Indonesia | Malaysia | Vegetables & Beans | Cabbage | Carrots | Coconut | Green Beans | Potatoes

Sayur Lodeh

(Indonesian vegetables in coconut curry)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil 3 Tbsp
Garlic minced 2-3 cloves
Galangal or fresh ginger minced 2 tsp
Chili pepper sliced 1-3 each
Lemongrass white part of stalk only, minced 1 piece
Coriander seed ground 1 tsp
Turmeric 1/2 tsp
 
Coconut milk 2 cups
 
Potato peeled, diced 1 each
Carrot peeled, sliced into rounds 1 each
Green beans 1 cup
Onion thinly sliced 1 each
 
Chinese or Napa cabbage chopped 1 cup
Scallions chopped in 1" pieces 2-3 each
Salt & pepper to taste

METHOD

Basic Steps:  Stir Fry → Boil → Simmer → Season
  1. Heat oil in a large saucepan or wok over medium flame. Stir fry first set of ingredients 2-3 minutes.
  2. Add coconut milk and bring to a boil.
  3. Add potatoes, carrots, green beans and onions. Lower heat and cover. Simmer till potatoes are almost cooked through, about 10-12 minutes.
  4. Remove cover and add cabbage, scallions and salt and pepper. Simmer just till cabbage is tender, about 2-3 minutes. Adjust seasoning and serve.

VARIATIONS

  • You can substitute other vegetables if you like, just add the sturdier, longer cooking vegetables first and the more delicate vegetables in the second simmering. This prevents over or undercooking.
  • Add some cubed tofu or some shrimp with the cabbage and scallions if you like.

NOTES

  • This dish is also popular in Malaysia.