Best 3 Sayur Lodeh Recipes

**Sayur Lodeh: A Hearty Indonesian Vegetable Stew**

Sayur Lodeh is a hearty vegetable stew that is quintessential to Indonesian cuisine, originating from Central Java. It is a comforting dish that brings together fresh vegetables, tender jackfruit, fragrant spices, and rich coconut milk. The symphony of flavors and textures in Sayur Lodeh makes it a beloved dish across Indonesia and beyond. This article presents three variations of Sayur Lodeh: a traditional recipe, a vegan version, and a rendition using a pressure cooker for ease and speed. Whether you're a seasoned home cook or a novice looking to explore Indonesian culinary delights, these recipes will guide you in creating a flavorful and satisfying Sayur Lodeh.

Let's cook with our recipes!

SAYUR LODEH (VEGETABLE SOUP WITH PRESSED RICE CAKES)

Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes) image

This vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore and Malaysia, too. Make it with coconut milk, carrots, turnips, and more.

Provided by Patricia Tanumihardja

Time 35m

Yield 4 to 6 Servings

Number Of Ingredients 18

Ingredients

1 cup (200 g) uncooked jasmine rice
2 cups (500 ml) water
Banana leaves, defrosted if frozen (optional)
2 fresh long red chilies like Fresno or cayenne, or 2 tsp chile paste like sambal oelek
3 cloves garlic, peeled
3 oz. (85 g) shallots, peeled and roughly chopped
½ Tbsp. peeled and roughly chopped fresh ginger
1 tsp. ground coriander
2 Tbsp. vegetable oil
2 cups (500 ml) unsweetened coconut milk
2 cups (500 ml) water
8 oz. (250 g) chayote, peeled, seeded, and cut into 3-in (7.5-cm) matchsticks
1 small turnip, peeled and cut into 1-in (2.5-cm) cubes
2 medium carrots, peeled and cut into 3-in (7.5-cm) matchsticks
4 oz. (100 g) green beans, trimmed and cut into 2-in (5-cm) lengths
4 oz. (100 g) firm tofu or tempeh, cut into 1-in (2.5-cm) cubes
1-in (2.5-cm) piece fresh galangal, cut into coins (optional)
1 plump stalk lemongrass, trimmed and smashed

Steps:

Rinse the rice 2 to 3 times until the water runs clear. Cook in a rice cooker if you have one (measure rice using a standard measuring cup, not a rice-cooker cup), or on the stovetop, with 2 cups of water.
To prepare the banana leaves, gently unfold them and run one leaf under hot running water to soften. Trim off the tough outer edge with scissors. Cut a length of banana leaf-it has to be big enough to line a loaf pan and have enough overhang, about 5 to 6 inches (12 to 15 cm), to fold over and cover the top.
Line a loaf pan with the banana leaf, shiny-side down (the side with the ridges). If it tears, just patch it with another.
While the rice is still hot, pack it into the pan, pressing down to compress. Fold the two ends of the leaf over so they overlap in the middle. Tuck in the edges. If the leaf isn't long enough, cover the gap with another leaf.
Leave to cool for at least 2 hours. (You can also refrigerate it to speed up the process.) If you leave it in the pan overnight, the rice will be imbued with the delicate, tea-like flavor and fragrance of the banana leaves.
Unmold carefully and peel off the banana leaves. Slice crosswise like a bread loaf and then cut into smaller rectangles or squares.
Make the spice paste by combining the chiles, garlic, shallots, ginger, and ground coriander in a mini food processor. Blitz to form a rough paste the texture of oatmeal.
Swirl the oil into a medium Dutch oven or heavy-bottomed pot and set over medium heat. When shimmering hot, add the spice paste and fry until it becomes aromatic and turns a few shades darker, 2 to 4 minutes.
Stir in the coconut milk and water. Add the chayote, turnips, carrots, green beans and tofu, and bring to a boil, adding more water to cover the vegetables if necessary. Drop in the galangal, if using, and lemongrass. Reduce the heat to a gentle simmer and cover. Simmer until the chayote and turnips are almost cooked through, 10 to 12 minutes.
Stir in the kale, salt, pepper and sugar. Continue to simmer until the kale is just tender, 2 to 4 minutes. Taste and adjust seasoning as needed. If possible, let the soup sit for 1 to 2 hours so the flavors can meld.
To serve, distribute Pressed Rice Cakes among 4 to 6 large shallow bowls. Pour ½ to ¾ cup (125 to 200 ml) sayur lodeh and vegetables into each bowl. Sprinkle with fried shallots and serve.

