Sayur Lodeh Pedas Jawa (Spicy Javanese Vegetable Stew with Long Beans, Eggplant, Tofu, and Tempe)
Ingredients
| Filling | Quantity |
|---|---|
| Long Beans | 9 pieces |
| Small Purple Eggplants | 4 pieces |
| Tofu (diced) | 2 pieces |
| Tempe (diced) | 1 handful |
| Ground Spices | Quantity |
|---|---|
| Shallots | 5 pieces |
| Garlic | 4 cloves |
| Bird’s Eye Chili | 25 pieces |
| Other Seasonings | Quantity |
|---|---|
| Galangal (crushed) | 1 piece |
| Ground Coriander | ½ tablespoon (heaped) |
| Dried Shrimp | 2 tablespoons |
| Salt | 1½ tablespoons (heaped) |
| Sugar | ½ tablespoon (heaped) |
| Bay Leaves | 4 pieces |
| Coconut Milk | 1 liter (3 bowls) |
Instructions
- Begin by boiling the ground spices with a little water to make them easier to grind.
- Grind the boiled spices together with the salt until smooth.
- In a pot, gently heat the coconut milk over low heat until it reaches a boil.
- Add the ground spices, coriander, dried shrimp, crushed galangal, tofu, tempe, sugar, and bay leaves to the boiling coconut milk. Stir well and allow it to simmer.
- Taste and adjust the seasoning if needed.
- Add the long beans and eggplants, previously cut into pieces. Cook over medium heat, stirring occasionally, until the vegetables are tender and everything is well combined.
- Serve your Sayur Lodeh hot, alongside steamed rice and crispy fried fish or tempe, with crackers for a delightful meal. Enjoy! ❤️
