Sayur Lodeh

Work top to bottom — prep ahead while timers run

1. 1

   In a small pot, bring 250 ml water to a boil with the bruised lemongrass, garlic and turmeric to make a golden, fragrant broth base.

   Why? Building a flavour-packed water broth first means you need only a splash of coconut milk later — the aroma comes from spices, not fat.

   💡 Tip: Turmeric stains — avoid stirring with a pale wooden spoon.

   Next up:Add the carrot batons and simmer 3 min, then add the long beans and cabbage and cook 3 min until just tender.

2. 2 6 min · hands-free

   Add the carrot batons and simmer 3 min, then add the long beans and cabbage and cook 3 min until just tender.

   Why? Adding vegetables in order of firmness — carrot first, leafy last — keeps every piece at the right bite and preserves the most fibre and vitamins.

   💡 Tip: Don't overcook — a little residual crunch tastes better.

   06:00

   Start timerReset

   Next up:Slip in the tofu and tempeh cubes, stir gently, and simmer 3 min to let them soak up the broth.

3. 3

   Slip in the tofu and tempeh cubes, stir gently, and simmer 3 min to let them soak up the broth.

   Why? Tofu plus tempeh are the dish's protein source — the two complement each other so a fully plant-based bowl still hits a proper protein target.

   Watch out: Stir gently — tofu breaks apart easily.

   Next up:Finally pour in the lite coconut milk with a pinch of salt, drop to low heat until it just simmers, then turn off — don't let it boil hard.

4. 4

   Finally pour in the lite coconut milk with a pinch of salt, drop to low heat until it just simmers, then turn off — don't let it boil hard.

   Why? Just 40 g of lite coconut milk replaces the traditional rich santan — half the fat, still silky; boiling coconut milk hard splits it, so keep the heat low.

   💡 Tip: For a bigger meal, serve with half a bowl of brown rice — the gravy is lovely spooned over it.