Sayur Lodeh is a vibrant coconut vegetable stew that brings together the richness of coconut milk, the warmth of aromatic spices, and the freshness of garden vegetables in every comforting spoonful. This beloved dish from Indonesia offers a symphony of flavors, balancing creamy, earthy, and slightly sweet notes into a soul-soothing experience.
Ingredients Breakdown
At the heart of Sayur Lodeh is its luxurious broth, crafted from a careful balance of coconut milk and water. Coconut milk infuses the dish with a rich, velvety texture and a subtle sweetness that perfectly complements the array of vegetables. Water tempers the richness, creating a broth that is hearty yet light enough to savor bowl after bowl.
The depth of flavor begins with the spice paste, a blend of shallots, garlic, coriander seeds, and candlenuts. Shallots and garlic offer a pungent yet mellow sweetness when cooked, while coriander seeds provide an aromatic lift. Candlenuts add creaminess and body, ensuring the broth is luscious without being heavy.
Galangal and salam leaves are essential to the authentic seasoning. Galangal, with its peppery, citrusy zing, lends a unique brightness distinct from regular ginger. Salam leaves, a variety of Indonesian bay leaf, infuse the broth with subtle herbal notes that anchor the dish’s complex flavors.
The star vegetables—chayote, long beans, eggplant, and corn—bring a diversity of textures, from tender and juicy to crisp and hearty. Tempeh adds a savory depth and a satisfying bite, enhancing the stew’s nutritional richness.
Optional ingredients like melinjo beans and melinjo leaves add authenticity and a gentle bitterness that balances the richness. Sliced red and green chilies contribute a splash of color and a hint of heat, rounding out the stew beautifully.
Step-by-Step Preparation Guide
To build the foundation of the dish, start by grinding the shallots, garlic, coriander seeds, and candlenuts into a fine, fragrant paste. This aromatic base sets the stage for the entire stew, infusing it with layers of savory warmth.
Next, transfer the spice paste into a large pot along with the bruised galangal, salam leaves, water, and coconut milk. Stir thoroughly to combine, allowing the coconut milk to melt seamlessly into the water. Bring the mixture to a gentle boil over medium-high heat, letting the spices awaken and permeate the broth.
As the broth comes to life, add the corn, tempeh, and melinjo beans. These heartier ingredients require longer cooking to soften and absorb the flavorful broth. Allow them to simmer gently, giving the stew its signature body.
Season the stew with salt and sugar, adjusting carefully to highlight the natural sweetness of the coconut and the earthiness of the vegetables. After about 10 minutes, add the chayote, eggplant, and long beans, cooking them just until tender but still vibrant, preserving their color and bite.
For the final flourish, stir in the melinjo leaves and sliced chilies. A quick stir is all it needs before turning off the heat, preserving the leaves’ bright green color and releasing a gentle burst of spice into the broth.
Recipe Tips & Frequently Asked Questions
How to keep vegetables tender, not mushy
Add firmer vegetables like chayote and beans later in the cooking process to maintain their texture and color.
Tips for balancing the creamy broth with seasoning
Taste as you go. The sweetness of coconut milk can be balanced with a little extra salt or a touch more sugar depending on the final flavor profile you prefer.
Making it vegetarian or vegan without melinjo or optional ingredients
Simply omit the melinjo beans and leaves without affecting the integrity of the stew. Stick with the essential vegetables and tempeh for a nourishing plant-based dish.
How to properly prepare and handle galangal and salam leaves
Galangal should be bruised by lightly smashing it with the back of a knife to release its oils. Salam leaves should be rinsed and torn slightly to help infuse their fragrance into the broth.
Can I substitute regular bay leaves for salam leaves?
If salam leaves are unavailable, regular bay leaves can be used, though the flavor will be slightly less complex.
What can I use if candlenuts are unavailable?
Macadamia nuts are an excellent substitute, offering a similar richness and texture to the spice paste.
How long can Sayur Lodeh be stored and reheated?
Store in an airtight container in the refrigerator for up to three days. Gently reheat over low heat to preserve the coconut milk’s consistency.
Can I add other vegetables like carrots or cabbage?
Absolutely. Carrots, cabbage, or even pumpkin can be added to create your own personalized version of Sayur Lodeh.
What to Serve With This Recipe
Sayur Lodeh is best enjoyed with a mound of steamed jasmine or coconut rice, which soaks up the creamy broth beautifully. The mild flavors of the rice create a perfect canvas for the vibrant stew.
For added texture and spice, serve it alongside sambal or a small dish of crispy fried tempeh. These condiments provide a spicy, savory contrast that elevates every mouthful.
To create a complete Indonesian meal, complement Sayur Lodeh with side dishes such as perkedel (fried potato patties), fried tofu, or a fresh cucumber salad. These additions bring more variety to the table while staying true to the spirit of the cuisine.
