Sayur lodeh (vegetable w/coconut milk)


- 1 small cabbage
- 250 g yam bean (sengkuang)
- 1 carrot
- 3 pieces firm beancurd
- 3 pieces tempeh (fermented soya bean cake)
- 2 lemon grass bruised
- 1 in lengkuas (galangal) sliced
- 1 piece turmeric leaf
- 3 cups coconut milk
- 3 cups water
- 3 talespoons cooking oil
- salt and sugar to taste

- 10 dry chill (soak to soften)
- 10 shallots
- 4 cloves garlic
- 3 talespoons dried sliver fish (soak and rinse)
- 2 ins fresh turmeric root
- 1 in ginger


Step 1

Cut each tempeh and tofu into 4, shallow fry until light brown, drain.

Step 2

Cut the vegetables, for carrot and yam bean, cut into sticks.

Step 3

Heat the oil, fry the blended ingredients until fragrant add the the lemon grass and lengkuas.

Step 4

Add the carrot, salt, water and yam bean, bring to boil.

Step 5

When boiling add the tofu, coconut milk, turmeric leaf and tempeh, cook until vegetables turns soft, stirring frequently.

Step 6

Now add salt and sugar to taste, ready to serve with lontong (rice cake) or white rice.


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