Malaysian Sayur Lodeh
Sayur Lodeh is a beloved Malaysian vegetable stew, typically featuring a medley of vegetables like cabbage, long beans, carrots, and eggplant, simmered in a rich, aromatic coconut milk broth. It is often enriched with tofu, tempeh, or sometimes shrimp paste for depth, and is a staple in Malay cuisine, commonly served with rice or as part of a nasi lemak spread.
🍽️ Nutrition at a glance
This dish is moderate in carbohydrates from vegetables and coconut milk, with healthy fats from the coconut base and plant-based protein from tofu or tempeh. A typical serving provides around 250-350 calories, along with vitamins A and C, fiber, and minerals like potassium.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 5 g |
| Carbs | 15 g |
| Fat | 11 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Potassium | 350 mg |
| Vitamin C | 30 mg |
| Vitamin A | 120 mcg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Magnesium | 45 mg |
| Phosphorus | 90 mg |
| Folate | 50 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Sayur Lodeh reflects Malaysia's diverse culinary influences, blending Malay, Indonesian, and sometimes Chinese elements, and it's often enjoyed during festive occasions like Hari Raya. Nutritionally, its coconut milk base offers lauric acid, a medium-chain fatty acid that's easily metabolized for energy.
