Lazy Weekends · Indonesian
Sayur Lodeh
This vegetable stew relies on a coconut broth infused with turmeric for a warm and comforting finish.
Why This Works
The low-and-slow coconut milk braise creates a velvety texture that binds the vegetables together.
The Upgrade
Add a few dried shrimp to the sauté step for a salty umami boost.
Chef's Secret
Michelin TechniqueDo not let the coconut milk reach a rolling boil, or it will split and lose its creamy consistency.
Ingredients
Total time including resting: 40 min
Directions
Sauté shallots in a pot until soft over medium heat.
2 minAdd turmeric powder and stir until fragrant.
1 minPour in coconut milk and bay leaves; bring to a gentle simmer, not a rolling boil.
5 minAdd the chayote and simmer until just tender.
10 minAdd the long beans and tofu; continue to cook until beans are vibrant and soft.
5 minSeason with salt to taste.
Serve warm with steamed rice.
Wine Pairing
Pinot Gris
White Wine
The BottleTrimbach Pinot Gris Reserve
The lush, medium-bodied texture of Pinot Gris stands up to the rich coconut milk base of the stew. Its subtle spice notes harmonize with the turmeric infusion.
Nutrition per Serving
260
calories
6g
protein
14g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Tempeh Chips
Thinly slice and fry tempeh until crispy for a protein-rich, crunchy side that complements the turmeric coconut broth.
Ingredients
Directions
Slice tempeh into paper-thin rectangles.
Whisk salt and turmeric into 2 tbsp water; lightly brush over tempeh slices.
Heat oil in a heavy-bottomed pan to 350°F.
Fry slices in small batches until golden and brittle.
Drain on a wire rack to ensure maximum crispness.
Side Dish
Sambal Bajak
Serve this fried chili paste on the side to add a savory, spicy dimension to the mild and creamy vegetable stew.
Ingredients
Directions
Pound chilies, shallots, garlic, and shrimp paste into a coarse paste.
Heat oil in a skillet over medium heat.
Sauté the paste until fragrant and oil separates, roughly 8 minutes.
Stir in palm sugar and tamarind.
Simmer for 3 minutes until thickened and dark red.
Cool completely before serving as a condiment.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
Great recipe — took me about 10 minutes longer than listed but worth it.