Spiced Indonesian Lodeh with Tempeh and Long Beans

Name: Spiced Indonesian Lodeh with Tempeh and Long Beans
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 cloves of garlic; 3 shallots; 3 candlenuts or macadamia nuts; 1 teaspoon ground coriander; 2 teaspoons turmeric powder; 2 teaspoons galangal powder or fresh galangal; 2 tablespoons vegetable oil; 200 g tempeh; 150 g long beans; 1 medium carrot; 100 g cabbage; 200 ml thick coconut milk; 500 ml vegetable broth; 1 lemongrass stalk; 2 kaffir lime leaves; Salt to taste; 1 tablespoon palm sugar or brown sugar; 2 tablespoons soy sauce

Traditional Indonesian Vegetable Curry

Lodeh is a delicious and fragrant Indonesian vegetable stew, enhanced with rich coconut milk and a blend of spices, combined with the goodness of tempeh and long beans.

1 h 10 min
4
Intermediate

Ingredients

For the Spice Paste

4 cloves of garlic

peeled

3 shallots

peeled

3 candlenuts or macadamia nuts

1 teaspoon ground coriander

2 teaspoons turmeric powder

2 teaspoons galangal powder or fresh galangal

2 tablespoons vegetable oil

For the Vegetables

200 g tempeh

cut into cubes

150 g long beans

cut into 2-inch pieces

1 medium carrot

sliced

100 g cabbage

roughly chopped

200 ml thick coconut milk

500 ml vegetable broth

1 lemongrass stalk

bruised

2 kaffir lime leaves

For the Seasoning

Salt to taste

1 tablespoon palm sugar or brown sugar

2 tablespoons soy sauce

Preparation

Preparing the Spice Paste

Blend ingredients

In a blender, add garlic, shallots, candlenuts, ground coriander, turmeric, and galangal.

Form paste

Blend until smooth, adding a little water if necessary to form a paste.

Sauté paste

Heat oil in a pan and sauté the paste until fragrant, about 3-5 minutes.

Preparing the Vegetables

Blanch beans

Blanch the long beans and set aside.

Combine base

In a large pot, combine the sautéed spice paste, vegetable broth, and lemongrass.

Simmer vegetables

Bring to a simmer and add the tempeh, carrots, and cabbage.

Do not boil the coconut milk; it should only simmer gently to prevent curdling.

Cooking Process

Simmer the Base

Allow the pot to simmer with the spices and vegetables for about 15 minutes.

Incorporate Coconut Milk

Stir in the coconut milk slowly and keep the heat low to avoid curdling.

For added richness, use freshly made coconut milk if available.

Season and Simmer

Add the long beans, soy sauce, palm sugar, salt, kaffir lime leaves, and simmer for another 10 minutes.

Plating & Serving