Keto Sayur Lodeh (Coconut Vegetable Stew)
Keto Coconut Vegetable Stew (Sayur Lodeh)
Yes, with a tweak: specify no carby vegetables like potatoes, carrots, corn, or peas. About 15g net carbs per serving, on the higher side for Singaporean food, so watch the portion.
What it is
A rich and fragrant Malay/Indonesian vegetable stew, re-imagined for keto with a creamy coconut milk base and an assortment of low-carb vegetables like cabbage, long beans, and eggplant. Cooked with a spicy rempah (spice paste).
Key ingredients
Coconut milk, mixed keto vegetables (cabbage, green beans, eggplant, chayote), rempah paste (chillies, turmeric, galangal, candlenut, onions, garlic), lemongrass, dried shrimp (optional), cooking oil.
How to make it keto
Specify no carby vegetables like potatoes, carrots, corn, or peas. Ensure no added sugar in the rempah or coconut milk. Omit tofu puffs (tau pok) which are usually processed with starch.
Watch out for
Traditional recipes often include high-carb vegetables, sugar, and starch-based ingredients (like tofu puffs). Rempah ingredients can contribute to carbs.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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