Lodeh is one of my go-to dishes when I want something warm and soothing on a cold day – it’s just so wholesome; it feels like it wraps you up like a blanket when you take a sip of this light, refreshing curry. This Javanese dish is traditionally made without meat but an array of fresh vegetables, but don’t fret because of the long list of ingredients. I have to admit, some of the ingredients are impossible to find outside Indonesia. The list below include my favorite vegetables to put in a lodeh, but some people also like to put jackfruit and eggplant in – so just experiment! You can’t really do anything wrong with making this.
Ingredients you need to make lodeh:
2 cloves of garlic
1 tbsp coriander seeds (Indonesian: ketumbar)
1 bay leaf (Indonesian: daun salam)
2 cm of galangal (Indonesian: lengkuas)
1 cob of corn
1 large chayote (Indonesian: labu siam)
1 handful of long beans
1 handful of gnetum leaves (Indonesian: daun melinjo)
half a block of tempe
3-4 bird’s eye chilli (cut into halves)
200 ml coconut milk
salt and sugar to taste
Steps to make lodeh:
- Toast your coriander seed and blend with shallots, garlic and a bit of water into a paste.
- Stir fry the paste with a bit of oil (around 1 tablespoon) and add one bay leaf, chilli and galangal. Let them cook until fragrant.
- Put in 200 ml of coconut milk and another 200 ml of water. Turn heat into low and let it simmer. (Warning: be careful not to boil the soup because the fat in the coconut milk might split and your soup will become nasty).
- Season with salt and sugar. I like my lodeh not just salty but also sweet – I think sugar gives a much richer taste and rounds up the whole dish quite nicely.
- Add in your vegetables from the hardest to the softest every two minutes or so (Corn > chayote > long beans > tempe > gnetum leaves). Don’t worry if you can’t find all the vegetables, just leave them or substitute with your favorite ones.
- Cook until all the vegetables are ready. It’s extremely delicious to serve with rice and fried tofu. Delicious! 🙂