Sayur Lodeh
This Javanese cuisine is a kind of dish full of vegetables and tempeh in a coconut milk soup. Serve this with lontong or rice cake, will be perfect to indulge the need of traditional healthy food.

Ingredients
Making the Sayur Lodeh
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Garlic 50.0 g
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Onions 100.0 g
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Hazelnut 100.0 g
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Tempe 150.0 g
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Hot Water 2400.0 ml
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Sweet Corn 150.0 g
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Galangal 20.0 g
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Squash 150.0 g
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String Bean 150.0 g
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Bay Leaf 2.0 g
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Brown Sugar 10.0 g
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Jackfruit raw 150.0 g
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Green Eggplant 150.0 g
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Melinjo 70.0 g
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Ebi Prawn 4.0 g
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Thick Coconut Milk 400.0 g
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Royco Chicken Powder - 6 x 1 kg 40.0 g
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Merica
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Sugar
Preparation
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Making the Sayur Lodeh
- Saute White Spice until fragrant, add water and other spices then heat over medium heat.
- Enter the vegetables one by one starting from the most hard first: corn, young jackfruit, melinjo, bean, soybean and squash.
- Simmer until all vegetables are tender and then reduce the heat and enter the milk.
- Cook until slightly thickened vegetable soup when ready serve.