Sayur Lodeh Jawa (Javanese Vegetables, Tempeh & Tofu in Aromatic Coconut Broth) – Authentic Indonesia Recipe

Ingredients for Sayur Lodeh Jawa (Javanese Vegetables, Tempeh & Tofu in Aromatic Coconut Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) cubed tofu and tempeh, prepped into bite-sized pieces
• 1.5 cups eggplant, washed and trimmed
• 1 cup long beans
• 1 medium onion and 3 cloves garlic, finely minced with galangal
• 1.5 tbsp traditional Indonesia seasoning (salam/bay leaf, lemongrass, coconut milk, shallots, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and galangal for 3–4 minutes until fragrant.
2. Stir in salam/bay leaf, lemongrass, coconut milk, shallots, garlic and toast for 45 seconds to release the essential oils of Indonesia's kitchen.
3. Add cubed tofu and tempeh and eggplant, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in long beans, adjust seasoning, and ladle steaming hot into deep bowls.