Sayur Lodeh. 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. Add some cubed tofu or some shrimp with the cabbage and scallions if you like.

Sambal terasi ("shrimp paste chili sauce") is usually served separately. In Malaysia and Singapore, when sayur lodeh is served with. Serve your Sayur Lodeh over rice. Cara membuatnya pun tidak sulit, kamu dapat memasak Sayur Lodeh hanya dengan menggunakan 17 bahan dan 4 langkah saja. Berikut ini bahan dan cara untuk memasaknya, yuk kita coba resep Sayur Lodeh!

Bahan Sayur Lodeh

Siapkan 200 gram of nangka muda.
Siapkan 1/2-1 papan of tempe yang agak sangit.
Diperlukan 1 of labu siam.
Siapkan 4 utas of kacang panjang.
Dibutuhkan 1 iris of besar lengkuas, geprek.
Sediakan 4-5 of daun salam.
Sediakan 400 ml of air.
Gunakan 50 gr of santan bubuk (sesuaikan selera).
Dibutuhkan of Bumbu halus.
Sediakan 4-5 of bawang putih.
Dibutuhkan 3-4 of bawang merah.
Siapkan 3 of kemiri.
Sediakan 2 of cabe rawit.
Siapkan 1 sdt of ketumbar.
Diperlukan 1/2 sdt of kunyit.
Dibutuhkan 1/2 jempol of jahe.
Diperlukan 1 of , 5 sdt garam.

Sayur lodeh is Indonesian vegetable stew in coconut milk. Like its cousin, sayur asem, sayur lodeh has no fixed rules on which vegetables to use. There are many types of Indonesian vegetables dish. And some are using coconut milk and spicy.

Cara membuat Sayur Lodeh

Rebus nangka muda. Buang air rebusan pertama karena biasanya agak getir. Ganti air, rebus lagi hingga empuk..
Sambil menunggu, kita haluskan bumbu. Potong-potong labu siam, kacang panjang, tempe semangit..
Setelah nangka empuk, tambahkan tempe, bumbu halus, lengkuas yang sudah digeprek, daun salam yang sudah diremas, dan labu siam yang sudah dipotong-potong. Setelah labu siam agak empuk, masukkan kacang panjang. Terakhir, santan bubuk. Aduk-aduk..
Tes rasa. Siap disajikan..

This Sayur Lodeh is one of them and very popular in Java region. It is usually made from different kind of vegetables like eggplant, young jackfruit (nangka muda), Gnetum gnemon (melinjo), chayote (labu siam), long beans (kacang panjang), carrots, etc. Sayur Lodeh Originally a Malay dish, this curry vegetable stew is now enjoyed by the different races of Singapore. The origin of this dish can be traced back to the Javanese people. Most of the Malays residing in Singapore have Javanese ancestry and thus, this dish is an extremely popular one with the Singaporean Malays.