7. Gently fold in the cabbage wedges. Cook for an additional 2-3 minutes, until the cabbage is softened slightly.
    8. If using tofu, add it to the pot during the last minute of cooking.
    9. Remove the pot from the heat. Stir in the chopped cilantro.
    10. Serve Sayur Lodeh hot with steamed rice and your desired protein accompaniment.

    Nutrition Facts (per serving)

    This recipe yields approximately 4-6 servings. Here’s a general estimate of the nutritional content per serving, however, it can vary depending on the specific ingredients you use.

    Calories: 300-350

  • Fat: 15-20g
  • Saturated Fat: 8-10g
  • Carbohydrates: 30-35g
  • Fiber: 5-7g
  • Protein: 10-15g
  • Sodium: 500mg (depending on the added salt)

  • Please note: These are just estimates, and the actual nutritional content of your Sayur Lodeh will vary depending on the specific ingredients you use and their portion sizes.