Lodeh vegetables go bad quickly during Eid? Check out the right way to cook and store them

foto ilustrasi: shutterstock.com; Cookpad/@wiwik_hendRiani

The savory coconut milk sauce, combined with pieces of pumpkin, long beans, eggplant, and tempeh, makes this a special dish that is always awaited.

Brilio.net - When the Lebaran ketupat moment arrives, the aroma of lodeh vegetables cooked early in the morning to be eaten with ketupat and fried chili sauce will definitely be tempting. The savory coconut milk sauce, combined with pieces of pumpkin, long beans, eggplant, and tempeh, becomes a typical dish that is always awaited.

But often a disappointing problem arises: the lodeh vegetables quickly go stale, even before lunch time arrives. In fact, all the ingredients and spices have been prepared carefully. So, what went wrong? Well, if you experience the same thing, let's look at tips for cooking and storing lodeh vegetables so that they last longer, stay fresh, and don't go stale easily, even though they are cooked in the morning.

Before discussing the solution, it is important to understand some common causes of why lodeh vegetables can go bad quickly, especially in hot weather like during Eid:

- The spices are not sauteed until they are completely cooked.
- Coconut milk is cooked for too short a time or at an unstable temperature.
- Vegetables are not completely cool when stored.
- Using storage containers that are not clean or tightly closed.
- Vegetables contaminated by spoons or serving utensils that have been exposed to saliva.

How to cook anti-stale lodeh vegetables
illustration photo: Cookpad/@wiwik_hendRiani

Here are the steps you can apply when cooking lodeh vegetables so that they last longer and remain delicious until the evening or even the next day:

1. Saute the spices until cooked and fragrant.

Don't rush to add coconut milk when the spices are only half cooked. Spices such as shallots, garlic, candlenuts, and galangal must be thoroughly sauted until fragrant, brown, and oil comes out of the surface. This process is important to release the aroma and reduce the water content in the spices.

2. Boil until it boils twice

Once all the vegetables are in and the coconut milk is mixed, boil the vegetables until they boil. Then, reduce the heat and let it boil again for 10-15 minutes. This double boiling technique helps stabilize the temperature of the broth and suppresses the growth of bacteria that cause spoilage.

3. Use instant coconut milk or fresh thick coconut milk

Thin coconut milk with too much water will actually make the vegetables spoil faster. Use thick coconut milk or mix instant coconut milk and water in equal amounts. Avoid stirring too often after the coconut milk is added, just stir it slowly at the beginning so that the coconut milk does not split.

4. Cool before storing

If you want to store the lodeh for a few hours, do not immediately close it tightly when it is hot. Let it sit at room temperature until the steam is completely gone. Once cool, transfer it to a closed container and store it in a shady place or refrigerator.

5. Avoid contamination of eating utensils

Do not use a used spoon to take vegetables from the pot. Always try to use a clean serving spoon to maintain hygiene and prevent bacteria from outside from entering the broth.

If you want to try it right away, here is a recipe for lodeh vegetables that is suitable for Eid dishes and will not go stale quickly if stored properly.

Material:
- 200 grams of chayote, cut into matchsticks
- 100 grams of long beans, cut into 4 cm pieces
- 1 purple eggplant , cut to taste
- 150 grams of tempeh, diced
- 400 ml thick coconut milk
- 600 ml water
- 2 bay leaves
- 2 cm galangal, bruised
- 1 tsp comb brown sugar
- 1 tbsp salt or to taste
- 1 tbsp stock powder

Ground spices:
- 5 cloves of shallots
- 3 cloves of garlic
- 3 candlenuts, roasted
- 2 cm of galangal
- 1 tsp coriander

How to make:
1. Heat 12 tablespoons of cooking oil, saute the ground spices with bay leaves and galangal until cooked and fragrant.
2. Add water, bring to a boil.
3. Add vegetables and tempeh, boil until half tender.
4. Pour in the thick coconut milk, stir slowly until well blended. Do not let the coconut milk curdle.
5. Cook until the vegetables are tender and the sauce boils twice.
6. Adjust the taste with brown sugar, salt and stock powder.
7. Remove and let the steam escape before storing or serving.

If lodeh vegetables are cooked to be served repeatedly in one day (for example for Eid guests), you can use this method:

- Divide into 2 pans/containers. One for serving, one for reserve.
- Do not mix portions that have been scooped out several times with those that are still whole.
- Reheat over low heat. Just until it boils, don't overcook it so the vegetable texture doesn't break down.
- If stored in the refrigerator, heat it up before consuming.

1. Can lodeh vegetables last more than 1 day?

Yes, as long as it is cooked with the right technique and stored in the refrigerator in a tightly closed container. Reheat before consuming.

2. Why does the lodeh sauce suddenly taste sour even though it has just been cooked?

That's a sign that the vegetables are starting to go bad. The cause could be because the coconut milk has split, the spices are not cooked, or the cooking utensils are not sterile.

3. Do I need to add natural preservatives such as tamarind?

Not required, but can add shelf life and fresh flavor. Tamarind also helps balance the flavor of the broth.

4. Is it better to use instant coconut milk or fresh coconut milk?

Fresh coconut milk is tastier and more savory, but instant coconut milk is more stable and lasts longer when cooked for storage.

5. Can you add chili to make it last longer?

Chili peppers are mildly antibacterial, but not enough to prevent spoilage. Use them as a flavor enhancer, not as a preservative.

(brl/tin)