Spiced Indonesian Lodeh with Tempeh and Long Beans
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Spice Paste
- 1
Blend ingredients
In a blender, add garlic, shallots, candlenuts, ground coriander, turmeric, and galangal.
- 2
Form paste
Blend until smooth, adding a little water if necessary to form a paste.
- 3
Sauté paste
Heat oil in a pan and sauté the paste until fragrant, about 3-5 minutes.
Preparing the Vegetables
- 1
Blanch beans
Blanch the long beans and set aside.
- 2
Combine base
In a large pot, combine the sautéed spice paste, vegetable broth, and lemongrass.
- 3
Simmer vegetables
Bring to a simmer and add the tempeh, carrots, and cabbage.
Tip: Do not boil the coconut milk; it should only simmer gently to prevent curdling.
How to Make Spiced Indonesian Lodeh with Tempeh and Long Beans
Total time: 1 h 33 min · Yields 4 servings
- 1
Simmer the Base
Allow the pot to simmer with the spices and vegetables for about 15 minutes.
- 2
Incorporate Coconut Milk
Stir in the coconut milk slowly and keep the heat low to avoid curdling.
- 3
Season and Simmer
Add the long beans, soy sauce, palm sugar, salt, kaffir lime leaves, and simmer for another 10 minutes.
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