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Indonesian/Malaysian · Dinner

Sayur Lodeh

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. 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

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 recipe, 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.
  • Judge Sayur Lodeh by the texture and doneness signs in its steps. Your pan and heat affect how long Sayur Lodeh takes to cook.

Substitutions

  • Use chayote instead of pumpkin.

Storage

  • Get perishable Sayur Lodeh into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Sayur Lodeh within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Sayur Lodeh to 74°C / 165°F, stirring or turning it for even heating. When Sayur Lodeh is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Sayur Lodeh includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Sayur Lodeh becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Sayur Lodeh one day ahead. For Sayur Lodeh, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sayur Lodeh on the day of serving.

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. For Sayur Lodeh, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sayur Lodeh on the day of serving.

Food safety references

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

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