Lodeh Vegetable Tempeh Shrimp Eggplant, this Soup is delicious

Tempe shrimp eggplant lodeh recipe

This is a recipe for tempeh, shrimp, eggplant lodeh. A legendary culinary recipe from Java that still exists today.

Sayur lodeh is very popular, especially in Java. Vegetables that have become the daily meal of many people. The taste of the vegetables is savory and spicy.

Plus vegetable fillings and can be filled with animal protein in it, making it even more delicious to eat. It is very easy to get lodeh vegetables in typical Javanese restaurants at quite cheap prices.

You can also cook your own sayur lodeh at home because it’s perfect for lunch.

Not the usual lodeh vegetables because this one is more special. Sayur lodeh filled with eggplant, prawns and tempeh for a better taste.

Then, how to cook this special tempeh, eggplant, prawn lodeh vegetable recipe? For more details, please read the following description.

Ingredient :

1. 200 grams of small shrimp
2. 1 eggplant cut into pieces
3. 100 grams of semangit tempeh, cut into cubes
4. 500 ml of coconut milk
5. 5 large green chilies, cut obliquely
6. 2 green tomatoes cut
7. 3 bay leaves
8. 5 pieces of lime leaves
9. 3 cm galangal crushed
10. ½ teaspoon salt
11. ½ teaspoon granulated sugar
12. Broth powder to taste
13. Right amount of oil

Softened seasoning

1. 8 shallots
2. 5 cloves of garlic
3. 4 candlenuts
4. 1 teaspoon coriander
5. 2 cm kencur

How to cook tempeh, eggplant, shrimp lodeh

• After all the ingredients and seasonings for the tempeh and eggplant lodeh vegetable recipe above are prepared, you can immediately cook it with the following steps.
• First clean the shrimp under running water. Remove head and shell, set aside.
• Next, grind all the spices that have been prepared. After that, heat a frying pan and add enough cooking oil for sautéing. Once hot, sauté the ground spices until fragrant.
• Add the prawns and stir evenly with the spices until they are reddish in color. Then, add the other ingredients one by one to the frying pan, except the tomatoes and green chilies. Reduce the heat of the stove and keep stirring slowly.
• After the coconut milk has reduced slightly, add the chopped tomatoes and green chilies. Keep stirring. Taste the broth a little to correct the taste. If you feel it’s not right, just add enough broth powder. Stir again evenly.
• Turn off the stove and the lodeh, eggplant, shrimp, and tempeh vegetables are cooked.
• Prepare a large bowl for plating. Remove and place the cooked tempeh, eggplant, shrimp lodeh in a bowl. Sprinkle fried onions, if any.
• Finally, the recipe for lodeh vegetables, eggplant, tempeh, shrimp is cooked and ready to be tasted. Guaranteed to taste good especially eaten with a plate of warm rice. Good luck.