Sayur Lodeh: Indonesian Vegetables Soup

Tuesday, October 16, 2018

This is one of my favorite Indonesian meals. I used to buy the instant seasoning but couldn't find one that taste like the one I used to eat in Indonesia. After a lot of trials, I finally found the recipe I like. There is a lot of chopping work involved in making this meal but the result is totally worth it.

Indonesian Vegetables Soup {Sayur Lodeh}
2  chayotes (found at Asian Supermarket) - peel, julianne cut about 0.5 cm x 5 cm
500 - 750 ml chicken/ beef broth
10 shrimp, peel , cut into 3 parts
1 pack of tofu, cut into one inch cubes (you can deep fry these if you prefer but I don't like frying things so I skip the frying)
250 ml or 1 cup coconut milk
1 lemongrass, cut into 1 finger length then bruise
4 salam leaves
4 kafir lime
1 large egg plants, cut into one inch length then halves.
tempeh, deep fried or baked in 400 degree Fahrenheit oven for 15 minutes
3 tablespoon of vegetable oil
2 chicken thigh - cut into about 1 square inch 
dash of turmeric
salt and pepper
sweet soy sauce, about 1 tablespoon or as prefer
palm sugar, about 1 tablespoon
2 tablespoon of oil for stir frying
minced ingredients:
3 big red chili, take out the seeds
5 small size shallots (or 2 large American size shallots)
3 cloves of garlic
10 small dried shrimp
4 candle nuts

Heat a medium size pot. Once the pot is hot, add the oil. When the oil is hot, add in the minced ingredients and chicken. Stir fry with wooden spatula.
When the chicken are cooked, pour in the broth, chayote, and egg plants, coconut milk, palm sugar, shrimp, tofu, salam leaves, kafir lime leaves, lemongrass, sweet soy sauce, salt, and pepper.
Cook until the veggies are soft. Adjust to taste with salt, pepper, and sugar.

Eat with rice

You may also like:

Oxtail Soup

Beef Bourguignon

Shabu-shabu/ Hotpot