Recipe by Dapur Rasamasa
Serve: 5 Person
Young melinjo (gnetum gnemon) leaves make this soupy dish…
- Easy
- Spicy
- Inexpensive
- Quick
Ingredients
- 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.
Steps
- Heat the pan, and pour oil once it’s hot. Add the shallots, garlic, chilies, galangal, and ginger. Sauté until they release their aroma.
- 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.
- 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.
- Season with salt and black pepper if necessary then serve with white rice.
Hints
- 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
