Malay Traditional Food
SAYUR LODEH
Sayur Lodeh Ingredients:
- 1/2 head cabbage
- 2 carrots
- 1/2 turnip
- 250gr firm tofu
- 1 1/2 cups cut green beans
- 1 1/2 cups coconut milk
- 2 cups water
Sayur Lodeh Spice blend:
- 2 tablespoon chili paste
- 2 teaspoon shrim paste (belacan)
- 2 mediums onions
- 4 garlic cloves
- 2 stalks lemongrass
- 17 small dried shrimp, soaked in hot water to soften
- 1 inch fresh ginger
- 1 teaspoon corriander powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 4 tablepsoon oil
Sayur Lodeh Preps:
- Chop all the spice blend ingredients and add them to the blender, except the chilli powder. Blend it into a paste.
- Combine coconut milk and water to form "thin coconut milk". Cut all the vegetables into small cubes and sticks.
- After all the spices are blended, add chilli powder according to your tastes. Fry it in oil till the oils in the paste ooze out. Don't burn it.
- Add thin coconut milk and bring it to a gentle boil. Dump in all the vegetables and tofu and simmer it till the vegetables are tender. Add salt to taste.
- Serve Sayur Lodeh with hot rice.