🇧🇳 Bruneian Cuisine

Sayur Lodeh

Vegetables in Coconut Gravy

Prep Time 20 min

Servings 5

Difficulty Easy

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.

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.