Sayur Lodeh Terong Tempe: A Traditional Indonesian Vegetable Stew
Sayur Lodeh Terong Tempe is a delightful Indonesian vegetable stew that showcases the rich flavors of tempeh, eggplant, and a medley of aromatic spices. This dish is not only hearty and satisfying but also brings a burst of color and nutrients to your table. Perfect for both casual family dinners and festive gatherings, Sayur Lodeh is a comforting dish that embodies the warmth of Indonesian home cooking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 large block (about 250g) |
| Eggplant (large) | 1 piece |
| Red onions | 8 cloves |
| Garlic | 5 cloves |
| Bird’s eye chili (cabe rawit) | 6 pieces (adjust to taste) |
| Red chili | 4 pieces (adjust to taste) |
| Green chili | 4 pieces (adjust to taste) |
| Bay leaves (daun salam) | 3 leaves |
| Galangal (lengkuas) | 3 slices |
| Instant coconut milk | 1/2 packet (such as Kara) |
| Water | 4 cups (adjust to taste) |
| Salt | To taste |
| Granulated sugar | To taste |
| Instant broth powder | To taste |
| Cooking oil | As needed |
Nutritional Information (per serving, estimated)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 |
| Protein | 14 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 7 g |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Sodium | 300 mg |
| Sugar | 2 g |
Note: Nutritional values may vary based on ingredient brands and specific quantities used.
Instructions
-
Prepare the Ingredients:
Begin by cutting the tempeh and eggplant into bite-sized pieces according to your preference. For best results, make sure the tempeh is slightly fermented for a deeper flavor. -
Slice the Aromatics:
Thinly slice the red onions, garlic, bird’s eye chili, red chili, and green chili. The combination of these ingredients will create a fragrant base for your stew. -
Sauté the Aromatics:
Heat a generous amount of cooking oil in a large pot over medium heat. Once the oil is hot, add the sliced red onions and garlic. Sauté them until they become fragrant and translucent. -
Add the Chilies:
Next, incorporate the sliced bird’s eye chili, red chili, and green chili into the pot. Stir continuously, allowing the flavors to meld together. After a minute, add the bay leaves and galangal slices to enhance the aroma. -
Incorporate the Main Ingredients:
Add the cut tempeh and eggplant to the pot. Gently stir to combine the ingredients, cooking until the eggplant starts to soften, which should take about 3-4 minutes. -
Simmer with Seasonings:
Pour in the water, and then add salt, sugar, and instant broth powder to taste. Stir well to ensure the seasonings are evenly distributed. Bring the mixture to a boil. -
Finish with Coconut Milk:
Once the stew reaches a boil, add the instant coconut milk. Allow it to simmer for an additional 5-10 minutes, adjusting the seasoning as needed. Make sure to taste the broth and ensure the eggplant is tender yet holds its shape. -
Serve:
Once cooked to perfection, remove the pot from heat. You can garnish your Sayur Lodeh Terong Tempe with fried shallots for an extra crunch and flavor. Serve it hot with steamed rice for a complete meal. -
Enjoy:
Indulge in the rich, comforting flavors of this Indonesian classic and share it with family and friends. Happy cooking!
Sayur Lodeh Terong Tempe is not just a dish; it’s an experience that brings together the vibrant flavors of Indonesia in every spoonful. The combination of textures and tastes makes it a satisfying addition to any meal, and it’s an excellent way to incorporate more vegetables into your diet. Enjoy making this dish, and don’t hesitate to share your variations and experiences!
