Sayur Lodeh

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first so the stew cooks quickly: chop the shallot, slice the galangal and turmeric, cube the tofu, slice the tempeh, cut the cabbage, eggplant, and beans, and bruise the lemongrass. Toast the shrimp paste briefly in a dry pan for 20-30 seconds until fragrant, not burnt.

   80 g shallot, roughly chopped15 g galangal, peeled and sliced10 g fresh turmeric, peeled and sliced180 g firm tofu, drained and cubed120 g tempeh, cut into thin rectangles180 g cabbage, cut into 3 cm pieces150 g eggplant, cut into thick batons100 g green beans, trimmed and cut into 4 cm lengths1 lemongrass stalk, bruised and knotted8 g shrimp paste (belacan), toasted
2. 2

   Blend or pound the shallot, garlic, chilli, galangal, turmeric, toasted shrimp paste, and 15 ml oil into a fairly smooth spice paste. If needed, add 1-2 teaspoons of the measured water to help it move, but keep the paste thick for better frying.

   80 g shallot, roughly chopped3 cloves garlic cloves1 fresh red chilli, deseeded for mild heat15 g galangal, peeled and sliced10 g fresh turmeric, peeled and sliced8 g shrimp paste (belacan), toasted15 ml neutral oil200 ml water
3. 3

   Heat 20 ml oil in a wide pot or deep sauté pan over medium heat. Fry the tempeh for 2-3 minutes until lightly golden at the edges, then add the tofu and fry for 1-2 minutes more. Remove and set aside; this helps them hold their shape in the stew.

   20 ml neutral oil120 g tempeh, cut into thin rectangles180 g firm tofu, drained and cubed
4. 4

   In the same pot, reduce to medium-low heat and fry the spice paste for 3-4 minutes, stirring often, until the oil begins to separate and the raw aroma disappears. Add the lemongrass and cook 30 seconds more to release its fragrance.

   1 lemongrass stalk, bruised and knotted20 ml neutral oil80 g shallot, roughly chopped3 cloves garlic cloves1 fresh red chilli, deseeded for mild heat15 g galangal, peeled and sliced10 g fresh turmeric, peeled and sliced8 g shrimp paste (belacan), toasted15 ml neutral oil
5. 5

   Pour in the coconut milk and water gradually, stirring constantly so the paste disperses smoothly. Bring just to a gentle simmer; do not boil hard or the coconut milk may split.

   250 ml thick coconut milk200 ml water
6. 6

   Add the eggplant, cabbage, salt, sugar, and white pepper. Simmer gently for 5 minutes until the eggplant is starting to soften but not collapsing.

   150 g eggplant, cut into thick batons180 g cabbage, cut into 3 cm pieces4 g salt4 g sugar1 g white pepper
7. 7

   Return the fried tofu and tempeh to the pot, then add the green beans. Simmer for 3-4 minutes more, stirring carefully so the tofu stays intact, until the beans are tender-crisp and the stew is lightly thickened. Taste and adjust salt if needed.

   180 g firm tofu, drained and cubed120 g tempeh, cut into thin rectangles100 g green beans, trimmed and cut into 4 cm lengths4 g salt
8. 8

   Remove the lemongrass. Ladle the sayur lodeh into bowls, top with fried shallots, and serve hot with lime wedges on the side for a bright finish.

   1 lemongrass stalk, bruised and knotted10 g fried shallots2 wedges lime wedges

Origin & History

Sayur lodeh is a coconut-based vegetable stew widely eaten across the Malay-Indonesian world, with many regional variations in Malaysia, Indonesia, and Singapore. Malaysian versions often feature a fragrant rempah with lemongrass, galangal, and belacan, balancing creamy coconut richness with savory depth. It is a homestyle dish often served as part of a larger rice meal with sambal and other side dishes.