Sayur Lodeh Brunei (Tofu, Long Beans & Cabbage in Galangal Coconut Broth) – Authentic Brunei Recipe
Comforting Bruneian vegetable stew simmered in golden galangal-scented coconut milk.
- Country of Origin
- 🇧🇳 Brunei (Southeast Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Golden fried tofu puffs, Crisp-tender long beans, Cabbage, Galangal, Lemongrass
Ingredients for Sayur Lodeh Brunei (Tofu, Long Beans & Cabbage in Galangal Coconut Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden fried tofu puffs, prepped into bite-sized pieces
- 1.5 cups crisp-tender long beans, washed and trimmed
- 1 cup cabbage
- 1 medium onion and 3 cloves garlic, finely minced with galangal
- 1.5 tbsp traditional Brunei seasoning (lemongrass, turmeric, coconut milk, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and galangal for 3–4 minutes until fragrant.
- Stir in lemongrass, turmeric, coconut milk, garlic and toast for 45 seconds to release the essential oils of Brunei's kitchen.
- Add golden fried tofu puffs and crisp-tender long beans, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in cabbage, adjust seasoning, and ladle steaming hot into deep bowls.