Sayur Lodeh

Method

1. 1

   Soften the aromatics

   Set a saucepan over medium heat and warm the oil for 1 minute. Add the shallots, garlic and chillies; cook for 5 minutes, stirring often, until soft and fragrant.

2. 2

   Fry the spices

   Add the galangal, turmeric and ground coriander. Cook over medium heat for 1 minute, stirring, until fragrant and the turmeric coats the aromatics.

3. 3

   Build the broth

   Pour in the stock and coconut milk, then stir in the salt and sugar. Bring to a gentle simmer over medium heat, about 5 minutes.

4. 4

   Simmer the beans and tofu

   Add the green beans and tofu. Simmer gently over low to medium-low heat for 8 minutes, until the beans are nearly tender and the tofu is hot through.

5. 5

   Finish with cabbage

   Stir in the cabbage and simmer gently for 4 to 6 minutes, until it is tender but still holds its shape. Remove the galangal before serving if you prefer not to leave it in the bowl.

Tips

• Keep the heat moderate while softening the garlic so it does not scorch and turn bitter.
• Avoid a hard boil once the coconut milk is in, as vigorous boiling can make it split.
• Cut the vegetables into similar-sized pieces so they cook evenly.

Swaps

• Use a mild green chilli instead of red chillies for less heat.
• Use diced aubergine in place of some of the green beans, adding it with the beans so it has time to soften.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently, without boiling.