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Lontong Sayur Lodeh Recipe – Indonesian Vegetable Stew

ByLumina Liu August 29, 2025

You know that feeling, right?

When you’ve got a random collection of vegetables that are teetering on the edge of “still good” and “science experiment,” and somehow you need to transform them into something that doesn’t scream “I’m winging it here.”

That’s when I remembered a conversation I’d had with my neighbor Sari, who’d grown up in Jakarta and had this way of talking about her grandmother’s cooking that made my mouth water from three apartments away.

She’d mentioned this dish called Lontong Sayur Lodeh – a coconut-rich vegetable stew that could apparently make magic happen with whatever vegetables you had on hand.

It’s like a warm hug in a bowl,” she’d said, “but also dinner.” At the time, I’d nodded politely while secretly thinking it sounded complicated and intimidating, the way Indonesian food often does to someone whose spice cabinet consists mainly of salt, pepper, and that jar of paprika I bought three years ago.

But standing there in my kitchen, with a sad eggplant and some potatoes that were starting to sprout eyes, I decided it was time to stop being intimidated by delicious food.

And let me tell you – this Lontong Sayur Lodeh (Indonesian Vegetable Stew With Compressed Rice Cakes) recipe turned out to be exactly the kind of forgiving, soul-warming dish that every home cook needs in their back pocket.

Authentic Lontong Sayur Lodeh Recipe – Indonesian Coconut Curry

 

Lontong Sayur Lodeh is essentially Indonesia’s answer to the question “what if we made vegetables taste like the best thing ever?” It’s a coconut milk-based stew that’s fragrant with galangal, turmeric, and chilies, packed with vegetables like eggplant, green beans, and potatoes, and traditionally served with lontong – those compressed rice cakes that soak up all the incredible flavors like little edible sponges.

What I love most about this Lontong Sayur Lodeh recipe is how it manages to be both exotic and familiar at the same time.

The coconut milk gives it this rich, creamy base that feels comforting and indulgent, while the spice paste (which sounds scary but is actually just throwing a bunch of aromatics in a blender) adds layers of flavor that make your kitchen smell like you actually know what you’re doing.

The vegetables get tender and silky, the tempeh adds protein and a slightly nutty flavor, and the whole thing comes together in about 36 minutes – which is faster than most delivery orders and infinitely more satisfying.

The Magic of Indonesian Spice Paste

The heart of any good Sayur Lodeh is the spice paste, and here’s where I need to be honest with you: the first time I made this, I was convinced I was going to mess it up.

Indonesian cooking has this reputation for being complex and requiring ingredients you can’t pronounce, but the truth is, most of what you need is probably available at your regular grocery store, and what isn’t can be easily substituted.

The paste for this Lontong Sayur Lodeh recipe combines shallots, garlic, galangal (which is like ginger’s more sophisticated cousin), fresh turmeric, coriander, and bird’s eye chilies.

If you can’t find galangal, regular ginger works fine.

No fresh turmeric?

The powder version is perfectly acceptable.

Can’t handle the heat of bird’s eye chilies?

Use whatever chilies you can tolerate, or skip them entirely if you’re feeding kids or people with delicate palates.

Why Lontong Makes All the Difference

Now, let’s talk about lontong – those compressed rice cakes that give this dish its name.

Think of them as the Indonesian equivalent of bread for sopping up stew, except they’re made from rice that’s been cooked in banana leaves until it becomes dense and slightly chewy.

You can buy them pre-made at Asian grocery stores, or you can make your own if you’re feeling ambitious (though honestly, life’s too short for some things, and making lontong from scratch might be one of them).

If you can’t find lontong, don’t let that stop you from making this Lontong Sayur Lodeh recipe.

Serve it over regular steamed rice, or even with some good crusty bread.

The stew is delicious enough to stand on its own, and while purists might argue that it’s not technically Lontong Sayur Lodeh without the lontong, I say that delicious food is delicious food, regardless of what you call it.

The Complete Lontong Sayur Lodeh Recipe

This recipe serves 6 people generously, which makes it perfect for feeding a crowd or for having leftovers that actually improve overnight (seriously, this stew is even better the next day).

Lontong Sayur Lodeh Recipe Ingredients You’ll Need

Easy indonesian coconut vegetable stew (lontong sayur lodeh):

For the Spice Paste:

• 5 shallots or 1 medium red onion, diced
• 3 cloves garlic
• 1 inch piece of galangal (or fresh ginger)
• 1/2 inch fresh turmeric (or 1 teaspoon turmeric powder)
• 1 teaspoon ground coriander
• 4 bird’s eye chilies (adjust to taste)
• 2 tablespoons lemon juice

For the Stew:

• 1 medium russet potato, peeled and diced into 1-inch pieces
• 3 tablespoons oil
• 14 oz tempeh, cut into 1cm cubes
• 1 Chinese eggplant, halved lengthwise and sliced into 1cm sections
• 6 Thai eggplants, quartered (or substitute with more Chinese eggplant)
• 2 small tomatoes, quartered
• 13.5 oz can coconut milk
• 3⅓ cups vegetable stock or water
• 2 teaspoons salt (or to taste)
• 2 tablespoons coconut sugar, palm sugar, or brown sugar
• 4 Indonesian bay leaves (or 2 regular bay leaves)
• 8 snake beans or green beans, cut into 2-inch sections
• 2 additional whole bird’s eye chilies (optional)

For Serving:

• 2 lontongs, cut into large pieces
• Sambal oelek
• Fresh cilantro leaves
• Thinly sliced scallions

Step-by-Step Instructions

One-pot Indonesian vegetable stew (sayur lodeh recipe):

Step 1: Create Your Spice Paste

Add the shallots, garlic, galangal, turmeric, coriander, chilies, and lemon juice to a blender.

