Sajour Lodeh

Submitted by: Alice de Sturler

Recipe + photos from Alice de Sturler and daughter, Isabelle de Sturler

Alice’s Sajour Lodeh

Ingredients:

• vegetable oil

• water
  
  

• spices:

  • laos (ground galanga)

  • ketoumbar (coriander)

  • djintan (cumin)

  • onion & garlic

  • pepper & salt

  • kemirie (candle nut)

  • sereh (lemon grass)

  • trassie (shrimp paste)
    
    

• coconut shavings

• sambal trassi
  
  

• green beans

• carrots

• bean sprouts

• bamboe shoots 
  
  

Instructions:

Boil green beans and carrots for about 10min, drain, and let them cool down. When cool, cut them all julienne style. Bean sprouts and bamboo shoots can be used directly from the drained can.

Chop an onion and about 2-3 gloves of garlic, sauté them in a wok or frying pan. Add all the vegetables, add spices one by one while stirring and adding bits of water to prevent burning. Add sambal trassi last. Enjoy!

Instead of these vegetables, you can also use tofu or tempeh. I also make this with cauliflower and hardboiled eggs, see pictures.