Sayur Lodeh Kacang Jagung Muda - stewed vegetables in coconut milk

Ingredients

• 900 ml (from 1 coconut)coconut milk
• 100 mlchicken broth
• 5, boiledchicken gizzards
• 7snake beans
• 2carrots
• 100 gyoung corn
• 2salam leaves
• 3 cmgalangal
• 3 tbspoil
• 4shallots
• 4 clovesgarlic
• 1/2 tsppepper
• 2 cmturmeric
• 4candlenuts
• 1 1/2 tspterasi (shrimp paste)

Instructions

1. 1

   Prepare the ingredients

   Slice the boiled gizzards. Cut the snake beans into 1 cm pieces, and thinly slice the carrots and young corn. Pound or grind the shallots, garlic, pepper, turmeric, candlenuts and terasi into a paste.

2. 2

   Simmer the vegetables

   Put the coconut milk in a pan with the gizzards, snake beans, carrots, salam leaves, galangal and young corn. Bring the mixture to the boil.

3. 3

   Fry the spice paste

   Heat the oil in a pan and fry the spice paste for 4 minutes.

4. 4

   Finish the stew

   Add the fried paste to the coconut milk mixture and bring it back to the boil. Stir in the chicken broth and continue cooking until done.

What is sayur lodeh?

Sayur lodeh is an Indonesian vegetable stew, especially associated with Javanese cooking, in which vegetables simmer in a seasoned coconut-milk broth. It is adaptable to the vegetables available and is often served as part of a rice-based meal.

This version combines young corn, snake beans and carrots with chicken gizzards. A separately fried spice paste brings aromatic depth to the mild, creamy coconut base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The coconut milk and oil contribute most of the fat, while the vegetables and coconut milk supply carbohydrates. Chicken gizzards and chicken broth provide the main protein sources; serve with a moderate portion of rice and add fresh vegetables on the side to balance the plate.

The spice paste builds flavour

Aromatics: Shallots and garlic provide a savoury base, while turmeric adds an earthy note and colour. Candlenuts help give the paste body, and terasi contributes a concentrated, savoury flavour.

Frying: Cook the paste in oil for the full 4 minutes before adding it to the stew. This step helps its flavours develop in the oil rather than leaving the paste raw-tasting.

Choose the coconut milk carefully

Coconut milk: The recipe uses 900 ml, described as coming from 1 coconut. Stir it before measuring if it has separated, so the liquid and thicker parts are evenly combined.

Gentle heat: Bring the mixture to the boil as directed, then keep an eye on it as it cooks. A vigorous boil can make coconut milk more likely to separate, so reduce the heat once it reaches a simmer.

Cut the vegetables evenly

Snake beans: Pieces cut to 1 cm cook relatively quickly and are easy to eat alongside the other vegetables. Keep the cuts consistent so they soften at about the same rate.

Carrots and corn: Thin slices help these firmer ingredients cook through in the coconut milk. Slice the gizzards before simmering so they are ready to eat in spoonfuls.

Check the texture as it cooks

Vegetables: Cook until the carrots and beans are tender but still hold their shape. The recipe gives no exact final cooking time, so use their texture as the cue.

Broth: Add the 100 ml chicken broth after the spice paste has gone into the coconut milk mixture. Once the stew returns to a boil, continue cooking until the ingredients are done.

Make it a complete meal

Rice: Serve the stew with plain rice to soak up the coconut broth and make the vegetables and gizzards part of a filling meal. Keep the rice separate until serving so it does not absorb all the liquid.

Fresh contrast: A simple fresh vegetable side can balance the stew's rich, mellow flavour. Serve it alongside rather than stirring it into the pot.

Recipe notes & tips

• Pound or grind the spice ingredients thoroughly so the paste disperses evenly through the stew.
• Cut the snake beans into consistent 1 cm pieces, as specified, for more even cooking.
• Keep the carrots and young corn thinly sliced so they soften alongside the beans.
• Fry the spice paste for the full 4 minutes before adding it to the coconut milk.
• Watch the pot closely as the coconut milk comes to the boil, then lower the heat to avoid an aggressive simmer.

Variations

• Use firm tofu: Add cubes to the coconut milk mixture for another substantial ingredient.
• Add aubergine: Cut it into bite-sized pieces and simmer it with the other vegetables.
• Change the beans: Use green beans if snake beans are unavailable.
• Adjust the paste: Use less terasi for a milder savoury flavour.
• Make it vegetarian: Replace the chicken gizzards and chicken broth with suitable plant-based alternatives.

Common mistakes to avoid

• Boiling hard: Coconut milk may separate; lower the heat once the mixture reaches a boil.
• Uneven cuts: Larger pieces take longer to cook; keep the beans at 1 cm and slice carrots and corn thinly.
• Skipping the frying step: The paste can taste raw; fry it in oil for the full 4 minutes.
• Adding broth too early: Follow the method and add it after the spice paste has been mixed into the coconut milk.
• Stopping too soon: Check the vegetables for tenderness and continue cooking until they are done.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan, stirring carefully; add a small splash of water if the stew has thickened.

Frequently asked questions