TURMERIC STEW PASTE
POPULAR INDONESIAN DISH
Simple and easy traditional Indonesian vegetable turmeric stew paste. Think stir-fry, but with a heightened culinary experience and quick meal idea. The golden yellow hue of the stew comes from the turmeric, and the savoury hints of shrimp. The authentic flavour of Sayur Lodeh is a unique addition to any meal, providing a refreshing and versatile flavour. The careful blending of fresh components produces a delicious, perfectly balanced stew. The dish is classically served with rice, rice cakes or noodles, making it a beloved dish among Indonesians due to its easy preparation. This dish will sooth you in the most comforting way.
How to make Sayur Lodeh traditionally:
2 steps, ready in 35 minutes, serves 2-4
Recommended ingredients: eggplant, cabbage, carrots, green beans, 250mL coconut milk, 250mL Sayur Lodeh paste, 600mL water
Cook with vegetables for 20-25 minutes on medium heat. Serve with rice, noodles or lontong/ketupat (rice cake).
Other ways to use:
Stir fry, condiment (on eggs) dip, marinade and bake/grill (seafood).
Recipe ideas to try:
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