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Sayur lodeh — vegetables in coconut broth

Why it worksKeep the coconut broth at a gentle bubble. A hard boil makes the fat separate and the soup greasy.

Ingredients

• 400 ml coconut milk
• 350 g white cabbage
• 200 g carrots
• 250 g frozen green beans
• 150 g onions
• 12 g garlic
• 15 g sambal oelek
• 1 stock cubes
• 300 g white rice
• 4 eggs
• 15 ml sunflower oil

Method

1. Start cooking the rice as the packet says. Boil the eggs for 8 minutes, then cool them under the cold tap and peel them.
2. Slice the onion and garlic. Heat the oil in a large pot on medium heat and cook them for 5 minutes. Add the sambal and stir for 1 minute.
3. Add the coconut milk, the crumbled stock cube and 400 ml of water. Heat until it bubbles gently. Do not let it boil hard, or the coconut milk separates.
4. Slice the carrot and add it for 5 minutes. Slice the cabbage and add it with the frozen green beans for 5 more minutes. The vegetables should still be a little crunchy.
5. Serve over the rice with an egg, cut in half, in each bowl.

A portion: about 660 kcal · 17 g protein · 76 g carbs · 30 g fat