Java

Sayur lodeh

Name: Sayur lodeh
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 cups thin coconut milk; 2/3 cup thick coconut milk; Raw jackfruit (young green jackfruit), young jackfruit, in chunks; 2 in chunks brinjal (eggplant, aubergine); 1 in batons chayote (choko); Green beans, long beans, cut; Firm tofu, fried cubes; Tempeh, fried cubes; 4 shallots; 4 cloves garlic; 3 candlenuts or cashews cashews; 1 tsp coriander seeds; 1/2 tsp turmeric (ground turmeric); a thumb bruised galangal; 2 bay leaf (indian bay leaf); 2 sliced fresh red chillies (fresh red chiles); 2 tsp jaggery; Salt, to taste

Young jackfruit, chayote and beans in a gentle coconut broth. A Javanese stew that tastes like home.

45 minTime

16 gProtein each

mildSpice

Seven vegetables1 chapter · 1 min read

Make it your way

Grandma's wayYoung jackfruit and coconut, vegan.

The original

401kcalsame

16 gproteinsame

8 gfibresame

45minutessame

Sayur lodeh.

Per serving, worked out from the ingredient table.

Ingredients

Thin coconut milk2 cups

Thick coconut milk⅔ cup

Raw jackfruit (young green jackfruit)young jackfruit, in chunks

Brinjal (eggplant, aubergine)2, in chunks

Chayote (choko)1, in batons

Green beanslong beans, cut

Firm tofufried cubes

Tempehfried cubes

Shallots4

Garlic4 cloves

Cashews3 candlenuts, or cashews

Coriander seeds1 tsp

Turmeric (ground turmeric)½ tsp

Galangala thumb, bruised

Bay leaf (indian bay leaf)2

Fresh red chillies (fresh red chiles)2, sliced

Jaggery2 tsp

Saltto taste

Method

4 steps

1Grind shallots, garlic, candlenuts, coriander and turmeric to a paste.
2Simmer the paste in thin coconut milk with galangal, bay and chilli for 5 minutes.
3Add jackfruit and simmer until tender, then chayote, beans and brinjal.
4Add tofu, tempeh, thick coconut milk, jaggery and salt. Simmer gently, stirring, 5 minutes.

Serve it like this

Ladle into a deep bowl with plenty of broth, top with a few chilli slices, and serve with rice, sambal and crackers.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Java

Sayur lodeh

Young jackfruit, chayote and beans in a gentle coconut broth. A Javanese stew that tastes like home.

45 minTime

16 gProtein each

mildSpice

Seven vegetables1 chapter · 1 min read

Make it your way

Grandma's wayYoung jackfruit and coconut, vegan.

The original

401kcalsame

16 gproteinsame

8 gfibresame

45minutessame

Sayur lodeh.

Per serving, worked out from the ingredient table.

Ingredients

Thin coconut milk2 cups

Thick coconut milk⅔ cup

Raw jackfruit (young green jackfruit)young jackfruit, in chunks

Brinjal (eggplant, aubergine)2, in chunks

Chayote (choko)1, in batons

Green beanslong beans, cut

Firm tofufried cubes

Tempehfried cubes

Shallots4

Garlic4 cloves

Cashews3 candlenuts, or cashews

Coriander seeds1 tsp

Turmeric (ground turmeric)½ tsp

Galangala thumb, bruised

Bay leaf (indian bay leaf)2

Fresh red chillies (fresh red chiles)2, sliced

Jaggery2 tsp

Saltto taste

Method

4 steps

1Grind shallots, garlic, candlenuts, coriander and turmeric to a paste.
2Simmer the paste in thin coconut milk with galangal, bay and chilli for 5 minutes.
3Add jackfruit and simmer until tender, then chayote, beans and brinjal.
4Add tofu, tempeh, thick coconut milk, jaggery and salt. Simmer gently, stirring, 5 minutes.

Serve it like this

Ladle into a deep bowl with plenty of broth, top with a few chilli slices, and serve with rice, sambal and crackers.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sayur lodeh

Make it your way

Ingredients

Method

Sayur lodeh

Make it your way

Ingredients

Method

Make it a meal