However, cabbage, carrot, corn and pumpkin are sometimes added too. Typical ingredients used are eggplants, long beans, tempeh and tofu. Traditionally, jicama and potatoes are added but these days, many are more flexible with their selection. The dish is versatile as it accommodates various types of vegetables. Use the recommended amount suggested to replace the coconut milk.

If you do not mind a non-vegan option, cow milk is also a suitable ingredient. As a substitute, you can opt for soy milk or almond milk. It contributes to the creaminess of the dish. Substitute for coconut milkĬoconut milk is the primary ingredient in this recipe. Typically, bird eye chillies are added for a spicier version. If you like a subtle heat to the dish, add some slices of Cayenne chillies. Therefore, it is possible to make the dish suitable for children. This recipe delivers the right ratio to recreate the authentic taste. Too much coconut milk will make the dish overwhelmingly rich. When it comes to making the best sayur lodeh, you need to ensure a good balance of flavours and creaminess of the coconut milk. This recipe is extremely simple and does not require specific methods to perfect the dish. Meanwhile, lodeh directly describes a vegetable dish cooked in coconut milk until it softens. Sayur means vegetables in both the Indonesian and Malay languages.

If you are looking for an appetizing vegetable dish, this is the dish to try. The dish isn't only vegetarian but is also vegan. This simple recipe is from the state of Johor where it contains lemongrass and does not require sautéing of spices. There are several types of sayur lodeh found in Malaysia. This Johor specialtyis much loved by the Malay community and is a classic Hari Raya (Eid) celebration dish. Just like many Indonesian dishes, sayur lodeh is also very popular among Malaysians and Singaporeans.

This dish originated from Indonesia with links to the Javanese cuisine.

Sayur lodeh is a simple vegetable stew in coconut milk.

Sayur lodeh cookpad