Go Back
sayur godog

Indonesian Sayur Godog (Betawi Coconut Vegetable Stew)

A warm, fragrant coconut-milk vegetable stew from Betawi (Jakarta), traditionally served during festive seasons with ketupat or lontong. This version keeps the authentic Betawi flavor—especially the subtle savoriness from ebi (dried shrimp)—while making the ingredients and process friendly for Western home kitchens.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 Servings
Course: Main Course, Stew
Cuisine: Betawi (Jakarta), Indonesian
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups young green papaya pepaya muda, peeled & julienned Substitute: chayote (labu siam), sliced
  • 1 cup green beans kacang panjang, cut into 2-inch pieces
  • 1 cup tempeh tempe, cubed
  • 1 cup firm tofu tahu, cubed & lightly pan-fried
  • 4 oz beef brisket or stew beef optional but traditional
Aromatics & Spices
  • 5 shallots bawang merah
  • 3 cloves garlic bawang putih
  • 2 red chiles cabai merah besar, seeded
  • 3 candlenuts kemiri, dry-roasted
  • 1 inch fresh turmeric kunyit or 1 tsp ground turmeric
  • 1 tbsp dried shrimp ebi, soaked 10 minutes, drained
  • 2 slices galangal lengkuas
  • 2 Indonesian bay leaves daun salam
  • 1 lemongrass stalk serai, bruised
Broth & Coconut Base
  • 2 cups chicken broth or beef broth
  • 2 cups coconut milk santan
  • 1 tbsp palm sugar gula merah or brown sugar
  • Salt to taste
  • White pepper to taste

Instruction
 

Prepare the spice paste
  1. Dry-roast the candlenuts (kemiri) on a pan until slightly golden.
  2. Blend or process shallots, garlic, red chiles, roasted candlenuts, turmeric, and soaked ebi until smooth.
  3. Add a splash of oil or water if needed to help blending.
Cook the base
  1. Heat 2–3 tablespoons oil in a pot.
  2. Sauté the spice paste until fragrant and slightly oily (about 4–5 minutes).
  3. Add galangal, lemongrass, and bay leaves. Stir for another minute.
Add protein and vegetables
  1. If using beef, add it now along with broth. Simmer until halfway tender.
  2. Add papaya (or chayote), green beans, tempeh, and tofu.
  3. Simmer until vegetables are tender but not mushy.
Add coconut milk
  1. Lower the heat and pour in the coconut milk.
  2. Stir gently and continuously for the first minute to prevent curdling.
  3. Add salt, pepper, and palm sugar.
  4. Simmer on low for 10–12 minutes until flavors meld.

  5. Serve

    Ladle the warm, creamy stew into bowls. Traditionally served with ketupat or lontong, but it also pairs well with jasmine rice.

Notes

1. About candlenuts (kemiri)

  • Always dry-roast before blending.
    Raw candlenuts contain mild natural toxins and should never be eaten raw.
  • If unavailable, substitute with macadamia nuts for texture.

2. About ebi (dried shrimp)

  • Soak for 10 minutes to soften and reduce the strong aroma.
  • Western palates may prefer 1 teaspoon instead of 1 tablespoon; adjust to taste.
  • Adds authentic Betawi umami—don’t skip unless allergic.

3. Vegetable substitutes

  • Young papaya can be replaced with chayote, easier to find in the U.S.
  • Tofu and tempeh can be baked or air-fried first for a firmer texture.

4. Coconut milk tips

  • Use full-fat coconut milk for best texture.
  • Keep the heat low after adding santan to avoid splitting.

5. Making it vegetarian/vegan

  • Use vegetable broth and skip beef.
  • The stew remains delicious and fully authentic.