Sayur lodeh facts for kids
Indonesian mix vegetable soup dish with coconut milk
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| Type | Soup |
|---|---|
| Course | Main |
| Place of origin | Indonesia |
| Region or state | Central and eastern part of Java, Nationwide |
| Serving temperature | Hot or room temperature |
| Main ingredients | Coconut milk, vegetables (jackfruit, eggplant, chayote, melinjo, long beans, tofu, tempeh), chicken or beef stock |
Sayur lodeh is a yummy Indonesian vegetable soup. It's made with lots of different vegetables cooked in creamy coconut milk. This soup is super popular all over Indonesia, especially in Java.
Contents
What is Sayur Lodeh?
Sayur lodeh is a traditional Indonesian soup. It's known for its rich, creamy taste. This comes from the coconut milk used to cook it. It's a comforting dish often eaten as a main meal.
What's in Sayur Lodeh?
Sayur lodeh uses many fresh vegetables. Common ones include young jackfruit, eggplant, and chayote. You might also find melinjo beans and leaves. Long beans, green chili peppers, tofu, and tempeh are also popular additions. Sometimes, chicken or beef stock is added for extra flavor.
The Special Spice Mix (Bumbu)
The soup gets its amazing taste from a special spice mix called bumbu. This mix usually has shallots, garlic, and coriander. Other spices like candlenut, kencur powder, and turmeric powder are often included. A little dried shrimp paste, salt, and sugar complete the blend.
White or Yellow Soup?
You might see two main types of sayur lodeh. One is greenish-white, and the other is golden yellow. The difference is simple: the yellow one has turmeric in its spice mix. Sometimes, green stink beans are added for a unique flavor.
Sayur Lodeh vs. Sayur Asem
Sayur lodeh is similar to another Indonesian soup called sayur asem. Both use many of the same vegetables. But the main difference is the liquid. Sayur lodeh is creamy because it uses coconut milk. Sayur asem, on the other hand, uses a sour tamarind base. Some traditional Javanese recipes even add old, fermented tempeh for a deeper taste. This is sometimes called "yesterday's tempeh."
Where Did Sayur Lodeh Come From?
This delicious soup has a long history in Java, Indonesia. It's a big part of the Javanese people's traditions. In Javanese beliefs, sayur lodeh is very important. It's often used in a special ceremony called slametan. People believe it can help protect them from bad things. They think it can ward off dangers and disasters.
The royal court in Yogyakarta often cooks sayur lodeh together. They do this for the slametan ceremony. People believe it helps stop disasters like big storms, earthquakes, volcano eruptions, and sickness. Because it's so well-known in Javanese cuisine, sayur lodeh has spread. Today, it's also popular in nearby countries like Malaysia and Singapore. This is partly because Javanese people have moved to these places.
How to Enjoy Sayur Lodeh?
Sayur lodeh is usually served with steamed rice. You can have the rice on the side or mixed right into your bowl. Sometimes, it's served with sliced lontong, which are rice cakes.
Even though sayur lodeh is a vegetarian dish, people often eat it with other foods. These include ikan asin (salted fish) or opor ayam (chicken in coconut milk). You might also find it with empal gepuk (sweet fried beef) or beef serundeng (fried coconut flakes). A spicy chili sauce called sambal terasi is usually served separately.
In Malaysia and Singapore, when sayur lodeh is served with lontong, the whole dish is just called lontong. People often add dried squid sambal, boiled eggs, and coconut serunding to it.
