Indonesian Vegetable Stew in Coconut Milk

Indonesian Vegetable Stew in Coconut Milk

4.3 4 rating

Prep. 10 min

Total 45 min

4 portions

Ingredients

garlic cloves
20 g
shallots
30 g
yellow onion cut in quarters
100 g
dried shrimp soaked to soften
50 g
cumin seeds
1 tsp
fresh lemongrass white parts only
2 stalks
cooking oil
80 g
water
500 g
carrot cut in thin strips (0.5 cm x 4 cm)
50 g
jicama (sengkuang), cut in thin strips (0.5 cm x 4 cm)
100 g
salt
2 tsp
fresh coconut milk
500 g
long beans cut in 4 cm length
100 g
glass noodles soaked to soften and drained
50 g
dried bean curd sticks (fuchuk), soaked to soften
100 g
fresh red chillies cut in slices
2
fresh green chillies cut in slices
2
tempeh cut in slices (2 cm), pan fried
100 g
dried tamarind piece (asam keping)
1
ground turmeric
1 tsp
firm tofu cut in slices (2 cm), pan fried
200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1769 mg

Protein 17.5 g

Calories 3089.9 kJ / 738.5 kcal

Fat 57.8 g

Fibre 10.1 g

Saturated Fat 37.6 g

Carbohydrates 22.7 g

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