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The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. You can eat it with fried salted fish and sambal terasi to accentuate it.Necessary cookies are absolutely essential for the website to function properly. Although creamy and tasty, sayur lodeh always needs some extra kick. Sometimes a slice of big red/green chilli is added, but in general, the dish is not spicy at all. Sayur lodeh has a light creamy taste and a strong hint of galangal and salam leaf. It’s possible to feature tens of different sayur lodeh recipes in one cooking blog. As long as you use shallots, garlic, coriander, galangal and salam leaves, there is no exact rule on what makes sayur lodeh. Ingredients : Asparagus, Aubergine, Carrots, Cabbage, Tofu, Water, Coconut Milk, Curry Powder, Salt, SugarSpice Paste : Red Chilli, Lemon Grass, Galangal, Tu. Some use shrimp paste, some don’t, some put turmeric and other people like it just plain white. The spices used are also slightly different from one person to the next. It’s basically a soup with a base of coconut milk, enhanced with a little bit of this and that.

Sayur lodeh is made of different vegetables, and similar to sayur asem, the ingredients used are not really fixed (except when used in a ceremony, as each ingredient must represent specific meaning). Each ingredient in the dish has symbolic meaning, believed to ward off possible calamity. In Javanese tradition, sayur lodeh is an important part in a selamatan (a traditional Javanese ceremony). It’s a typical dish in home cooking and is associated with Javanese cuisine.

Sayur lodeh is a popular Indonesian soup, made of vegetables and coconut milk.