Recipe by tunasushi
A coconut vegetable stew which is very popular in Indonesia, Singapore and Malaysia......Just one serving will not satisfy your craving for Sayur Lodeh!
Top Review by BatiksWindmillsAndTurbans
I wish I could review this properly, but it was inedible as written. Way too much chili paste and powder. When I read "2 tablespoons chili paste" I thought "Wow, thats a lot" and I put 1 tablespoon, which still was overpowering. Then I added the chili powder, which it was not mentioned until the end of the recipe that it was optional! You can imagine how hot it would have been had I added the entire 2 tablespoons chili paste but Im afraid the table spoon each of paste and powder was still too much! I tried to submit a recipe correction to recipezaaer, because I think it should say 2 teaspoons chilipaste, but for whatever reason it wasnt accepted.
- 1⁄2 head cabbage
- 2 carrots
- 1⁄2 turnip
- 250 g firm tofu
- 1 1⁄2 cups cut green beans
- 1 1⁄2 cups coconut milk
- 2 cups water
- 2 tablespoons chili paste
- 2 teaspoons shrimp paste (belacan)
- 2 medium onions
- 4 garlic cloves
- 2 stalks lemongrass
- 20 small dried shrimp, soaked in hot water to soften
- 1 inch fresh ginger
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 4 tablespoons oil
Directions See How It's Made
- Chop all the spice blend ingredients and add them to the blender, except.
- the chilli powder. Blend it into a paste.
- Combine coconut milk and water to form "thin coconut milk". Cut all the.
- vegetables into small cubes and sticks.
- After all the spices are blended, add chilli powder according to your.
- tastes. Fry it in oil till the oils in the paste ooze out. DO NOT BURN IT!
- Add thin coconut milk and bring it to a gentle boil. Dump in all the.
- vegetables and tofu and simmer it till the vegetables are tender. Add salt to.
- PS: Adding pepper is not reccomended.
- Serve your Sayur Lodeh over rice.