Muhammad Afif Adnanta shares his modern interpretation of lodeh, a simple and nutritious Indonesian dish, which reminds him of home.
Lodeh centres on a coconut milk based soup with simple vegetables, which can be combined with any number of proteins, from chicken and beef, to lamb or seafood in coastal areas, or even tempe (fermented soybean cake) for vegetarians and vegans.
Adnanta is a strong believer in sustainability and minimising his carbon footprint in the kitchen. “Usage of local ingredients benefits the community and decreases any unwanted wastage of products,” he says. He chooses to use coconut milk instead of dairy milk in this recipe, not only because it’s healthy and nutritious, but because of its sustainability credentials. Coconuts grow all year round and can be harvested at any time throughout the year, when the fruit is ripe. The coconut tree itself can also be used, from root to leaf.
Adnanta says the dish is open to creative interpretation depending on which flavours you prefer. ”Add more coconut milk for milder lodeh or add chilli for more spiciness to tingle the tongue. Any sweet and earthy vegetable can be added too,” he says.
Find out how to make Adanta’s version of lodeh, step by step in the recipe below: