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1/1 Photo of Sayur Lodeh - Malaysian Vegetable Curry (Crock Pot)
One of my favorite Malaysian curries that I have adapted to use more commonly found ingredients here in the US and using the crock pot. It has a delicate flavour and I make it barely spicy for my own tastes. Ground dried shrimp can be found in Mexican markets or you can substitute with a teaspoon of fish sauce. Authentic Sayur Lodeh uses a shrimp paste called belachan, Candle nuts are replaced with macadamia/cashews, and galangal with fresh ginger root. Zucchini is not a vegetable commonly used in this curry but it works well with the flavours of this dish.
Units: US | Metric
Serving Size: 1 (301 g)
Servings Per Recipe: 6
The following items or measurements are not included:
lemon grass root
dried kaffir lime leaves