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!
Recipe Courtesy of
Asian Food Network

Sayur Lodeh

{{totalReview}}
Sayur Lodeh is a healthy vegetable dish that incorporates different varieties of vegetables. This dish is nutritious and delicious.
  • Medium
  • 20 min
  • 20 min
  • 15 min
  • 3 steps
  • 23 Ingredients
  • Medium
  • 3 steps
  • 23 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. 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.


  2. 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.


  3. 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!

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    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
    Close

    By clicking "Accept", you agree to our use of cookies and similar technologies.

    Read Cookie Policy