🇮🇩 Indonesian

Eggs Sayur Lodeh

Name: Eggs Sayur Lodeh
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: to taste Salt; 2, chopped Garlic; 3 medium, cubed Potato; 6 Eggs; 2, thickly sliced Carrot; 150 g Green Beans; 200 g Cabbage; 400 ml Coconut Milk; 4 cloves, minced Shallots; 750 ml Stock or Broth; 1 tsp Ground Coriander; 2 tbsp Coconut Oil

🇮🇩 Indonesian

Hearty and humble: eggs braised with vegetables until the broth turns silky and every spoonful comforts. 55 minutes of mostly hands-off cooking.

Prep 15 min Cook 40 min Serves 4 Medium

Ingredients

Saltto taste
Garlic2, chopped
Potato3 medium, cubed
Eggs6
Carrot2, thickly sliced
Green Beans150 g
Cabbage200 g
Coconut Milk400 ml
Shallots4 cloves, minced
Stock or Broth750 ml
Ground Coriander1 tsp
Coconut Oil2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Coconut Oil in a heavy casserole and brown the eggs well on all sides — real colour means real flavour.
2
Lift the eggs out, soften the garlic and shallots in the same pot, then add the ground coriander.
3
Return the eggs, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Masak Sayur Lodeh | Vegetables Stew in Coconut Milk | Malaysian/Indonesian Recipe · on YouTube