Sayur Lodeh is an old time Malaysian favourite, usually eaten with Lontong or ‘nasi impit’ (compressed rice cakes). Don’t be put off by the number of ingredients coz although there’s a lot of them, the steps to create this is actually fairly simple. What we can promise you though is that one bowl won’t be enough, coz we know you’ll fall in love with the outcome of this beautifully flavoured dish!
|4 cloves Garlic*|
|1 tbsp Dried Prawns*|
|2 tbsp Water*|
|½ cup Cooking oil|
|2 Lemongrass (green part sliced)|
|2 ends Lemongrass (bruised)|
|1 slice Galangal|
|2 Daun Selom|
|1 tsp Jintan manis|
|1 tsp Jintan putih|
|1 tsp Coriander powder|
|½ tsp Turmeric powder|
|1 tsp Salt|
|1½ tbsp Chicken Stock|
|1 big Carrot|
|2 sticks Dried Tofu|
|2 blocks Firm Tahu (cut in cubes)|
|125 g Tempeh|
|2 cups Long Beans (cut 5cm long)|
|50 g Glass noodles|
|400 ml Coconut Milk|
|1½ cup Water|
- Blend the ingredients listed above in *
- In a wok heat up the oil and pour in the blended mix until fragrant
- Then put in lemongrass, galangal and selom leaves and stir fry until fragrant.
- Then add in the spices, fennel, cumin, coriander, turmeric and stir again til we'll mix.
- Add in the salt, chicken stock and some water, stir.
- Add in carrots and turnips into the wok and stir, then cover and cook for 5 minutes.
- Then add in the long beans and tempeh and mix again and cover again to cook for 3 minutes.
- Then cabbage water, dried tofu, firm tofu and cover to cook for another 3 minutes.
- Finally add the coconut milk and glass noodles and let simmer for another 3 minutes.