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)
- lemon grass
- dried shrimp
- coriander powder
- chilli powder
- vegetable oil
- coconut milk
- long beans
- 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.
- In a pot with the vegetables and tofu, pour enough water to just submerge the veggies. Bring to a boil.
- Add the curry paste and mix.
- Let it boil away for 10 minutes or until the vegetables are soft, before turning the heat down to a simmer.
- Put the lid half on and let it simmer for 45 minutes. This will cause the curry to reduce a little, intensifying the flavours.
- Add coconut milk, and water if needed. Bring to the boil again before turning heat off.
- Adjust seasoning with salt accordingly.
- Serve with hot steamed rice or Fried Rice Noodles.