 Indonesian mix vegetable soup dish with coconut milk | |
| Type | Soup |
|---|---|
| Course | Main |
| Place of origin | Indonesia |
| Region or state | Central and eastern part ofJava, Nationwide |
| Serving temperature | Hot or room temperature |
| Main ingredients | Coconut milk,vegetables (jackfruit,eggplant,chayote,melinjo,long beans,tofu,tempeh),chicken orbeef stock |
Sayur lodeh is a popularIndonesianvegetable soup prepared fromvegetables cooked incoconut milk,[1] and is most often associated withJavanese cuisine.[2]
Common ingredients are young unripejackfruit,eggplant,chayote,melinjo beans and leaves,long beans, greenchili pepper,tofu andtempeh, cooked in coconut milk and sometimes enriched withchicken orbeef stock. Thebumbu spice mixture includes ground chili pepper (optional, depending on the desired degree of spiciness),shallot,garlic,candlenut,coriander,kencur powder,turmeric powder (optional), driedshrimp paste, salt and sugar.[3] There are two main variants of sayur lodeh soup based on its colour: the white and yellow lodeh. The greenish white sayur lodeh is made without turmeric, while the golden yellow one has turmeric in it. Sometimes, greenstink beans are added.
The ingredients of sayur lodeh are similar tosayur asem, with the main difference in its liquid portion; sayur lodeh is coconut-milk based while sayur asem istamarind based. In order to add aroma and taste, an authentic Javanese sayur lodeh recipe might include ground oldtempeh. This old tempeh is known as "yesterday's tempeh" or "rotten tempeh" (Javanese:tempe bosok).[4]
The origin of the dish can be traced to theJavanese people's tradition ofJava. According toJavaneseKejawen beliefs,sayur lodeh is an essential part of theslametan ceremony, and it is believed astolak bala, to ward off possible danger and disaster.[5] The people and theKeraton (court) ofYogyakarta often communally cooksayur lodeh for theslametan ceremony. It is believed this can deter disasters such as windstorm,earthquake, volcanic eruption, drought and plague. It is well known inJavanese cuisine and has spread throughout Indonesia and the region.[2] Because of Javanese migration to neighboring countries, todaysayur lodeh is also popular inMalaysia andSingapore.[6]
Sayur lodeh can be served withsteamed rice (separated or mixed in one plate), or with sliced rice cake, calledlontong . This is typical for Singapore and Malaysia (nasi himpit). Driedsquid sambal, boiled egg and coconutserunding are often added tolontong.
Althoughsayur lodeh is basically avegetarian dish, it is popularly consumed withikan asin (salted fish),opor ayam,empal gepuk or beefserundeng.Sambal terasi ("shrimp paste chili sauce") is usually served separately.
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