Sayur Lodeh, A Fulfilling Javanese Soup for Easy and Quick Lunch!

Friday, 10 January 2020 | 18:18 WIB
Looking for easy yet healthy lunch? Try sayur lodeh, a fulfilling Javanese Soup rich in greens and taste.

Sayur Lodeh, a Javanese curry rich in greens and taste! - Every region in Indonesian has their own characteristics when it comes to food. One region might own different food to the region surround it. 

Sumatra and Java are not far, but their cuisine are contrary to each other. Sumatran cuisine is popular for spiciness and long process, Javanese cuisine stands for simplicity. Also, Sumatran Cuisine is heavily influenced by foreign culture, yet the latter is more indigenous. 

Thus, if you want to know what food eaten by Indonesian ancestors a millenium ago, try Javanese food

For today's recipe, Kitchenesia team decides to explain sayur lodeh (vegetables soup with coconut curry). We call it "the epitome of Javanese cuisine" for it uses complex ingredients, but easy-peasy process. Don't worry, the ingredients are affordable.

Duration: 30 minutes

Yields: 8 portion


200 gram young jackfruit, diced

100 gram peeled shrimps

50 gram gnemon nuts

100 gram yardlong bean, cut to 3 cm

1 eggplant, halved then chopped

200 gram chayote squash, diced

25 gram gnemon leaves

6 shallots, minced

4 cloves garlic, minced

2 green chilli-pepper, sliced

2 bayleaves

2 galangal, minced

1,500 ml thin coconut milk 

500 ml thick coconut milk from 1 1/2 coconuts.

Ingredients to ground together:

1 teaspoon shrimp paste

1 cm sand ginger

3 1/2 teaspoon salt

2 tablespoon palm sugar. 

Cooking Steps

1. Mix thin coconut lik, ground ingredients, shallots, garlics, green chilli-pepper, bayleaves, and galangal altogether into a wok. Boil until small bubbles appear.

2. Put young jackfruit and gnemon nuts, stir well. 

3. Add long bean, shrimp, eggplant, and chayote squash. 

4. While stirring, add thick coconut milk and gnemon leaves. Boil until fragrant.