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Petty’s Lodeh

Serve: 5 Person

Petty’s lodeh has the added lemongrass and basil aroma

  • 1 chayote large, cut into 2 cm cubes and soaked in a bowl of water
  • 200 gr eggplant, cut into 3 cm cubes
  • 300 gr butternut squash, deseeded and cut into 2 cm cubes
  • 5 shallots, thinly sliced
  • 2 garlic cloves, crushed
  • 1 thumb-length ginger, finely chopped or grated
  • 1 thumb-length galangal, finely chopped or grated
  • 3 chilies, thinly sliced
  • 1 lemon grass, crushed and knotted
  • A handful of basil
  • 600 ml water or vegetable stock
  • 250 ml thick coconut cream
  • 2 tablespoon vegetable oil
  • Salt
  • Black pepper

Petty’s lodeh is a mixed vegetable in mildly spiced coconut soup with fresh aroma of fresh lemon grass and basil. It’s a perfect vegetarian dish.


  1. Heat the pan, and pour oil once it’s hot. Add the shallots, garlic, chilies, galangal, and ginger. Sauté until they release their aroma.
  2. Add the eggplant and butternut squash, mix well then pour in the water along with the lemon grass. Cook until slightly tender, while stirring from time to time.
  3. Add in the chayote and add a pinch of salt and black pepper. Pour the coconut milk, and add the basil. Simmer until all vegetables are soft but still retain their shape.
  4. Season with salt and black pepper if necessary then serve with white rice.



  • If you are using an organically grown eggplant, it tends to taste bitter but you can season it with salt to reduce its bitterness
  • Instead of butternut squash, you can also use pumpkin
  • You can also use vegetable stock instead of water, to give more body of taste in the soup


Petty Elliot

Author of Papaya Flower This is my take of a typical lodeh from Central Java, but I am making it milder, and adding a hint of freshness from the lemon grass, and the aromatic basil. This recipe has been in Petty Elliot's Kitchen. twitter @pettyelliott Facebook Page: Petty Elliott's Kitchen


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