Creative Variations
For those who crave a spicier version, add extra sliced chilies or a spoonful of sambal directly into the broth. This not only increases the heat but also deepens the complexity of the stew.
If you prefer a lighter stew, swap out the coconut milk for vegetable broth or use a reduced amount of coconut milk to create a less creamy, brothier variation.
To make the dish even more luxurious, stir in an extra splash of thick coconut cream just before serving. This enriches the broth, creating an even silkier mouthfeel that’s deeply satisfying.
Sayur Lodeh is a dish that deserves a place at every table. Its rich broth, vibrant vegetables, and aromatic spices offer a harmonious blend of comfort and flavor that lingers long after the meal is over. Each bowl of this coconut vegetable stew captures the heart of Indonesian home cooking—warm, welcoming, and wonderfully nourishing.
Ingredients
800 ml Water
100 ml Coconut milk
6 Shallots, peeled and chopped
3 Cloves garlic, peeled and chopped
1 tsp Coriander seeds
3 Candlenuts, chopped
2 cm Galangal, bruised
2 Salam leaves (Indonesian bay leaves)
200 g Chayote, peeled and cut into bite-sized pieces
100 g Long beans, cut into sections
1 Small eggplant, cut into bite-sized chunks
50 g Tempeh, cubed
0.5 Corn, cut into thirds
100 g Melinjo beans (optional)
20 g Melinjo leaves (optional)
1 Big red chili (optional), sliced
1 Big green chili (optional), sliced
Salt, to taste
1 tsp Sugar
Instructions
Start by preparing the spice paste. In a blender or mortar and pestle, grind the shallots, garlic, coriander seeds, and candlenuts into a fine, aromatic paste.
Transfer the blended spice paste into a large cooking pot. Add the bruised galangal, salam leaves, water, and coconut milk to the pot. Stir the mixture well to ensure that the coconut milk is fully incorporated and bring it to a gentle boil over medium-high heat.
Once the broth begins to boil and release its fragrant aroma, add the corn pieces, cubed tempeh, and melinjo beans if using. Stir gently to combine and allow the ingredients to simmer.
Season the broth with salt and sugar, adjusting to taste. Continue cooking the mixture for about 10 minutes, allowing the flavors to infuse.
After the initial simmering, add the chayote, eggplant chunks, and long beans into the pot. Stir well and let the vegetables cook for another 5 minutes, just until they are tender yet still vibrant.
Finally, stir in the melinjo leaves along with the sliced red and green chilies. Give the soup one last gentle stir, then immediately turn off the heat to preserve the color and freshness of the greens.
Serve Sayur Lodeh warm, allowing the creamy, coconut-infused broth to complement the medley of tender vegetables and savory tempeh.
Sayur Lodeh Recipe
Ingredients
- 800 ml Water
- 100 ml Coconut milk
- 6 Shallots peeled and chopped
- 3 Cloves garlic peeled and chopped
- 1 tsp Coriander seeds
- 3 Candlenuts chopped
- 2 cm Galangal bruised
- 2 Salam leaves Indonesian bay leaves
- 200 g Chayote peeled and cut into bite-sized pieces
- 100 g Long beans cut into sections
- 1 Small eggplant cut into bite-sized chunks
- 50 g Tempeh cubed
- 0.5 Corn cut into thirds
- 100 g Melinjo beans optional
- 20 g Melinjo leaves optional
- 1 Big red chili optional, sliced
- 1 Big green chili optional, sliced
- Salt to taste
- 1 tsp Sugar
Instructions
- Start by preparing the spice paste. In a blender or mortar and pestle, grind the shallots, garlic, coriander seeds, and candlenuts into a fine, aromatic paste.
- Transfer the blended spice paste into a large cooking pot. Add the bruised galangal, salam leaves, water, and coconut milk to the pot. Stir the mixture well to ensure that the coconut milk is fully incorporated and bring it to a gentle boil over medium-high heat.
- Once the broth begins to boil and release its fragrant aroma, add the corn pieces, cubed tempeh, and melinjo beans if using. Stir gently to combine and allow the ingredients to simmer.
- Season the broth with salt and sugar, adjusting to taste. Continue cooking the mixture for about 10 minutes, allowing the flavors to infuse.
- After the initial simmering, add the chayote, eggplant chunks, and long beans into the pot. Stir well and let the vegetables cook for another 5 minutes, just until they are tender yet still vibrant.
- Finally, stir in the melinjo leaves along with the sliced red and green chilies. Give the soup one last gentle stir, then immediately turn off the heat to preserve the color and freshness of the greens.
- Serve Sayur Lodeh warm, allowing the creamy, coconut-infused broth to complement the medley of tender vegetables and savory tempeh.
