Editorial sample recipeIndonesianbeginnerhalalvegetarianvegandairy-freegluten-free

Sayur Lodeh (Sundanese Coconut Vegetable Stew)

Name: Sayur Lodeh (Sundanese Coconut Vegetable Stew)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 piece chayote squash, peeled, deseeded, and diced into 2cm cubes; 150 g long beans, cut into 4cm lengths; 200 g firm tofu, cubed and lightly pan-fried; 400 ml coconut milk, light or medium weight; 300 ml halal vegetable broth; 5 piece shallots, thinly sliced; 3 clove garlic, thinly sliced; 2 piece red finger chili, sliced diagonally; 1 tsp salt

A comforting, mildly spiced West Javanese coconut stew loaded with fresh vegetables, tofu, and aromatic herbs.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Sayur Lodeh (Sundanese Coconut Vegetable Stew)

AI illustration

Technique to learn

Simmering Milk Soups

Cooking vegetables in diluted broth before finishing with coconut milk to maintain clean flavours and creamy texture.

Instructions

Step 1: Heat 1 tablespoon of cooking oil in a soup pot over medium heat and sauté sliced shallots, garlic, and red chilies for 3 minutes.
Step 2: Pour in the halal vegetable broth and bring the mixture to a rolling boil over medium-high heat.

Step 3: Add the diced chayote squash to the boiling broth and cook for 5 minutes until slightly tender.

Step 4: Add the long beans and pan-fried firm tofu cubes into the pot.

Step 5: Pour in the coconut milk while gently stirring, then lower heat to medium-low to prevent splitting.

Step 6: Season with salt and simmer for 5-7 minutes until all vegetables are fork-tender; serve warm with cooked jasmine rice.

Cooking tips

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.

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