7 Most Special, Savory, and Appetizing Lodeh Vegetable Recipes - Guaranteed Practical

Kapanlagi.com - Lodeh vegetables are a popular dish in the country. This coconut milk-based vegetable dish is combined with various vegetables that make its taste delicious and appetizing. The method and recipe for lodeh vegetables are considered practical and often become the mainstay menu for housewives.

When hearing the word lodeh vegetables, what comes to mind is its delicious and tasty taste. Lodeh vegetables are often served together with tempeh or tofu, making it even more appetizing and suitable as a main dish. Lodeh vegetables are combined with a variety of vegetables such as long beans, young jackfruit, chayote, or young melinjo leaves.

Yes, its taste is very distinctive and popular as a delicious dish in the country. During the fasting month, lodeh vegetables can be the main menu for suhoor or iftar. Because besides being delicious, making this vegetable dish is very simple and not complicated.

The recipe for lodeh vegetables can be found in the review below. Here is the lodeh vegetable recipe that has been summarized by kapanlagi.com from various sources.

1. Eggplant Lodeh Recipe

(credit: Instagram.com/@trisulistijani.2908)

Lodeh can be combined with various types of vegetables, one of which is eggplant. Yes, the following eggplant lodeh recipe can be the most delicious main menu for you.

Ingredients:

- 1 pack of eggplant, approximately 500 grams, cut according to taste.

- A handful of melinjo leaves.

- 4 shallots, sliced.

- 3 cloves of garlic, sliced.

- Bay leaves.

- 1/2 coconut for coconut milk.

- Green chili, sliced.

- 1 tablespoon of oyster sauce.

- Galangal.

How to make lodeh:

- First, prepare all the ingredients and sauté the sliced ​​spices until wilted, then add the bay leaves and galangal.

- Then add the eggplant and stir. Add salt, sugar, and seasoning.

- Then cook until wilted, add enough water to soften the eggplant.

- Cook until the water decreases, then adjust the taste.

- Add the coconut milk and stir briefly.

- Cook until done.

- Eggplant lodeh is ready to be served.

2. Recipe for Tempe and Tofu Lodeh Vegetables

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One ingredient that cannot be missed from lodeh vegetables is a combination of tempe and tofu. Yes, not only fried to be a side dish, but tempe and tofu can be cooked together with lodeh vegetables. Here is the recipe for tempe and tofu lodeh vegetables.

Ingredients:

- 1 box of tempeh, cut into cubes according to taste.

- 1 box of tofu, cut into cubes according to taste and fry until the outside is dry.

- 2 leaves of kaffir lime.

- 200 ml of coconut milk.

- 1 slice of galangal, crushed.

- Sugar.

- Salt.

- Seasoning.

Smooth seasoning:

- 2 candlenuts.

- 2 cm turmeric.

- 4 cloves of garlic.

- 8 cloves of shallots.

- 7 bird's eye chilies.

How to make lodeh vegetables:

- First, sauté the smooth seasoning with oil until fragrant. Then add a little water to the seasoning, stir until evenly mixed and cook until boiling.

- Put the tempe and tofu into the seasoning, add galangal and kaffir lime leaves.

- Then cook until the seasoning is absorbed into the tofu and tempeh.

- Add coconut milk, then cook until boiling.

- Lodeh vegetables are ready to be served.

3. Special Jackfruit Lodeh Recipe

(credit: Instagram.com/@dapurmbahsosro)

Young jackfruit is one of the most popular ingredients used to make lodeh. That's why this jackfruit lodeh recipe below can be your reference for the main menu for sahur or iftar.

Ingredients:

- 2000 cc coconut milk from 2 coconuts.

- 300 grams chayote, cut as desired.

- 3 cm galangal, crushed.

- 1 eggplant, cut as desired.

- 200 grams young jackfruit, cut as desired.

- 100 grams young melinjo leaves.

- 2 bay leaves.

- 2 tsp grated palm sugar.

- 8 long beans, cut as desired.

- 3 green chilies, sliced.

- 1/2 tsp coriander.

- -2 tbsp salt.

- 1/2 tsp fried shrimp paste.

The ground spices:

- 3 cloves garlic.

- 2 cm lesser galangal.

- 8 shallots.

- 3 roasted candlenuts.

How to make lodeh:

- First, boil the coconut milk, ground spices, bay leaves, and galangal until fragrant.

- Then add the young jackfruit, palm sugar, and salt, boil until cooked.

- Add chayote, eggplant, long beans, green chilies, and young melinjo leaves, cook until done.

- Lodeh is ready to be served.

4. Rebung Vegetable Lodeh Recipe

(credit: Instagram.com/@dapuraida01)

Rebung (bamboo shoots) can be added to the vegetable lodeh recipe to enhance the taste of this traditional dish. The recipe for rebung vegetable lodeh is as follows.