Blend on high for 90 seconds until you have a smooth paste.

Don’t worry if it’s not perfectly smooth – a little texture is actually nice.

If your blender is struggling, add a tablespoon or two of water to help things along.

Step 2: Get Those Potatoes Ready

Put your diced potatoes in a pot of water and bring to a boil.

Cook until they’re fork-tender – you want them cooked through but not falling apart.

Drain and set aside.

This step ensures your potatoes won’t turn to mush in the stew later.

Step 3: Brown the Tempeh and Eggplant

Heat the oil in a wok or Dutch oven over high heat for about 60 seconds.

When the oil is shimmering, add the tempeh and eggplant.

Sauté, stirring regularly, for about 8 minutes until everything is evenly browned.

This browning step is crucial – it adds depth of flavor and prevents the eggplant from becoming mushy.

Step 4: Add Tomatoes and Spice Paste

Stir in the tomatoes and your freshly made spice paste.

Sauté for 2 more minutes, stirring constantly, until the paste is evenly distributed and fragrant.

Your kitchen should smell absolutely incredible at this point.

Step 5: Build the Stew Base

Add the coconut milk, vegetable stock, salt, coconut sugar, and bay leaves.

Bring everything to a boil.

The coconut milk might look like it’s separating at first – don’t panic!

Just keep stirring and it will come together.

Step 6: Finish with Vegetables

Once the stew is boiling and the eggplant pieces feel tender, add your pre-cooked potatoes, snake beans, and optional extra chilies.

Reduce heat to medium and cook for 4 more minutes until all vegetables are fully cooked and tender.

Pro Tips for Perfect Lontong Sayur Lodeh

After making this Lontong Sayur Lodeh recipe more times than I care to admit (it’s become my go-to for impressing people), I’ve learned a few tricks that make all the difference.

Ingredient Substitutions That Actually Work

Can’t find galangal?

Regular fresh ginger works perfectly fine.

Use the same amount and don’t stress about it.

No fresh turmeric?

The powdered version is totally acceptable – just use 1 teaspoon instead of the fresh piece.

Bird’s eye chilies too spicy?

Use jalapeños, serranos, or whatever chilies you can handle.

The goal is flavor, not pain.

Tempeh intimidating you?

You can substitute extra-firm tofu, but make sure to press it well and cube it larger since it’s more delicate.

Can’t find snake beans?

Regular green beans work great – just cut them into 2-inch pieces.

No coconut sugar?

Brown sugar or even regular white sugar will do the job.

Timing and Texture Tips

Don’t skip the browning step for the tempeh and eggplant.

I know it seems like extra work, but this is what gives the stew its depth of flavor and prevents everything from turning into mush.

Pre-cook those potatoes – seriously, this prevents them from breaking apart in the stew and ensures even cooking.

Taste as you go and adjust the salt, sugar, and heat level.

Indonesian food is all about balance – you want sweet, salty, spicy, and umami all playing nicely together.

Let it rest for 10 minutes after cooking if you have time.

Like most stews, this Lontong Sayur Lodeh recipe tastes even better after the flavors have had a chance to meld.

Storage and Reheating

This stew keeps beautifully in the refrigerator for up to 4 days and actually improves overnight.

The flavors deepen and the vegetables absorb more of the coconut broth.

When reheating, add a splash of water or coconut milk if it seems too thick – the vegetables will have absorbed some liquid.

Creative Variations to Try

Once you’ve mastered the basic Lontong Sayur Lodeh recipe, there are so many ways to make it your own.

Protein Variations

Add some seafood – shrimp or firm white fish added in the last few minutes of cooking make this feel more special.

Try different plant proteins like cubed firm tofu, or even some cooked chickpeas for a different texture.

Make it heartier with some Indonesian meatballs (bakso) if you can find them at an Asian grocery store.

Vegetable Mix-Ups

Seasonal vegetables work beautifully here.

Try adding carrots, bell peppers, or even some leafy greens like spinach or bok choy in the last minute of cooking.

Root vegetables like sweet potatoes or turnips can replace or supplement the regular potatoes.

Add some crunch with fresh bean sprouts stirred in right before serving.

Heat Level Adjustments

For spice lovers, add more chilies to the paste or serve with extra sambal oelek on the side.

For mild palates, reduce or eliminate the chilies entirely – the dish will still be flavorful thanks to all the other aromatics.

For kids, make it completely mild and let adults add heat at the table.

What to Expect When You Make This

Here’s the truth about making Lontong Sayur Lodeh recipe for the first time: it’s going to smell so good while it’s cooking that you’ll start questioning why you don’t make Indonesian food more often.

The spice paste will make your kitchen smell like a really good restaurant, and the coconut milk will create this rich, silky broth that coats all the vegetables beautifully.

The first bite might surprise you – it’s complex but not overwhelming, comforting but not heavy, and somehow both familiar and exotic at the same time.

The vegetables will be tender but not mushy, the tempeh will add a nice protein-rich bite, and if you’re using lontong, those little rice cakes will have absorbed all the flavors and become these perfect little flavor bombs.

Don’t be surprised if this becomes one of those recipes you find yourself craving on random Tuesday nights.

It’s the kind of dish that makes you feel like you’ve accomplished something significant in the kitchen, even though it’s actually pretty straightforward once you get the hang of it.

And leftovers?

They’re even better than the original – all those flavors have time to really get to know each other overnight.

Most importantly, don’t stress about making it “authentic.” Use what you can find, substitute what you need to, and remember that the best Lontong Sayur Lodeh recipe is the one you’ll actually make.

Your kitchen, your rules.