Indonesian · beginner
Sayur Lodeh (Sundanese Coconut Vegetable Stew)
A comforting, mildly spiced West Javanese coconut stew loaded with fresh vegetables, tofu, and aromatic herbs.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of cooking oil in a soup pot over medium heat and sauté sliced shallots, garlic, and red chilies for 3 minutes.
- 02
Pour in the halal vegetable broth and bring the mixture to a rolling boil over medium-high heat.
- 03
Add the diced chayote squash to the boiling broth and cook for 5 minutes until slightly tender.
- 04
Add the long beans and pan-fried firm tofu cubes into the pot.
- 05
Pour in the coconut milk while gently stirring, then lower heat to medium-low to prevent splitting.
- 06
Season with salt and simmer for 5-7 minutes until all vegetables are fork-tender; serve warm with cooked jasmine rice.
A LITTLE KITCHEN KNOW-HOW
Simmering Milk Soups
Cooking vegetables in diluted broth before finishing with coconut milk to maintain clean flavours and creamy texture.
Notes from the kitchen
- Pre-frying the tofu cubes keeps them intact when simmered in the soup.
- Gentle heat is crucial after adding coconut milk to maintain a smooth stew texturing.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