The ingredients:

- 100 ml thick coconut milk.

- 1/2 kg bamboo shoots, cleaned and soaked overnight.

- 1/2 bunch of long beans, cut as desired.

- 2 pieces of kaffir lime leaves.

- Sugar and salt to taste.

The ground spices:

- 7 bird's eye chilies.

- 3 candlenuts.

- 8 shallots.

- 1 piece of galangal.

- 5 cloves of garlic.

- 1 red chili.

- 1 red chili.

How to make:

- First, boil the bamboo shoots for 10 minutes, then drain the water and set aside.

- Next, boil approximately 500 ml of water, then sauté the ground spices and kaffir lime leaves until fragrant.

- Pour into the boiling water, then add sugar and salt.

- Add the long beans and coconut milk, stir until boiling without breaking the coconut milk.

- Cook until the vegetables are tender, and adjust the taste.

- Remove from heat and the rebung vegetable lodeh is ready to be served.

5. Recipe for Labu Siam Lodeh

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Labu siam is one of the vegetable variations that you can choose to use as an ingredient for lodeh. Here is a delicious and addictive recipe for Labu Siam Lodeh.

Ingredients:

- 1 piece of labu siam, cut according to taste, wash and sprinkle with salt, set aside.

- 1/4 block of tempeh, cut into cubes and fry briefly.

- 3 pieces of white tofu, cut into cubes and fry briefly.

- 65 cc coconut milk.

- Sufficient amount of water.

- Bird's eye chili according to taste.

- Sufficient amount of coriander.

- Salt, sugar, and powdered broth according to taste.

Ground spices:

- 4 shallots.

- 3 cloves of garlic.

- 1 cm turmeric.

- 1 cm lesser galangal.

- 2 cm galangal.

- 1 candlenut.

How to make lodeh:

- First, sauté the ground spices until fragrant.

- Then add coconut milk to the sautéed spices, add enough water. Cook until boiling.

- Add labu siam, then wait until cooked.

- Add tempeh and tofu, let it boil until the spices are absorbed.

- Adjust the taste and the lodeh is ready to be served.

6. Recipe for White Tofu Lodeh

(credit: cookpad)

You can make a delicious lodeh vegetable dish using just tofu. It's practical and very simple to make for sahur menu. Here is the recipe for white tofu lodeh.

The ingredients:

- 5 pieces of white tofu, clean and cut into squares.

- 10 cloves of shallots.

- 20 chili peppers.

- 3 bay leaves, torn a little to release the aroma.

- 7 cloves of garlic.

- 1 sachet of flavor enhancer.

- 5 candlenuts.

- 1 section of galangal, crushed.

- 2 instant coconut milk.

- 1 ½ tbsp salt.

- 2 sachets of monosodium glutamate.

How to make lodeh vegetable dish:

- First, boil the tofu until it boils and releases foam in the water. Then drain.

- Sauté the spices and grind the shallots, garlic, chili peppers, and candlenuts.

- Add tofu, galangal, bay leaves, and ground spices. Stir until it boils.

- Then add salt, flavor enhancer, and monosodium glutamate. Stir until well mixed.

- Add coconut milk, wait until it boils.

- Remove from heat and the lodeh vegetable dish is ready to be served.

7. Lompong Vegetable Lodeh Recipe

(credit: Instagram.com/@ocha_chupid)

The following lompong vegetable lodeh recipe can be served as a delicious dish. Just take a look at the review of the lompong vegetable lodeh recipe.

The ingredients:

- 1 bundle of lompong vegetables, peel and cut into pieces and wash thoroughly.

- 100 grams of fresh shrimp.

- 1 section of galangal, crushed.

- Sufficient amount of flavor enhancer.

- 1 liter of coconut milk.

- Sufficient amount of salt.

- 2 pieces of kaffir lime leaves.

- 1 tablespoon of brown sugar.

The ground spices:

- 100 grams of bird's eye chili.

- 6 cloves of shallots.

- 3 cloves of garlic.

- 2 red chilies.

- 1 section of turmeric.

How to make lompong vegetable lodeh:

- First, clean the shrimp from its shells and set aside.

- Sauté the ground spices with kaffir lime leaves and galangal. Sauté until fragrant and the spices are cooked.

- Add the fresh shrimp and mix well. Then add the lompong vegetables and mix again until well combined.

- Add a little water and wait until the lompong vegetables are tender.

- Add the coconut milk, brown sugar, salt, and flavor enhancer.

- Stir continuously to prevent the coconut milk from breaking.

- Remove from heat and the lompong vegetable lodeh is ready to be served.

Those are 7 special, savory, and appetizing lompong vegetable lodeh recipes, guaranteed to be very practical. The above recipes can be used as a reference for suhoor and iftar menus.

Source: brilio.net

(kpl/nlw)