Vegetables in Indonesian curry with tempeh (Sayur Oblok)

Vegetables in Indonesian curry with tempeh (Sayur Oblok)

Sayur Oblok Oblok is a delicious, flavorsome and authentic Indonesian vegetable and tempeh curry. The smell is amazing and brings me back to my granny’s kitchen and many Indonesian fairs we visited together with my mother.

Although I use carrots, green beans, tempeh and white cabbage in my Sayur Oblok Oblok, there is no strict rule on which vegetables to use (and yes, it’s really two times “Oblok” 😉 ). As long as you make sure you have all the ingredients to prepare the spiced broth, you’re fine!

Sayur Oblok Oblok is usually served with rice as part of a multi-course meal. It’s an excellent base to serve with Indonesian green beans, nasi goreng and many other side dishes and entrees.

This dish originates from Indonesia and is really popular among Dutch Indonesian people. Some like to add tahu, which is absolutely fine, but I like to add only tempeh, because there is nothing better than thinly sliced tempeh, deep fried and tossed into a Indonesian curry!

Anyways, bring Indonesia to your kitchen and experience the authentic taste of a delicious Indonesian vegetable and tempeh curry.

Vegetables with tempeh in Indonesian curry (Sayur Oblok Oblok)

Vegetables in Indonesian curry with tempeh (Sayur Oblok)

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Sayur Oblok Oblok is a delicious, flavorsome and authentic Indonesian vegetable and tempeh curry.

Ingredients

  • 250 ml coconut milk (Indonesian: santan)
  • 250 ml water
  • 1 lemongrass stalk, crushed
  • 2 daun salam leaves (Indonesian bay leaf)
  • 1 vegetable stock cube
  • 2 tsp sambal of choice, i used ‘ brandal’ (sambal is an Indonesian chili sauce)
  • Salt/pepper
  • 180 gr carrots, sliced into half moons
  • 300 gr white cabbage, shredded
  • 200 gr green beans, cut off hard ends and cut through half
  • 250 gr tempeh, thinly sliced, about 5 mm
  • Spice paste:
  • 3 garlic cloves, minced
  • 1 white onion, cut into chunks
  • 1,5 tsp terasi/belacan/shrimp paste
  • 2 tsp galangal powder (a.k.a laos powder)
  • 2 tsp sugar
  • 3 tsp oil

Instructions

  1. For the spice paste, blend onion, terasi, laos, garlic, sugar together with 3 tsp of oil in a food processor, until smooth.
  2. Heat oil in a large pot over medium heat, add the spice paste and stir-fry until fragrant (about 2 minutes).
  3. Add coconut milk, water, lemongrass, daun salam leaves, vegetable stock, sambal and bring to a boil.
  4. When it boils, add vegetables, lower heat and let it simmer with lid for about 15 min. Stir from time to time.
  5. In the meantime, heat enough oil in a frying pan/ skillet for deep frying.
  6. . Deep fry tempeh until golden brown and drain on paper towel.
  7. After 15 minutes, add tempeh to the vegetable curry, stir, and let it simmer for another 5 minutes without lid, or until vegetables are cooked through.
  8. Selamat makan!

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Hi, and welcome!
I’m Jeanette, the blogger behind Lazy Home Cook.
Here I share all my delicious, easy
and family approved recipes with YOU.
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