Recipe for Vegetable Lodeh with Milk Soup, an Alternative to Coconut Milk

Lodeh vegetable sauce usually uses coconut milk but can also be replaced with liquid milk. You can use UHT milk or fresh milk.

The contents of the vegetable lodeh in milk sauce are not much different from the coconut milk lodeh, which is according to taste. Some of them are chayote, long beans, and melinjo leaves.

Check out how to make simple milk sauce lodeh in the following Foodplace style.

vegetable lodeh recipe with milk gravy

Ingredients for mud vegetables

• 1 cob of corn, cut according to taste
• 1 chayote, cut
• 50 grams of long beans, cut
• 1 green eggplant, sliced
• Melinjo leaves to taste
• Tofu chocolate to taste
• 200 ml liquid milk
• 3 green chilies, sliced
• 2 bay leaves
• 1 finger galangal, bruised
• 200 ml water
• 50 grams of brown sugar

Ground spices

• 2 pieces of red chili binoculars
• 3 pieces of curly red chili
• 3 cloves of garlic
• 5 cloves of red onions
• 1 tsp coriander powder
• 1/2 tsp ebi
• 2 hazelnuts
• 1/2 tsp shrimp paste
• 1/2 tsp salt
• 3 tbsp oil

How to make vegetable lodeh milk gravy

1. Prepare a pan that is enough to hold the gravy. Pour enough cooking oil. Stir fry the ground spices, bay leaves, and galangal till fragrant.
2. Add brown sugar, cook until dissolved.
3. Add green chilies, corn, chayote, long beans, green eggplant, and tofu. Cook until half tender.
4. Add the melinjo leaves. Cook until all ingredients are cooked. Remove and serve lodeh milk gravy while warm.

Share this post