Sayur Lodeh Sunda Refrescante: Ensopado de Legumes com Coco Sundanese
(Sayur Lodeh Sunda Segar: Fresh Sundanese Coconut Veggie Stew)
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maio 11, 2025
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Ingredientes
-
200 grams Jaca jovem
(Fresh or canned young jackfruit, drained and shredded)
-
100 grams Feijão longo
(Cut into 5 cm pieces)
-
150 grams Abóbora amarela
(Descascado e cortado em cubos)
-
100 grams Berinjela
(Cut into bite-size pieces)
-
50 grams Berinjela tailandesa
(Halved, can substitute with small green eggplants)
-
100 grams Feijão-verde comprido
(Cut into inch lengths)
-
400 ml Leite de coco
(Fresh preferred, canned can substitute)
-
5 bulbs Chalotas
(Thinly sliced or finely chopped)
-
3 cloves Dentes de alho
(Picado)
-
3 pcs Cajus
(Lightly roasted and ground)
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3 cm Galanga
(Smashed)
-
1 stalk Caule de capim-limão
(Bruised)
-
2 cm Raiz de açafrão
(Fresh, peel and grind or grated)
-
3 pcs Pimentas de olho de pássaro
(Optional for spicy heat)
-
2 tablespoons Açúcar de palma
(Ajuste a gosto)
-
1 teaspoon Sal
(Ajuste a gosto)
-
2 tablespoons Óleo de cozinha
-
500 ml Água
(For cooking broth)
(Fresh or canned young jackfruit, drained and shredded)
(Cut into 5 cm pieces)
(Descascado e cortado em cubos)
(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)
(Picado)
(Lightly roasted and ground)
(Smashed)
(Bruised)
(Fresh, peel and grind or grated)
(Optional for spicy heat)
(Ajuste a gosto)
(Ajuste a gosto)
(For cooking broth)
Nutrição
- Porções: 4
- Tamanho da Porção: 1 tigela (300g)
- 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
Instruções
-
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.
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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.
-
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.
Mais sobre: Sayur Lodeh Sunda Refrescante: Ensopado de Legumes com Coco Sundanese
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.
