Sayur Lodeh

Ingredients

• Oil -- 3 tablespoons
• Garlic, minced -- 2 to 3 cloves
• Galangal or fresh ginger, minced -- 2 teaspoons
• Chile pepper, sliced into rounds -- 1 to 3
• Lemongrass, white part of stalk only, minced -- 1 piece
• Ground coriander -- 1 teaspoon
• Turmeric -- 1/2 teaspoon
• Coconut milk -- 2 cups
• Potato, peeled and diced -- 1
• Carrot, peeled and sliced into rounds -- 1
• Green beans, trimmed -- 1 cup
• Onion, thinly sliced -- 1
• Chinese or Napa cabbage, chopped -- 1 cup
• Scallions, chopped into 1-inch pieces -- 2 to 3
• Salt and pepper -- to taste

Method

1. Heat the oil in a large saucepan or wok over medium flame. Add the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and stir fry for 2 or 3 minutes.
2. Add coconut milk, potatoes, carrots, green beans and onion and bring to a boil. Reduce heat to low, cover and simmer until the potatoes are almost cooked through, 10 to 12 minutes.
3. Remove cover and stir in the add cabbage, scallions, salt and pepper. Simmer until the cabbage is just tender, about 3 or 4 minutes. Adjust seasoning and serve with rice.

Sayur Lodeh Variations

• Other vegetables: You can substitute other vegetables you have on hand. Just add the sturdier, longer-cooking vegetables first and the more delicate vegetables in the second simmering. This prevents over or undercooking.
• Adding protein: Add some cubed tofu or some shrimp with the cabbage and scallions if you like.