Because of Javanese migration to neighboring countries, today sayur lodeh is also popular in Malaysia and Singapore. It is well known in Javanese cuisine and has spread throughout Indonesia and the region. It is believed this can deter disasters such as wind storm, earthquake, volcanic eruption, drought and plague. The people and the Keraton (court) of Yogyakarta often communally cook sayur lodeh for the slametan ceremony. According to Javanese Kejawen beliefs, sayur lodeh is an essential part of the slametan ceremony and it is believed as tolak bala, to ward off possible danger and disaster. The origin of the dish can be traced to the Javanese people's tradition of Java. This old tempeh is known as "yesterday's tempeh" or "rotten tempeh" ( Javanese: tempe bosok). To add aroma and taste, an authentic Javanese sayur lodeh recipe might include ground old tempeh. The ingredients of sayur lodeh are similar to sayur asem, with the main difference in its liquid portion, sayur lodeh is coconut-milk based while sayur asem is tamarind based. The greenish white sayur lodeh is made without turmeric, while the golden yellow one has turmeric in it. There are two main variants of sayur lodeh soup based on its colour the white and yellow lodeh. The bumbu spice mixture includes ground chili pepper (optional, depending on the desired degree of spiciness), shallot, garlic, candlenut, coriander, kencur powder, turmeric powder (optional), dried shrimp paste, salt and sugar. After 10 minutes, add the cabbage and sweetcorn. Ingredients Ĭommon ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in coconut milk and sometimes enriched with chicken or beef stock. Bring the pan up to a gentle simmer, and cook the veggies in the coconut milk for about 10 minutes. Sayur lodeh is an Indonesian vegetable soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine.
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