Sayur Lodeh, a Javanese curry rich in greens and taste!
Kitchenesia.com - 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.
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.