10 dried chilis
3 red chilis
6 Buah Keras (Candlenuts)
4 cloves of garlic
150 g shallots, chopped
15 g turmeric powder
20 g belacan (shrimp paste), toasted
30 g Hae Bee (dried shrimp)
35 g ginger, peeled
35 g galangal, peeled
2 lemongrass stalks, just use the white part
300 g snake beans, cut into 5 cm length
1 large carrot, peeled and cut into 5 cm strips
¼ cabbage (approx 500g), cut into pieces
400 g fried firm tofu, diced
300-400 ml coconut milk
500 ml Veggie Stock
3 kaffir lime leaves
1 tbs neutral oil
3 fresh chilis, seedless for serving
Salt and pepper for seasoning
Sayur lodeh is a vegetables and coconut milk soup popular in Indonesia, but most often associated with Javanese cuisine. There is a Malayan version of this soup as well but it is a little bit different. Here is our simple gluten- and lactosefree recipe for Indonesian Sayur Lodeh.
In a mortar mix all ingredients for curry paste until you have a smooth paste.
In a sauce pan heat oil and stir fry curry paste for 1 Minute.
Deglaze with veggie stock and add carrots, kaffir lime leaves and beans.
Pour in coconut milk and simmer for 10 minutes.
Add cabbage and tofu and simmer for another 3-4 minutes until cabbage is tender.
Taste with salt and pepper and serve hot.