Recipes - Malaysian & Singaporean

Sayur Lodeh (Mixed Vegetable Curry)
Sayur Lodeh


Sayur Lodeh is a Malay vegetable curry that goes well with hot rice. It is popular in Malaysia, Singapore and Indonesia. The flavour is light and slightly spicy and not too heavy like other curries can be. It’s easy to prepare and cook; and the outcome of a wholesome curry vegetable is worth it.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

Paste A

2 garlic
4 shallots
1 tbsp dried anchovies
¼ inch galangal
½ lemongrass

Other Ingredients

120ml coconut cream
200ml water
3 tbsp cooking oil
1 small yambean (cut julienne)
100g cabbage (cut into 3cm cubes)
8 long beans (cut into 3cm pieces)
1 red chilli
100g taupok (deep fried firm tofu, cut into half)
100g tempe (deep fried, cut into 1 inch cubes)
50g vermicelli bean thread noodles (soaked in water)
1-3 tsp salt (according to taste)
3 prawns (deshelled and cubed)




Steps:

1. Grind spice Paste A ingredients together. Add in water to ⅓ of the height of the paste.
2. Heat the cooking oil and saute the paste A. Big bubbles will start to appear as the moisture evaporates. Keep stirring to prevent the paste from sticking to the sides of the wok or pan.
3. When the bubbles become smaller, add in all the vegetables, stir fry for 5 minutes.
4. Add in water and coconut milk. Bring this to a boil and add prawns, tofu, tempe and vermicelli bean thread. Boil for about 3 mins and serve hot.


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Sayur Lodeh (Mixed Vegetable Curry)

Sayur Lodeh (Mixed Vegetable Curry)

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Sayur Lodeh is a Malay vegetable curry that goes well with hot rice. It is popular in Malaysia, Singapore and Indonesia. The flavour is light and slightly spicy and not too heavy like other curries can be. It’s easy to prepare and cook; and the outcome of a wholesome curry vegetable is worth it.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

Paste A

2 garlic
4 shallots
1 tbsp dried anchovies
¼ inch galangal
½ lemongrass

Other Ingredients

120ml coconut cream
200ml water
3 tbsp cooking oil
1 small yambean (cut julienne)
100g cabbage (cut into 3cm cubes)
8 long beans (cut into 3cm pieces)
1 red chilli
100g taupok (deep fried firm tofu, cut into half)
100g tempe (deep fried, cut into 1 inch cubes)
50g vermicelli bean thread noodles (soaked in water)
1-3 tsp salt (according to taste)
3 prawns (deshelled and cubed)

Instructions

1. Grind spice Paste A ingredients together. Add in water to ⅓ of the height of the paste.
2. Heat the cooking oil and saute the paste A. Big bubbles will start to appear as the moisture evaporates. Keep stirring to prevent the paste from sticking to the sides of the wok or pan.
3. When the bubbles become smaller, add in all the vegetables, stir fry for 5 minutes.
4. Add in water and coconut milk. Bring this to a boil and add prawns, tofu, tempe and vermicelli bean thread. Boil for about 3 mins and serve hot.

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