SAYUR LODEH

Sayur Lodeh image

A coconut vegetable stew which is very popular in Indonesia, Singapore and Malaysia......Just one serving will not satisfy your craving for Sayur Lodeh!

Provided by tunasushi

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/2 head cabbage
2 carrots
1/2 turnip
250 g firm tofu
1 1/2 cups cut green beans
1 1/2 cups coconut milk
2 cups water
2 tablespoons chili paste
2 teaspoons shrimp paste (belacan)
2 medium onions
4 garlic cloves
2 stalks lemongrass
20 small dried shrimp, soaked in hot water to soften
1 inch fresh ginger
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon cumin
1 tablespoon chili powder
4 tablespoons oil

Steps:

Chop all the spice blend ingredients and add them to the blender, except.
the chilli powder. Blend it into a paste.
Combine coconut milk and water to form "thin coconut milk". Cut all the.
vegetables into small cubes and sticks.
After all the spices are blended, add chilli powder according to your.
tastes. Fry it in oil till the oils in the paste ooze out. DO NOT BURN IT!
Add thin coconut milk and bring it to a gentle boil. Dump in all the.
vegetables and tofu and simmer it till the vegetables are tender. Add salt to.
taste.
PS: Adding pepper is not reccomended.
Serve your Sayur Lodeh over rice.

Nutrition Facts : Calories 320.3, Fat 24.9, SaturatedFat 13.3, Sodium 182.8, Carbohydrate 20.9, Fiber 6.3, Sugar 10.9, Protein 8.8

SAYUR LODEH - MALAYSIAN VEGETABLE CURRY (CROCK POT)

Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot) image

One of my favorite Malaysian curries that I have adapted to use more commonly found ingredients here in the US and using the crock pot. It has a delicate flavour and I make it barely spicy for my own tastes. Ground dried shrimp can be found in Mexican markets or you can substitute with a teaspoon of fish sauce. Authentic Sayur Lodeh uses a shrimp paste called belachan, Candle nuts are replaced with macadamia/cashews, and galangal with fresh ginger root. Zucchini is not a vegetable commonly used in this curry but it works well with the flavours of this dish.

Provided by Aussie-In-California

Categories Curries

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 24

Ingredients

1 onion
5 garlic cloves
3 lemon grass root
3 inches fresh ginger, root peeled
6 macadamia nuts or 6 cashews
1 teaspoon coriander powder
1 1/2 tablespoons turmeric
1 -2 teaspoon salt
3 dried kaffir lime leaves
2 bay leaves
1/2 teaspoon dried chili pepper flakes (to taste)
1 teaspoon dried shrimp, ground
2 potatoes, peeled
2 cups cabbage, chopped
2 cups cauliflower florets
3 carrots, peeled
1 zucchini
1 cup green beans
1 (14 ounce) can coconut milk
1/4 cup peanut oil
2 cups water
steamed rice
fresh cilantro
lime slice

Steps:

In a food processor chop together onion, garlic, lemon grass (white bottom part only), ginger, macadamia/cashew nuts into a coarse paste.
Cut potatoes, carrots, zucchini, green beans into 2" chunks and set aside.
In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot. Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp. Saute for 10 more minutes and then set aside.
Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables. During the last 30 minutes add the can of coconut milk and stir gently.
Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime.

Nutrition Facts : Calories 324.2, Fat 21.9, SaturatedFat 12.5, Sodium 469.5, Carbohydrate 30.5, Fiber 7, Sugar 9.6, Protein 5.8

Tips:

For a richer flavor, use coconut milk instead of water.
Add tamarind or asam jawa for a sour taste.
Use a variety of vegetables, such as green beans, carrots, potatoes, and cabbage.
To make the sayur lodeh more spicy, add some chili peppers or sambal.
Serve sayur lodeh with steamed rice or ketupat.

Conclusion:

Sayur lodeh is an Indonesian vegetable soup that is easy to make and packed with flavor. It is a popular dish that can be served with steamed rice or ketupat. With its variety of vegetables and flavorful broth, sayur lodeh is a hearty and comforting meal that is perfect for any occasion.