Without adding fried shallots, this is how to cook lodeh vegetables so they don't spoil easily and are more tasty

YouTube/Uli’s Kitchen

Lodeh vegetables spoil easily because they contain coconut milk.

Brilio.net - There are many typical Indonesian dishes that can be cooked every day. One of them is vegetable lodeh . Apart from tasting delicious, this food is also nutritious because it contains various types of vegetables. Lodeh vegetables are suitable as an accompaniment to rice and various side dishes.

Because it is so delicious, vegetable lodeh is usually served during special moments, such as Eid or social gatherings. For those of you who are curious about how it tastes, try making your own vegetable lodeh at home. Remembering how to make this dish is fairly easy, you know.

But behind that, vegetable lodeh is a dish that doesn't last long. In just a matter of hours, lodeh vegetables can go stale. This can be characterized by its sour taste and unpleasant odor. One of the factors why lodeh vegetables spoil quickly is because it is made from coconut milk. But wouldn't it be a shame if you still have a lot of lodeh vegetables left over and just throw them away?

To anticipate this, a number of people deliberately add fried shallots to their lodeh vegetable mixture. Apart from adding a savory taste, vegetable lodeh also lasts a long time when served with the addition of fried onions. But don't just use fried shallots, because there are other tricks you can use when cooking lodeh vegetables.

Reported by BrilioFood from YouTube Diah VaNessya on Thursday (14/3), boil water in a pan until it really boils. When it's boiling, then add the chopped vegetables into it. It can be seen in the video upload that this netizen uses potatoes.

"When we put it in boiling water, vegetables like potatoes won't give off a sour taste, so our lodeh vegetables won't go stale quickly ," he said.

photo: YouTube/Diah VaNessya

Once done, cover the pan and let the cooking water boil. In another pan, boil the liver or beef as a complement to the lodeh vegetables. Boil until the water boils and the two ingredients are perfectly cooked. Remove and drain when cooked.

photo: YouTube/Diah VaNessya

Open the lid of the pan, then put the carrot pieces into it. Wait until the cooking water boils. While waiting, he immediately stir-fried sliced onions and ground spices consisting of shallots, garlic, red chilies, candlenuts, coriander, pepper, galangal, ginger, turmeric, lemongrass and finely blended bay leaves. Stir until cooked and fragrant.

photo: YouTube/Diah VaNessya

Once done, add the liver and beef that have been boiled earlier, stir until completely mixed. After that, turn off the stove and transfer the stir-fry to the pan containing the carrots and potatoes.

"In this way, our lodeh vegetables don't go stale quickly, because we cook each part first. "We'll cover it again until it boils," said the video owner.

photo: YouTube/Diah VaNessya

After the cooking water boils, add the beans or other green vegetables. Don't forget to add salt, stock powder and granulated sugar. Finally, slowly pour the coconut milk into the pan, stir it so it doesn't break. The addition of coconut milk makes the taste of the lodeh vegetables even more savory and appetizing.

"Wait until it boils then the vegetable lodeh is ready to be served," he explained.

photo: YouTube/Diah VaNessya

Increasingly interested in cooking lodeh vegetables, right?

So that the coconut milk doesn't break when cooked, there are several tips you can follow:

1. Use low to medium heat.

Don't let the fire be too big when cooking coconut milk. Coconut milk that is heated slowly at moderate temperatures tends to be more stable and does not break easily.

2. Don't let it boil for too long.

If coconut milk is simmered for too long, it will likely burst. After boiling, reduce the heat or turn off the heat so that the coconut milk remains stable.

3. Stir slowly.

When cooking coconut milk, stir gently and gently. Avoid stirring too hard or too often because this can trigger the coconut milk to break.

4. Add thickening agent.

For some recipes, such as curries or soups, add a thickening agent such as flour or cornstarch to the coconut milk before cooking. This can help prevent the coconut milk from breaking.

5. Use thick coconut milk.

Thick coconut milk is more stable than thin coconut milk. If possible, use thick coconut milk for cooking to make it easier to control the consistency.

6. Add acid ingredients.

Sometimes, adding a little acidic ingredient like lime juice or vinegar to coconut milk can help prevent it from splitting.

By following the tips above, you can cook coconut milk more stably and avoid it breaking.

Disclaimer: This translation from Bahasa Indonesia to English has been generated by Artificial Intelligence.