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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)
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Recipe Courtesy of
Asian Food Network

Sayur Lodeh

Sayur Lodeh is a healthy vegetable dish that incorporates different varieties of vegetables. This dish is nutritious and delicious.
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Pork
No Pork
Halal
Halal
Healthy
Healthy
No Alcohol
No Alcohol
No Pork
No Pork
  • 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!
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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)

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