Sayur Lodeh

Description

A popular Indonesian and Malaysian side dish made with a variety of vegetables simmered in a milk coconut milk curry.

• Makes 4 to 6 servings

Ingredients

• 3 tablespoons oil
• 2 – 3 cloves garlic, minced
• 2 teaspoons galangal or fresh ginger, minced
• 1 – 3 chile peppers, sliced into rounds
• 1 piece lemongrass, white part of stalk only, minced
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• 2 cups coconut milk
• 1 potato, peeled and diced
• 1 carrot, peeled and sliced into rounds
• 1 cup green beans, trimmed
• 1 onion, thinly sliced
• 1 cup napa cabbage, chopped
• 2 – 3 scallions, chopped into 1-inch pieces
• salt and pepper to taste

Procedures

1. Heat the oil in a large saucepan or wok over medium flame.
2. Add the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 to 3 minutes.
3. Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil.
4. Reduce heat to low, cover and simmer until the potatoes are almost cooked through, 10 to 12 minutes.
5. Remove cover and stir in the add cabbage, scallions, salt and pepper.
6. Simmer until the cabbage is just tender, about 3-4 minutes.
7. Adjust seasoning and serve with rice.

Variations

• You can substitute other vegetables if you like. Just add the sturdier, longer-cooking vegetables first and the more delicate vegetables in the second simmering. This prevents over- or under-cooking.
• Add some cubed tofu, tempeh or some shrimp with the cabbage and scallions if you like.