خضروات سودانية طازجة مع جوز الهند: يخنة الخضروات بجوز الهند السونداني
(Sayur Lodeh Sunda Segar: Fresh Sundanese Coconut Veggie Stew)
(0 المراجعات)
المكونات
-
200 grams ثمار البابايا الصغير
(Fresh or canned young jackfruit, drained and shredded)
-
100 grams الفاصوليا الطويلة
(Cut into 5 cm pieces)
-
150 grams اليقطين الأصفر
(مقشر ومقطع إلى مكعبات)
-
100 grams الباذنجان
(Cut into bite-size pieces)
-
50 grams الباذنجان التايلاندي
(Halved, can substitute with small green eggplants)
-
100 grams فاصوليا طويلة
(Cut into inch lengths)
-
400 ml حليب جوز الهند
(Fresh preferred, canned can substitute)
-
5 bulbs الشالوت
(Thinly sliced or finely chopped)
-
3 cloves فصوص الثوم
(مفروم)
-
3 pcs جوز الكندل
(Lightly roasted and ground)
-
3 cm الزنجبيل الغالي
(Smashed)
-
1 stalk سيقان الليمون العطرية
(Bruised)
-
2 cm جذر الكركم
(Fresh, peel and grind or grated)
-
3 pcs فلفل عين الطائر
(Optional for spicy heat)
-
2 tablespoons سكر النخيل
(اضبط حسب الذوق)
-
1 teaspoon ملح
(اضبط حسب الذوق)
-
2 tablespoons زيت الطهي
-
500 ml ماء
(For cooking broth)
(Fresh or canned young jackfruit, drained and shredded)
(Cut into 5 cm pieces)
(مقشر ومقطع إلى مكعبات)
(Cut into bite-size pieces)
(Halved, can substitute with small green eggplants)
(Cut into inch lengths)
(Fresh preferred, canned can substitute)
(Thinly sliced or finely chopped)
(مفروم)
(Lightly roasted and ground)
(Smashed)
(Bruised)
(Fresh, peel and grind or grated)
(Optional for spicy heat)
(اضبط حسب الذوق)
(اضبط حسب الذوق)
(For cooking broth)
التغذية
- الحصص: 4
- حجم الحصة: 1 وعاء (300غ)
- Calories: 320 kcal
- Carbohydrates: 30 g
- Protein: 5 g
- Fat: 20 g
- Fiber: 8 g
- Sugar: 7 g
- Sodium: 550 mg
- Cholesterol: 0 mg
- Calcium: 60 mg
- Iron: 2.8 mg
التعليمات
-
1 - Prepare Vegetables:
Wash and chop all vegetables as directed including shredding young jackfruit, slicing shallots and garlic.
-
2 - Make Spice Paste:
Grind shallots, garlic, candlenuts, turmeric, and bird's eye chilies into a smooth paste using mortar and pestle or food processor.
-
3 - Sauté Spice Paste:
Heat cooking oil in a pot over medium heat. Add lemongrass and galangal, then sauté the spice paste until aromatic and oil separates.
-
4 - Add Vegetables and Liquid:
Add the young jackfruit, pumpkin, eggplants, and long beans. Pour in water and bring to a gentle boil.
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5 - Simmer the Stew:
Lower heat, add coconut milk, palm sugar, and salt. Simmer uncovered for 15 minutes until vegetables are tender but not mushy.
-
6 - Final Adjustments:
Taste and adjust seasoning if needed. Remove lemongrass stalk and galangal before serving.
-
7 - Serving:
Serve hot as a main dish with steamed white rice or as a side vegetable curry.
Wash and chop all vegetables as directed including shredding young jackfruit, slicing shallots and garlic.
Grind shallots, garlic, candlenuts, turmeric, and bird's eye chilies into a smooth paste using mortar and pestle or food processor.
Heat cooking oil in a pot over medium heat. Add lemongrass and galangal, then sauté the spice paste until aromatic and oil separates.
Add the young jackfruit, pumpkin, eggplants, and long beans. Pour in water and bring to a gentle boil.
Lower heat, add coconut milk, palm sugar, and salt. Simmer uncovered for 15 minutes until vegetables are tender but not mushy.
Taste and adjust seasoning if needed. Remove lemongrass stalk and galangal before serving.
Serve hot as a main dish with steamed white rice or as a side vegetable curry.
المزيد عن : خضروات سودانية طازجة مع جوز الهند: يخنة الخضروات بجوز الهند السونداني
Sayur Lodeh Sunda Segar: A Cultural and Culinary Delight
Sayur Lodeh Sunda Segar is a traditional Sundanese vegetable stew inspired by the food culture of West Java, Indonesia. It features a medley of fresh local vegetables stewed slowly in rich, creamy coconut milk infused with aromatic herbs and spices unique to Sundanese cuisine. This dish stands out by its vibrant colors, fresh ingredients, and balance of flavors which showcase the Indonesian love for freshness and harmonious taste profiles.
Traditionally, Sayur Lodeh is cooked communally, signifying hospitality and togetherness. Using coconut milk imparts a texture unique compared to light broths in other vegetable soups across the region. Vegetable selection varies with seasons but generally includes pumpkin, long beans, eggplants, and young jackfruit – each adding its distinctive flavor and nutrient profile.
The inclusion of herbs like galangal, lemongrass, and turmeric root endows not only flavor but health benefits like anti-inflammatory properties. Adjusting palm sugar balances the dish’s mild sweetness against savory and spicy notes, typical of Indonesian dishes.
Cooking tip: Be mindful not to overcook vegetables to preserve natural texture and color, enhancing the eating experience.
For home cooks and food lovers, this recipe invites experimentation with regional vegetables while honoring authentic Sundanese culinary traditions. It is an excellent choice for vegetarians or those seeking wholesome comfort food with a global twist.
Overall, Sayur Lodeh Sunda Segar celebrates the simplicity and richness of Indonesian veggie stews through fresh garden produce and creamy coconut essence, perfect for sharing at family meals or warm, nurturing dinners.
