Vegetable Soup with Coconut Milk (Sayur Godog/Lodeh)
I love thin coconut milk in soup, such as Lodeh, and miss it from time to time. This recipe from Lita is a favourite.
I think this is very similar to Lodeh and I can’t tell the difference. I tweak the ingredients from time to time to suit whatever I have in the kitchen but the base spice, which is spicy, salty, and sweet, remains.
Ingredients:
1 green papaya, grated.
50 g dried shrimp
100 g sator beans (petai)
800 ml coconut milk (I use 400 ml of tinned coconut milk diluted in equal amount of water).
2 cm galangal, crushed
3 bay leaves
Salt and palm sugar, to taste
Vinegar - to taste (not as a flavouring agent but to lift up the salty and sweet flavours and cut the rich coconut milk somewhat)
Oil for sauteing
Paste:
10 shallots (bawang merah)
5 cloves garlic
5 chilies
Optional ingredients:
Tempe or Indonesian soy-bean cake
Tofu, preferably briefly fried or even frozen
Fried gizzard, chicken livers, or chicken hearts
Young jackfruit
Long beans
Directions:
Fry the paste gently in oil until fragrant and cooked. Add dried shrimp, galangal and bay leaves. Pour in warm coconut milk and bring to boil.
Add the green papaya, sator beans and any other optional ingredients. Bring to boil and cook until the vegetables are sufficiently tender. Serve hot.
