A Comforting Pot Made for Sharing: Sayur Lodeh

Sayur Lodeh is a comforting coconut-based vegetable stew that brings warmth and familiarity to the table. Rich yet gentle, it is built on a fragrant rempah and filled with vegetables, tofu, tempeh, and eggs, making it both nourishing and satisfying.

Often prepared in generous portions, Sayur Lodeh is a dish that encourages sharing, making it especially meaningful during communal meals and festive periods.

Why Celebrations Have Sayur Lodeh

What makes Sayur Lodeh special is its balance. The spice paste provides depth and aroma, while coconut milk softens the flavours into something comforting rather than overpowering. A mix of vegetables adds texture and freshness, and the addition of tofu, tempeh, and eggs turns it into a hearty, complete dish.

Everything comes together slowly, allowing the flavours to meld and deepen, which is why Sayur Lodeh often tastes even better as it sits.

Ingredients You'll Need

Rempah or Spice Paste

Fresh

• Dried chillies

• Lemongrass

• Ginger

• Shallots

• Garlic

Pantry Staples

• Shrimp paste

• Dried prawns

• Optional dried chilli paste

Main Ingredients

Fresh

• Long beans

• Carrots

• Sengkuang

• Cabbage

• Eggs

Pantry Staples

• Fermented bean curd

• Tempeh

• Tofu

• Coconut milk

• Sugar

• Cooking oil or vegetable oil

Cooking Instructions

1. Heat oil in a pot over medium heat.

2. Add the prepared spice paste and stir-fry briefly until fragrant. Add the dried prawns and continue stirring to release aroma.

3. Pour in the coconut milk and stir gently until well combined. Bring to a gentle simmer.

4. Add the vegetables, cutting them into similar sizes so they cook evenly. Let the stew simmer slowly until the vegetables are tender.

5. Separately, stir-fry the tempeh and tofu until lightly golden. Prepare half-boiled eggs and set aside.

6. Add the fried tempeh, tofu, fermented bean curd, and eggs into the pot. Mix gently and adjust seasoning with sugar if needed.

7. Turn off the heat once everything is well combined.

Serving Suggestions

Serve Sayur Lodeh warm with steamed rice, sambal, and simple side dishes. It pairs well with fried fish or crackers and is often enjoyed as part of a larger shared meal.

Tips to Make It Better

• Even cutting: Cut vegetables to similar sizes so they cook evenly.

  
  

• Gentle heat: Keep the stew at a slow simmer to prevent the coconut milk from splitting.

  
  

• Prepare components separately: Frying tempeh and tofu beforehand improves texture and prevents them from breaking apart.

A Dish Rooted in Togetherness

Sayur Lodeh is commonly served during Ramadan, especially for iftar, as it is comforting, nourishing, and easy to share. Its gentle richness makes it suitable after a day of fasting, while the variety of ingredients ensures a balanced meal.

This is a dish that reflects care and generosity. Simple, filling, and familiar, Sayur Lodeh remains a staple for communal tables and meaningful gatherings, reminding us how food brings people together.

Happy cooking!

This recipe is from Chef Alfie Jerome Mossadeg.