Sulam

Sulam is a traditional Indonesian dish originating from the island of Java. It is a type of vegetable stew, often prepared with a coconut milk base and seasoned with a blend of aromatic spices. The primary ingredients typically include various vegetables such as long beans, eggplant, chayote, and sometimes young jackfruit. These are usually cut into bite-sized pieces and simmered in the flavorful broth until tender.

The distinctive flavor of sulam comes from its spice paste, which commonly features ingredients like shallots, garlic, chilies, galangal, turmeric, and candlenuts. These are often ground together to form a smooth paste before being sautéed and added to the coconut milk. Some variations may also incorporate lemongrass, kaffir lime leaves, and shrimp paste for added depth of flavor.

Sulam is often served as a side dish accompanying rice and other Indonesian staples like rendang or satay. It can be enjoyed by vegetarians and vegans if no meat or fish products are added. The dish's mild spiciness and creamy texture make it a popular choice for a comforting and wholesome meal. The preparation method can vary slightly from region to region within Java, leading to subtle differences in taste and ingredient combinations. It is a reflection of the rich culinary heritage of Indonesia, showcasing the use of fresh local produce and complex spice blends.