Ingredients

  • Serves 2 people
  • 1 fillet of smoked fish (stingray) wash thoroughly | You can use any fish for this, fresh fish or rehydrate dried fish

  • 4 pcs fried tofu (cut into half)

  • 2 pcs of chayote 

  • 5 long beans (cut 3 cm)

  • 100 g young melinjo leaves (If you don’t find melinjoleave you can use spinach instead)

  • 3 pcs young starfruit (Belimbing wuluh / young Javanese Sayur lodeh starfruit is added to give fruity sour soup but apple cider vinegar is a good alternative)

  • 10 pcs stinky bean / petai

  • 1 pcs of tempe or fermented tempe 

  • 750 ml water + 5 tbsp creamer powder (If you don’t have creamer, you can use milk instead, any milk will do, for healthier option use skim or non-fat milk)

  • 1 cm galangal (bruised)

  • 2 bay leaves 

  • 2 tbsp oil (for saute) 

     

  • spice paste:

    6 pcs onions

  • 2 cloves of garlic

  • 3 pcs of red chili with / without seeds

  • 1 tsp kencur (chopped)

  • 1/2 tsp shrimp paste

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Recipe Courtesy of
Yuda Bustara

Javanese Sayur Lodeh

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Javanese style Sayur Lodeh, is a braised vegetable soup from Java island, commonly using coconut milk, my recipe would be SANTAN FREE yes FREE OF COCONUT MILK, I’ll add stinky beans, smoked fish and melinjo leaves to make it more authentic, it will be creamy without any coconut
  • Easy
  • 20 min
  • 25 min
  • 10 min
  • 1 steps
  • 19 Ingredients
  • Easy
  • 1 steps
  • 19 Ingredients
  • 20 min
  • 25 min
  • 10 min

Instructions

  1. Boil sayur lodeh

    • Saute the ground spices, galangal, and bay leaves with oil, until fragrant
    • Add water and creamer powder
    • Add the smoked fish, tempe and young star fruit. stir, cook until boiling. Reduce the heat, let it simmer 10-15 minutes while stirring occasionally
    • Increase the heat, add all the remaining ingredients, add salt and brown sugar.
    • Stir until boiling, remove from heat.
    Boil sayur lodeh


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    Ingredients
    • Serves 2 people
    • 1 fillet of smoked fish (stingray) wash thoroughly | You can use any fish for this, fresh fish or rehydrate dried fish

    • 4 pcs fried tofu (cut into half)

    • 2 pcs of chayote 

    • 5 long beans (cut 3 cm)

    • 100 g young melinjo leaves (If you don’t find melinjoleave you can use spinach instead)

    • 3 pcs young starfruit (Belimbing wuluh / young Javanese Sayur lodeh starfruit is added to give fruity sour soup but apple cider vinegar is a good alternative)

    • 10 pcs stinky bean / petai

    • 1 pcs of tempe or fermented tempe 

    • 750 ml water + 5 tbsp creamer powder (If you don’t have creamer, you can use milk instead, any milk will do, for healthier option use skim or non-fat milk)

    • 1 cm galangal (bruised)

    • 2 bay leaves 

    • 2 tbsp oil (for saute) 

       

    • spice paste:

      6 pcs onions

    • 2 cloves of garlic

    • 3 pcs of red chili with / without seeds

    • 1 tsp kencur (chopped)

    • 1/2 tsp shrimp paste

    Nutrition
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