Curries and Sambal
Authentic Singaporean Sayur Lodeh Recipe
Sayur Lodeh is a quintessential Singaporean dish featuring a medley of vegetables simmered in a rich, turmeric-stained coconut gravy. This soul-warming stew is traditionally served with lontong rice cakes and a dollop of spicy sambal tumis for the ultimate home-cooked experience.
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
- Per serving
- 320 kcal
Method
Prepare the rempah (spice paste) by blending shallots, garlic, turmeric, galangal, lemongrass, and dried shrimp with a little water until it forms a smooth paste.
Heat 3 tablespoons of oil in a large pot over medium heat. Add the rempah and sauté until the oil separates (pecah minyak) and the paste becomes fragrant and darker in color, about 10-12 minutes.
Add the water or stock to the pot and bring to a boil. Add the carrots and cabbage first as they take longer to cook, and simmer for 5 minutes.
Stir in the long beans, fried tempeh, and tofu puffs. Season with salt and a pinch of sugar to balance the flavors. Let it simmer for another 5-8 minutes until the vegetables are tender but not mushy.
Lower the heat and pour in the coconut milk. Stir gently and bring to a very gentle simmer. Do not let it boil vigorously to prevent the coconut milk from curdling.
Taste and adjust seasoning if needed. Remove from heat and serve hot with lontong (compressed rice cakes) or steamed rice and a side of sambal tumis.
Notes
Always sauté the rempah until the oil separates (pecah minyak) to ensure the raw taste of the aromatics is gone.
For a vegetarian version, replace the dried shrimp with fermented bean paste (tauco) or simply omit it and add more salt.
Do not overcook the vegetables; they should retain a slight bite to provide texture contrast against the creamy gravy.
If using store-bought coconut milk, choose the 'Kara' brand for a taste closest to local Singaporean home cooking.
