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Vegetables in Coconut Milk (Sayur Lodeh)

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Ingredients

Ingredients were compiled from the video narration. Amounts the cook did not say are left blank. Watch the video if unsure.

Spice paste:

Broth:

Vegetables:

Steps

Steps were generated from the video narration. Watch the video if unsure.

  1. Prepare all the cut vegetables and tempeh.
  2. Grind the curly red chilies, shallots, garlic, galangal, and candlenuts in a chopper until smooth.
  3. Fry 1 block of shrimp paste until it breaks apart, then add the spice paste.
  4. Add lemongrass, bay leaves, mushroom stock powder, sugar, salt, and coriander.
  5. Cook the paste until fully cooked.
  6. Mix 1 pack of instant coconut milk with 1 liter of water.
  7. Pour the coconut milk into the paste, add the corn, then cook until boiling.
  8. Add the other vegetables gradually, from the hardest to the quickest-cooking, then cook until boiling.
  9. Add the green chilies, adjust the seasoning, then serve.

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