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Ingredients
- Serves 4-6 people
1 firm beancurd (cut into 8 triangles)
2 pcs tempeh (cut into quarters)
15 g glass noodles (soaked with hot water)
1 carrot (slice thinly)
6 pcs baby corn (cut into 1 inch thick)
300 g Jicama (slice ¼ inch thickness)
300 g cabbage (sliced)
200 g long beans (sliced into 2 inch)
1 tbsp dried shrimp (pre-soaked)
1 tbsp ikan bilis
4 pcs candlenut
4 pcs kaffir lime leaves
2 stalks lemongrass (bruised)
1 inch galangal (bruised)
4 pcs fresh red chilli
1 medium size red onion4
garlic cloves
2 inch turmeric root
400 ml coconut milk
2 tsp salt
1 ½ tsp sugar
4 cups water
4 tbsp cooking oil( 6 tbsp + 4 tbsp cooking oil)
Log in to watch this premium content and more!Instructions
-
Fry beancurd and tempeh
- In a frying panwith 6 tbsp of oil, under medium heat, fry beancurd till golden brown. Remove. Set aside.
- In the same frying pan, fry tempeh till light brown. Remove. Set aside.
-
Blending
- Using a food blender, blend red chilli, red onion, garlic, turmeric root, ikan bilis, dried shrimp, candlenu tand 1/3 cup of water to make spice paste, rempah.
-
Cook sayur lodeh
- In a large pot, under low medium heat, add 4 tbsp cooking oil.
- Add blended spice paste, kaffir lime leaves, lemongrass and galangal. Leave to cook till fragrant, stirring constantly.
- Add carrots, baby corn. Stir well till carrots and corns are half cooked.
- Add long beans and jicama. Stir well.
- Add 4 cups of water. Leave till it simmers and vegetables half cook.
- Add cabbage and glass noodles. Stir well. Leave to cook slightly.
- Add coconut milk.
- Season with salt and sugar. Lower heat and leave to a gentle simmer.
- Add fried beancurd and fried tempeh.
- Simmer gently. Turn heat off.
Plate and Serve!
Ingredients
- Serves 4-6 people
-
1 firm beancurd (cut into 8 triangles)
-
2 pcs tempeh (cut into quarters)
-
15 g glass noodles (soaked with hot water)
-
1 carrot (slice thinly)
-
6 pcs baby corn (cut into 1 inch thick)
-
300 g Jicama (slice ¼ inch thickness)
-
300 g cabbage (sliced)
-
200 g long beans (sliced into 2 inch)
-
1 tbsp dried shrimp (pre-soaked)
-
1 tbsp ikan bilis
-
4 pcs candlenut
-
4 pcs kaffir lime leaves
-
2 stalks lemongrass (bruised)
-
1 inch galangal (bruised)
-
4 pcs fresh red chilli
-
1 medium size red onion4
-
garlic cloves
-
2 inch turmeric root
-
400 ml coconut milk
-
2 tsp salt
-
1 ½ tsp sugar
-
4 cups water
-
4 tbsp cooking oil( 6 tbsp + 4 tbsp cooking oil)
Nutrition
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