Sayur Lodeh is a warm, comforting dish of vegetables simmered in a spiced coconut broth. Loved across Singapore and often paired with lontong (compressed rice cakes), this recipe delivers hearty, home-style flavor with a deeply aromatic base. It’s also fully adaptable for vegetarian meals!
Ingredients
- 200g cabbage, roughly chopped
- 1 carrot, sliced
- 100g long beans, cut into 2-inch lengths
- 1 small eggplant, cubed
- 1 block firm tofu (cubed and fried)
- 1 block tempeh (sliced and fried)
- 400ml coconut milk
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- Salt to taste
- 1 tsp sugar
Spice Paste
- 4 shallots
- 3 cloves garlic
- 3 red chillies
- 2 candlenuts
- 1 tsp turmeric powder
- 1/2 tsp ground coriander
- 1/2 tsp belacan (optional)
Instructions
- Blend the spice paste ingredients until smooth.
- Heat oil in a pot. Sauté paste until fragrant and oil separates.
- Add lemongrass and lime leaves, stir to release aroma.
- Pour in coconut milk, bring to gentle simmer (do not boil).
- Add vegetables, tofu, and tempeh. Simmer until tender (20–30 mins).
- Season with salt and sugar. Serve hot with rice or lontong.
Tips for Perfect Sayur Lodeh
- Use full-fat coconut milk for creamier texture.
- Fry tofu and tempeh beforehand to retain structure.
- Great as a next-day dish — flavors deepen overnight.
Serving Suggestions
Sayur Lodeh is traditionally served with lontong (compressed rice cakes) or steamed rice. Pair it with sambal for an extra kick.
Craving Sayur Lodeh but no time to prep? We make it fresh daily at Serangoon BBQ & Curry — slow-simmered, ready to enjoy at home.