Lodeh with Siam Pumpkin, Long Beans, Chicken, Eggs, and Tofu
Ingredients:
- 1 medium-sized Siam pumpkin, cut into cubes
- 5 long beans, cut into approximately 3 cm pieces
- 3 hard-boiled chicken eggs
- 250 grams chicken, cut into small pieces
- 1 block tofu, cut into 4 pieces and fried
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 thumb-sized piece of galangal, bruised
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon salt
- 500 ml chicken broth
- 250 ml thick coconut milk
- 1 tablespoon oil for sautéing
For the Spice Paste:
- 5 shallots
- 3 garlic cloves
- 5 red chilies
- 1 teaspoon coriander seeds
- A small piece of turmeric
Instructions:
-
Prepare the Spice Paste: Blend together the shallots, garlic, red chilies, coriander seeds, and turmeric until you have a smooth paste.
-
Sauté the Spice Paste: Heat the oil in a pan over medium heat. Add the spice paste along with the kaffir lime leaves, bay leaf, and bruised galangal. Sauté until fragrant and the spices are well-cooked.
-
Cook the Chicken: Add the chicken pieces to the pan and cook until they are no longer pink and start to brown slightly.
-
Add Broth and Coconut Milk: Pour in the chicken broth and coconut milk. Bring to a boil and then lower the heat to let it simmer.
-
Add Vegetables: Once the mixture is boiling, add the Siam pumpkin and long beans. Cook until the vegetables are tender.
-
Incorporate Tofu and Eggs: Gently add the fried tofu and hard-boiled eggs to the pot. Stir in the sugar and salt.
-
Simmer: Let the dish simmer for about 5 minutes to allow the flavors to meld together.
-
Adjust Seasoning: Taste and adjust the seasoning as needed. If the flavors are balanced, turn off the heat.
-
Serve: Serve the Lodeh hot, garnished as desired.
This hearty and comforting Indonesian dish combines tender chicken, creamy tofu, and flavorful vegetables in a rich coconut-based sauce, making it a perfect addition to any meal. Enjoy the blend of aromatic spices and fresh ingredients in every spoonful!
