Sayur Lodeh, Eggplant, Long Beans and Tempeh in Spiced Coconut Broth

What you need

• 4 shallots, peeled; about 100 g (4 oz)
• 4 cloves garlic
• 5 large red chilies, seeded for a milder broth
• 3 candlenuts, or 2 macadamia nuts if you cannot find them
• 1 tsp shrimp paste, toasted in a dry pan until crumbly and fragrant
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 2 cm galangal, peeled and smashed, left whole
• 2 tbsp neutral oil
• 2 Indonesian bay leaves, daun salam, or omit
• 400 ml (1 can) coconut milk
• 800 ml (3 1/3 cups) water or light chicken stock
• 1 tbsp palm sugar, grated, or brown sugar
• 2 tsp salt, or to taste
• 400 g (14 oz) Asian eggplants, cut into thick wedges
• 200 g (7 oz) long beans, cut into 5 cm (2 in) lengths
• 250 g (9 oz) tempeh, cut into 2 cm (3/4 in) cubes
• 1 tomato, quartered

Method

Restated from the original video

1. 1

   Blend the shallots, garlic, chilies, candlenuts, shrimp paste, turmeric and coriander with a splash of water into a smooth, thick paste.

2. 2

   Heat the oil in a large pot over medium heat. Fry the paste, stirring, until fragrant and the raw smell is gone, about 5 min.

3. 3

   Add the galangal and bay leaves and stir 1 min.

4. 4

   Pour in the coconut milk and water. Add the palm sugar and salt and bring to a boil.

5. 5

   Add the eggplants, beans, tempeh and tomato. Return to a boil, then lower the heat to a gentle simmer.

6. 6

   Simmer, stirring now and then, until the eggplants and beans are tender, 12-15 min. Do not boil hard or the coconut milk may split.

7. 7

   Taste and adjust the salt and palm sugar. Remove the galangal and bay leaves.

8. 8

   Serve hot in bowls with steamed white rice.

Imported from dailycookingquest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.