Sayur Lodeh

Right, so I’m absolutely terrible at following recipes because I always try to challenge my palette by estimating proportions of ingredients as opposed to licking the tried-and-tested quantities right off the spoon of a recipe list. The result: mild inconsistency and no record of numbers in teaspoons and measuring cups. No surprise with this recipe, all I’ve got is the list of ingredients.

Sayur Lodeh is essentially like a lovely savoury, coconutty, vegetable curry. Sayur means vegetables in Malay; no idea what lodeh is.

For the spice blend:

  • chilli paste
  • belachan (shrimp paste)
  • onions
  • garlic
  • lemon grass
  • dried shrimp
  • ginger
  • coriander powder
  • turmeric
  • cumin
  • chilli powder
  • vegetable oil

Other stuff:

  • water
  • coconut milk
  • cabbage
  • carrots
  • long beans
  • tofu
  1. To prepare the spice blend, in a mortar and pestle, or if you’re awesome and own a food processor, smash the aforementioned ingredients in, tasting as you go along until you get the taste spot on. You should be aiming for a concentrated mixture of the finished product. Make sure you have enough for the entire pot of stew you’re planning to make. As a gauge, it should be enough to coat the vegetables comfortably.
  2. In a pot with the vegetables and tofu, pour enough water to just submerge the veggies. Bring to a boil.
  3. Add the curry paste and mix.
  4. Let it boil away for 10 minutes or until the vegetables are soft, before turning the heat down to a simmer.
  5. Put the lid half on and let it simmer for 45 minutes. This will cause the curry to reduce a little, intensifying the flavours.
  6. Add coconut milk, and water if needed. Bring to the boil again before turning heat off.
  7. Adjust seasoning with salt accordingly.
  8. Serve with hot steamed rice or Fried Rice Noodles.
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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

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