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Drinks and Coctails Recipes

  Added: Jun 16, 2006  •  Visited (560)  •  Print version Print this recipe (60)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Coconut - And - Vegetable Soup
(Sajur Lodeh)
What You Need:
  • 2 tablespoons vegetable oil
  • ¼ cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • ½ teaspoon trassi (shrimp paste, see Glossary)
  • 2 salam leaves (see Glossary)
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 2 teaspoons salt
  • 4 cups fresh coconut milk made from 4 cups coarsely chopped coconut and 4 cups hot water
  • 2 cups chicken stock, fresh or canned
  • ¼ pound cabbage, trimmed, quartered lengthwise, cored, separated into leaves and cut into 2-inch squares (about 2 cups)
  • ¼ pound yard beans (see Glossary) or fresh green string beans, trimmed, washed and cut into 1½-inch lengths
  • ½ pound vegetable pears, peeled and cut into 1-inch cubes (about 1½ cups)
  • 1 medium-sized sweet green bell pepper, seeded, deribbed and cut into 1-inch squares
  • ½ pound yellow or crookneck squash, scrubbed, cut lengthwise into quarters and cut crosswise into 1/8-inch.thick slices (about 1½ cups)
  • ½ pound breadfruit or jack fruit, peeled, quartered lengthwise, cored and cut into 1-inch cubes (about 1½ cups)
  • 1 fresh bean curd cake about 3 inches square, cut into ½-inch dice

  • How To Cook:
    1. In a heavy 6- to 8-quart casserole, heat the oil over moderate heat until a light haze forms above it.

    2. Drop in the onions and garlic and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown. Watch the onions carefully for any sign of burning and regulate the heat accordingly.

    3. Mix in the trassi, mashing it with the back of a spoon, salam leaves, coriander, cumin and salt and stir for a minute or so.

    4. Add the coconut milk and chicken stock, and then the cabbage, yard beans or string beans, vegetable pear, green pepper, squash, and breadfruit or jack fruit.

    5. Stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 30 minutes, or until all the vegetables are tender but still intact. Gently stir in the bean curd and simmer for 1 or 2 minutes longer to heat it through.

    6. Serve the sajur lodeh at once, from a heated tureen or large serving bowl.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Oceania » Java
    Main Ingredient » Fruits » Coconut
    Main Ingredient » Vegetables » Squash
    Main Ingredient » Berry » Breadfruit
    Dish » Soup


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