This vegetables soup in coconut milk we called it sayur lodeh originaly from west java Indonesia, great recipe for vegetarian or vegan. Tempeh or tofu are main ingredient in this soup and you can use varieties of vegetables you like. I often use any leftover vegetables.
Ingredients :
You can use varieties of vegetables you like
- 1 block tempeh
- 1/2 small Cabbage
- 1 chayote squash
- 1 lb brusselsprouts/ greanbeans
- 1 egg plant
( cut into bite size )
Blend ingredients:
- 2 shallot or 1 cup chopped onion
- 2 clove garlic
- 2 red chili/discard seeds
- 2 inch galangal
- 1 inch ginger
- 1/2 tsp cumin
( blend all ingredients above or chop really fine )
- 2 tbsp vegetable oil
- 2 cube vegetable bouillon or chicken bouillon for non vegatarian
- 1/2 tsp palm sugar/brown sugar
- 1/2 tsp black pepper
- 2 bay leaves
- 3 cups coconut milk + 1 cups water if use thicker coconut milk
- salt to taste
Preparations :
Cut tempeh and vegetables,set aside
blend all spice ingredients
In large soup pan,heat vegetable oil,fry blended spices about two minutes
add tempeh cook for another 2-3 minutes
add vegetable bouillon,sugar,black pepper,bay leaves and coconut milk
add vegetables and simmer about 15-20 minutes, add salt to taste.
Ready to serve with side of rice.
E N J O Y ,,,,
Ingredients :
You can use varieties of vegetables you like
- 1 block tempeh
- 1/2 small Cabbage
- 1 chayote squash
- 1 lb brusselsprouts/ greanbeans
- 1 egg plant
( cut into bite size )
Blend ingredients:
- 2 shallot or 1 cup chopped onion
- 2 clove garlic
- 2 red chili/discard seeds
- 2 inch galangal
- 1 inch ginger
- 1/2 tsp cumin
( blend all ingredients above or chop really fine )
- 2 tbsp vegetable oil
- 2 cube vegetable bouillon or chicken bouillon for non vegatarian
- 1/2 tsp palm sugar/brown sugar
- 1/2 tsp black pepper
- 2 bay leaves
- 3 cups coconut milk + 1 cups water if use thicker coconut milk
- salt to taste
Preparations :
Cut tempeh and vegetables,set aside
blend all spice ingredients
In large soup pan,heat vegetable oil,fry blended spices about two minutes
add tempeh cook for another 2-3 minutes
add vegetable bouillon,sugar,black pepper,bay leaves and coconut milk
add vegetables and simmer about 15-20 minutes, add salt to taste.
Ready to serve with side of rice.
E N J O Y ,,,,
Hah Rid,
ReplyDeleteDon't we have the same taste of food. My curry laksa recipe and here's your lodeh. I think you know me well. How can I say no to Asian spicy dishes. Nice pics and everything came together perfectly.
Salam, deliciuosly eat it with compressed rice and peanut sauce.
ReplyDeleteHealthy yet very delicious!
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I'm loving the combination of flavours in this :)
ReplyDeleteCheers
Choc Chip Uru
You know I love these coconut based soups. :) I have always seen chayote squash in the Asian market and never tried it. Now it's a must try. :)
ReplyDeleteHave a wonderful weekend. :)
This looks tasty!
ReplyDeleteLooks like a hearty, wonderful soup! Have a lovely weekend!
ReplyDeleteOoh totally my kind of food!!Love everything about this dish :)
ReplyDelete