A lower-calorie way to make Sayur Lodeh
Sayur Lodeh: vegetable coconut stew lightened with blended cauliflower
Cabbage, long beans, aubergine, tofu, tempeh, and carrots simmer in an aromatic turmeric broth with restrained coconut milk and blended cauliflower for body. This measured Singaporean recipe serves 8 at about 365 kcal per portion.
Sayur Lodeh should still taste and look like the familiar dish, even when its richest ingredient is reduced. This version uses use 400 ml light coconut milk with 500 g blended cauliflower instead of a large quantity of full-fat coconut milk. Lemongrass, galangal, turmeric, coriander, candlenut, chilli, coconut, and fermented tofu-tempeh savouriness preserve the Malay-Indonesian character.
What changes—and what stays
From coconut-rich sayur lodeh often reaches 500–650 kcal to 365 calories
use 400 ml light coconut milk with 500 g blended cauliflower instead of a large quantity of full-fat coconut milk. Lemongrass, galangal, turmeric, coriander, candlenut, chilli, coconut, and fermented tofu-tempeh savouriness preserve the Malay-Indonesian character.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | use 400 ml light coconut milk with 500 g blended cauliflower instead of a large quantity of full-fat coconut milk | Lemongrass, galangal, turmeric, coriander, candlenut, chilli, coconut, and fermented tofu-tempeh savouriness preserve the Malay-Indonesian character. |
How the flavor stays
Lemongrass, galangal, turmeric, coriander, candlenut, chilli, coconut, and fermented tofu-tempeh savouriness preserve the Malay-Indonesian character.
A cost rule that survives inflation
Cabbage, cauliflower, tofu, and seasonal vegetables make eight complete portions while coconut milk remains a measured flavouring rather than the main liquid.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 600 gnapa cabbage
- 500 gcauliflower
- 450 glong beans
- 500 gaubergine
- 400 gfirm tofu and tempeh
- 400 mllight coconut milk
- 1.2 Lvegetable stock
- 55 glemongrass, galangal, turmeric, chilli, shallot, garlic, and coriander
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured components
Cut vegetables by cooking time, dry tofu and tempeh, and pound shallot, garlic, chilli, turmeric, and candlenut.
Look for: Pieces are even and the yellow spice paste is thick with no loose water.
Step 2 · follow the visible cue
Build the defining flavour
Toast the spice paste in a wide pot, add bruised lemongrass and galangal, and cook until fragrant.
Look for: The paste deepens to ochre and leaves a clean trail without scorched black specks.
Step 3 · follow the visible cue
Cook with controlled heat
Simmer cauliflower in stock until soft, blend part smooth, then add tofu and the firmest vegetables.
Look for: Broth turns creamy pale gold and long beans remain bright with crisp centres.
Step 4 · follow the visible cue
Finish and check the texture
Add cabbage, aubergine, tempeh, and coconut milk gently, stopping when all pieces are tender and intact.
Look for: The stew coats a spoon, coconut stays emulsified, and no yellow oil ring forms.
Calories at the same serving size
164 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Sayur Lodeh promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Cool Sayur Lodeh promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Frequently asked questions
Can I prepare Sayur Lodeh ahead?
Yes. Complete the preparation stages in advance, then do the final crisping, dressing, or assembly close to serving so Sayur Lodeh keeps its intended texture. Cool Sayur Lodeh promptly and refrigerate in a sealed container for up to 2 days. Reheat only the portion needed until piping hot; keep crisp or fresh components separate where possible.
Does the calorie estimate for Sayur Lodeh include sides?
No. The estimate covers one portion made from the measured ingredients listed here; drinks, chips, salad dressing, and other side dishes need to be counted separately. use 400 ml light coconut milk with 500 g blended cauliflower instead of a large quantity of full-fat coconut milk.
- napa cabbage600 g
- cauliflower500 g
- long beans450 g
- aubergine500 g
CaloNote · mobile analysis example
Check the Sayur Lodeh serving you actually made
Photograph the finished plate in CaloNote, review the detected ingredients and portion, and correct the estimate before saving.
This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Health Promotion Board Singapore — Energy and Nutrient Composition of Food
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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