Sayur Lodeh

Name: Sayur Lodeh
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 servings
Cuisine: Bruneian
Ingredients: 200g long beans, cut into 5cm pieces; 200g cabbage, shredded; 1 eggplant, cubed; 100g tofu puffs, halved; 2 tbsp dried shrimp, soaked; 400ml coconut milk; 500ml water; 4 shallots, sliced; 3 cloves garlic, minced; 2 red chillies, sliced; 1 tsp turmeric powder; 1 stalk lemongrass, bruised; 2 tbsp vegetable oil; Salt and sugar to taste

Sayur Lodeh (SAH-yoor LOH-deh)

Vegetables in Coconut Gravy

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 204 kcal

Mixed vegetables simmered in a spiced coconut milk gravy with dried shrimp, creating a creamy, savory side dish that pairs perfectly with rice.

Nutrition & Info

Protein 6.0g

Carbs 18.0g

Fat 12.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

large pot cutting board ladle

Presentation Guide

Vessel: deep serving bowl

Garnishes: fried shallots

Accompaniments: steamed rice, sambal

Ingredients

200g long beans, cut into 5cm pieces
200g cabbage, shredded
1 eggplant, cubed
100g tofu puffs, halved
2 tbsp dried shrimp, soaked
400ml coconut milk
500ml water
4 shallots, sliced
3 cloves garlic, minced
2 red chillies, sliced
1 tsp turmeric powder
1 stalk lemongrass, bruised
2 tbsp vegetable oil
Salt and sugar to taste

Instructions

1
Heat oil and fry shallots, garlic, and chillies until fragrant.
2
Add dried shrimp and turmeric, stir for 1 minute.
3
Pour in water and coconut milk, add lemongrass, and bring to a gentle simmer.
4
Add eggplant and long beans first as they take longer to cook. Simmer 10 minutes.
5
Add cabbage and tofu puffs, cook another 5-7 minutes until all vegetables are tender.
6
Season with salt and sugar to taste. Serve warm.

💡

Did You Know?

Sayur Lodeh is considered a "peacemaker" dish in Bruneian cooking — its mild, creamy flavor balances the heat of sambal and rendang on the same table.

Chef's Notes

Equipment Tips

large pot
cutting board
ladle

Garnishing

fried shallots

Accompaniments

steamed rice, sambal

The Story Behind Sayur Lodeh

Sayur Lodeh is a communal vegetable dish that appears at virtually every Bruneian meal spread. Its origins lie in the Malay tradition of cooking whatever vegetables are available in coconut milk, making it both practical and delicious. The dish demonstrates the Bruneian kitchen's talent for turning simple garden vegetables into something rich and satisfying.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: Traditional Malay

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