Sayur Lodeh

A Javanese mixed vegetable and tofu soup cooked in thin coconut milk with galangal and dried shrimp.

Ingredients

• 700g large prawns
• 400g compressed rice cakes (lontong)
• a handful of grated fresh ginger
• 1 1/2 tsp tamarind paste
• 1/4 cup coconut oil
• a generous handful of long beans
• a handful of fresh cilantro, chopped
• a drizzle of crispy fried shallots
• 2 cups chicken stock
• 1/2 tsp crushed candlenuts

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat and cook the sliced shallots and sliced lemongrass gently until soft and fragrant.

2. 2

   Stir in the coriander seeds and ground cumin, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the beef shin and cabbage, stirring well to coat everything in the spiced base.

4. 4

   Pour in the coconut milk, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the beef shin is tender, about 25 mins.

6. 6

   Stir in the jasmine rice and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the coconut cream and adjust the seasoning to taste.

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