Everyday Kitchen

Indonesian/Malaysian · Dinner

Sayur Lodeh

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan

Sayur Lodeh is a Indonesian/Malaysian dish. Keep coconut milk below a rolling boil.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sayur Lodeh.
Representative photograph of Sayur Lodeh. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 4 min

  1. Fry 20 ml neutral oil, 100 g shallots, chopped, 15 g garlic, chopped, 15 g galangal, sliced for 4 minutes.

Stew · About 15 min

  1. Add 500 ml coconut milk, 400 ml water, 300 g pumpkin, cubed, 200 g eggplant, cubed, 200 g cabbage, chopped, 200 g tofu, cubed, 1 tsp salt; simmer gently 15 minutes.

Finish · About 8 min

  1. Add 150 g green beans, cut; simmer 6–8 minutes until all vegetables are tender. Remove galangal slices.

    Check: Look for this result: all vegetables are tender.

Tips

  • Keep coconut milk below a rolling boil.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chayote instead of pumpkin.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Sayur Lodeh one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Sayur Lodeh?

Keep coconut milk below a rolling boil.

What can I substitute in Sayur Lodeh?

Use chayote instead of pumpkin.

Can I prepare Sayur Lodeh ahead?

Prepare the measured ingredients for Sayur Lodeh one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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