Simple Way to Make Quick Sayur Lodeh with Coconut cream milk 🇮🇩 🍹😋😊🌶🥕🍅🍜

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To get started with this recipe, we must first prepare a few components. You can have Sayur Lodeh with Coconut cream milk 🇮🇩 🍹😋😊🌶🥕🍅🍜 using 23 ingredients and 6 steps. Here is how you cook it.

A vegan dish for lunch, it's delicious to eat with steamed Jasmine Rice, I don't have Tempe ( fermented fried tofu) neither Choko (Labu Siam is unknown here occasionally I saw two fruits in a year in the supermarket) (Could be substitute with Zucchini. This dish is ideal to have any other side dishes as accompaniment. 😙Yummy on a hot & humid weather day, the day we use to have it in a tropical country. My my mum oftenly cook this dish, and it's very popular

Ingredients and spices that need to be Prepare to make Sayur Lodeh with Coconut cream milk 🇮🇩 🍹😋😊🌶🥕🍅🍜:

1. 1 big Labu Siam (Choko), cut 3cm. To substitute with
2. 1 Courgette/Zucchini thickly slice then into square size
3. 50 g French beans (bought frozen),cut 3 cm long
4. 1 small Egg plant, cut into cubed
5. Some Cabbage leaf cut into chunk size
6. 1/4 sliced Tempe, fried first in hot oil then cut into big cube)
7. 1 small Carrot, grated
8. 1 fresh Tomato cut into cube
9. 1 can Coconut Cream milk
10. 1 tsp salt
11. 2 blocks Thai Palm Sugar,sliced thinly like a biscuits w/ knife
12. 2 cubed Chicken Stock/BOUILLON
13. SPICY PASTE/BUMBU HALUS:
14. 5 fresh Red chili, deseeded, slice smaller
15. 4 Kemiri(6 almonds/4 macadamia nuts) sliced thinlywith the knife
16. 3 Garlic cloves, smacked
17. 1 big Red onion, sliced finely
18. 1 x2 cm Terasi (Anchovy), burnt on gas, then smash it with fork
19. 1 thumb Galangal/Lengkuas, smashed
20. 2 Bay leaf (Daon Salam)
21. 1200 ml Water
22. 1/2 cup Rice Bran Oil
23. Kerupuk chips on top

Instructions to make to make Sayur Lodeh with Coconut cream milk 🇮🇩 🍹😋😊🌶🥕🍅🍜

1. Prepare the Vegetables: washed them, then cut into small cube
2. Choco (Labu Siam) peeled then cut lengthwise
3. In a wok put 1/2 cup oil put the Red onions, stir fry for 2' then add the garlic, ginger, galangal, red chilli and stir, add terasi (smashed tearing it with the fork) and stir-fry until develop fragrance. Then add water, the sliced nuts, bay leaves, chicken stocks. Turn off the heat. Set aside
4. Warm the water in a wok, when it boils add the spicy paste which was been fried before then put the Tempe (we don't have it in my city), add the variaty of other vegetables French beans, some cabbage, some Egg plants and cook for a few minutes or until cook.
5. When the Veges and Tempe are soft add salt, chicken stock cubes and the Thai Palm Sugar. Mix all well then taste the season. Add the Coconut cream and continue mixing until it boil again, lower down the temperature. When the vege are cook then turn off the fire.
6. Transfer into a serving dish. Put on top Kerupuk chips, now the Sayur Lodeh is ready to serve with Jasmine Rice. Happy cooking.😍 🍜

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