Lodeh with Siam Pumpkin, Long Beans, Chicken, Eggs, and Tofu
Ingredients
| Ingredient | Quantity |
|---|---|
| Siam pumpkin, diced | 1 medium-sized |
| Long beans, cut into 3 cm | 5 stalks |
| Hard-boiled chicken eggs | 3 pieces |
| Chicken, diced | 250 g |
| Firm tofu, cut into 4 pieces | 1 block (fried) |
| Kaffir lime leaves | 2 leaves |
| Lemongrass, bruised | 1 stalk |
| Galangal, bruised | 1 finger-length |
| Bay leaf | 1 leaf |
| Sugar | 1 tsp |
| Salt | 1 tsp |
| Chicken broth | 500 ml |
| Thick coconut milk | 250 ml |
| Cooking oil | 1 tbsp |
Ground Spices
| Spice | Quantity |
|---|---|
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Red chili peppers | 5 pieces |
| Coriander | 1 tsp |
| Turmeric (small piece) | A pinch |
Instructions
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Sauté the Spices: Heat cooking oil in a pan, then add the ground spices along with the kaffir lime leaves, bay leaf, and bruised galangal. Sauté until fragrant.
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Cook the Chicken: Add the diced chicken to the pan and cook until it changes color. Pour in the chicken broth and coconut milk, and bring the mixture to a boil.
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Add Vegetables: Once boiling, add the diced Siam pumpkin and long beans. Allow the vegetables to cook until tender.
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Incorporate Tofu and Eggs: Gently add the fried tofu and hard-boiled eggs. Season with sugar and salt, then simmer for an additional 5 minutes.
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Final Touches: After 5 minutes, taste and adjust the seasoning as necessary. Turn off the heat and serve warm.
This comforting Lodeh is a delightful mix of flavors and textures, perfect for sharing with loved ones! Enjoy your culinary journey with this wholesome dish.
