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Sajur Lodeh

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    Posted: 07 December 2011 at 12:43
Sajur Lodeh
Coconut-and-Vegetable Soup from Central Java
Some ingredients may be unfamiliar. These will be hyperlinked to our Glossary of Southeast Asian Cuisine.
From Time/Life's Foods of the World - Pacific and Southeast Asian Cooking, 1970
To serve 6:
2 tablespoons vegetable oil
1/4 cup finely chopped onions
1 teaspoon finely chopped garlic
1/2 teaspoon trassi
2 salam leaves 
1 teaspoon ground coriander
1/8 teaspoon ground cumin
2 teaspoons salt
4 cups fresh coconut milk made from 4 cups coarsely chopped coconut and 4 cups hot water (click here for information on selecting and using coconuts)
2 cups chicken stock, fresh or canned
1/4 pound cabbage, trimmed, quartered lengthwise, cored, separated into leaves and cut into 2-inch squares (about 2 cups)
1/4 pound yard beans or fresh green string beans, trimmed, washed and cut into 1.5-inch lengths
1/2 pound vegetable pears, peeled and cut into 1-inch cubes (about 1.5 cups)
1 medium-sized sweet green bell pepper, seeded, deribbed and cut into 1-inch squares
1/2 pound yellow or crookneck squash, scrubbed, cut lengthwise into quarters and cut crosswise into 1/8-inch.thick slices (about 1.5 cups)
1/2 pound breadfruit or jack fruit, peeled, quartered lengthwise, cored and cut into 1-inch cubes (about 1.5 cups)
1 fresh bean curd cake about 3 inches square, cut into ½-inch dice 
In a heavy 6- to 8-quart casserole, heat the oil over moderate heat until a light haze forms above it. Drop in the onions and garlic and, stirring frequently, cook for 5 minutes, or until they are soft and transparent but not brown. Watch the onions carefully for any sign of burning and regulate the heat accordingly.
Mix in the trassi, mashing it with the back of a spoon, salam leaves, coriander, cumin and salt and stir for a minute or so. Add the coconut milk and chicken stock, and then the cabbage, yard beans or string beans, vegetable pear, green pepper, squash, and breadfruit or jack fruit. Stirring frequently, bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 30 minutes, or until all the vegetables are tender but still intact. Gently stir in the bean curd and simmer for 1 or 2 minutes longer to heat it through.
Serve the sajur lodeh at once, from a heated tureen or large serving bowl.
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