Sayur Lodeh Sayur Lodeh
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Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 large (600 gr) sweet potato
  • 1 large (350 gr) aubergine
  • 200 g tempeh cut into bite sizes
  • 100 g runner beans, cut into 2 cm widths
  • 100 g chestnut or button mushrooms, sliced into 4-5 pieces depending on the size of each mushroom
For the bumbu (paste):
  • 70 g echalion shallots
  • 2 large cloves of garlic
  • 20 g fresh ginger
  • 10 tsps dried turmeric
  • 15 g galangal sliced thinly
Extra ingredients:
  • 1 long stalk of lemon grass, crushed and tied into a knot, alternatively if only short ones available, simply crush to release the flavour
  • 5 dried lime leaves
  • 400 ml coconut cream
  • 100 ml water
  • 1 tsp coriander powder
  • 1 small handful of basil

Sayur Lodeh

Mixed vegetables and tempeh in a fragrant coconut cream

Sayur lodeh is classic Javanese vegetable soup; simple to make but scrumptious! Traditionally it is served with rice and protein such as fried chicken. My modern interpretation which uses roast sweet potatoes, aubergines and tempeh plus mushrooms and runner beans is perfect as a meal in itself and therefore does not need rice and extra protein.

  1. Pre-heat oven to 180℃. Peel and cut the sweet potatoes into chunky strips. 
  2. Cut the aubergine in half and cut again into 4 strips for each half.
  3. Place the sweet potato and aubergine strips on a baking tray. Season with salt and black pepper, drizzle with 2 tbsps vegetable oil and bake for around 30-35 minutes, until soft 
  4. In the meantime, prepare the bumbu. Traditionally we use a pestle and mortar, but a small blender can be used or micro grater also works. 
  5. Peel the shallots and garlic, chop finely. 
  6. Peel the ginger and turmeric and grate with the micro grater.
  7. Sliced the galangal thinly. And remove just before serving.
  8. Heat a pan, add the oil, chopped shallots and garlic then sauté for 2-3 minutes 
  9. Add the fine grated ginger, turmeric and galangal, coriander powder and sauté for a further 2-3 minutes. Stir all the time.
  10. Add the tempeh and mix well and add 200 ml coconut cream and 50 ml water. Season with salt and black pepper. Bring to the boil and simmer for 5-7 minutes to let the tempeh absorb the flavour of the coconut cream. 
  11. Add the mushrooms, add the rest of coconut cream and water and cook for another 5 minutes then add the sliced runner beans and cook for extra 5-7 minutes.
  12. Check the final seasoning. Add a touch more salt and black pepper if necessary. Remove the sliced galangal.
  13. To serve:  Apportion the sweet potatoes and aubergine between 2 or 4 plates, add the tempeh mixture and garnish with basil. Serve immediately.
Sayur Lodeh Sayur Lodeh

Sayur Lodeh

Mixed vegetables and tempeh in a fragrant coconut cream

Sayur lodeh is classic Javanese vegetable soup; simple to make but scrumptious! Traditionally it is served with rice and protein such as fried chicken. My modern interpretation which uses roast sweet potatoes, aubergines and tempeh plus mushrooms and runner beans is perfect as a meal in itself and therefore does not need rice and extra protein.

favorite
print
like
Prep 40 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 large (600 gr) sweet potato
  • 1 large (350 gr) aubergine
  • 200 g tempeh cut into bite sizes
  • 100 g runner beans, cut into 2 cm widths
  • 100 g chestnut or button mushrooms, sliced into 4-5 pieces depending on the size of each mushroom
For the bumbu (paste):
  • 70 g echalion shallots
  • 2 large cloves of garlic
  • 20 g fresh ginger
  • 10 tsps dried turmeric
  • 15 g galangal sliced thinly
Extra ingredients:
  • 1 long stalk of lemon grass, crushed and tied into a knot, alternatively if only short ones available, simply crush to release the flavour
  • 5 dried lime leaves
  • 400 ml coconut cream
  • 100 ml water
  • 1 tsp coriander powder
  • 1 small handful of basil
  1. Pre-heat oven to 180℃. Peel and cut the sweet potatoes into chunky strips. 
  2. Cut the aubergine in half and cut again into 4 strips for each half.
  3. Place the sweet potato and aubergine strips on a baking tray. Season with salt and black pepper, drizzle with 2 tbsps vegetable oil and bake for around 30-35 minutes, until soft 
  4. In the meantime, prepare the bumbu. Traditionally we use a pestle and mortar, but a small blender can be used or micro grater also works. 
  5. Peel the shallots and garlic, chop finely. 
  6. Peel the ginger and turmeric and grate with the micro grater.
  7. Sliced the galangal thinly. And remove just before serving.
  8. Heat a pan, add the oil, chopped shallots and garlic then sauté for 2-3 minutes 
  9. Add the fine grated ginger, turmeric and galangal, coriander powder and sauté for a further 2-3 minutes. Stir all the time.
  10. Add the tempeh and mix well and add 200 ml coconut cream and 50 ml water. Season with salt and black pepper. Bring to the boil and simmer for 5-7 minutes to let the tempeh absorb the flavour of the coconut cream. 
  11. Add the mushrooms, add the rest of coconut cream and water and cook for another 5 minutes then add the sliced runner beans and cook for extra 5-7 minutes.
  12. Check the final seasoning. Add a touch more salt and black pepper if necessary. Remove the sliced galangal.
  13. To serve:  Apportion the sweet potatoes and aubergine between 2 or 4 plates, add the tempeh mixture and garnish with basil. Serve immediately.