House recipe
🥥 Sajoer lodeh
Cabbage, long beans, carrot and courgette simmered in a lightly spiced coconut broth, served over rice.
Allergens. Contains: none listed. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 4 shallot, roughly chopped
- 3 cloves garlic
- 1 fresh red chilli, deseeded for less heat
- 2 cm galangal, sliced
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 2 tbsp sunflower oil
- 1 stalk lemongrass, bruised
- 2 bay leaves
- 400 ml coconut milk
- 250 g white cabbage, in strips
- 150 g yardlong beans (kousenband), in 4 cm lengths
- 1 carrot, sliced
- 1 courgette, in half-moons
- 1 tsp palm sugar
- 1 tsp salt
- 300 g long-grain rice
Method
- Blend or pound the shallots, garlic, chilli and galangal with the ground coriander and turmeric to a rough paste.
- Start the rice cooking according to the packet.
- Fry the paste in the oil in a large pan over medium heat for 3–4 minutes, stirring, until it smells sweet and loses its raw edge.
- Add the lemongrass, bay leaves, coconut milk and 400 ml water and bring to a gentle simmer.
- Add the carrot and long beans and cook for 5 minutes, then add the cabbage and courgette and cook 5 minutes more, until everything is just tender.
- Season with palm sugar and salt, fish out the lemongrass and bay leaves, and ladle over rice.