Sayur lodeh

Sayur lodeh

Vegetables in coconut sauce

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Any vegetables in season can be used in this dish — French beans, cabbage, cauliflower, broccoli, zucchini, pumpkin and bamboo shoots is an excellent combination.

Ingredients

Quantity Ingredient
500-700g mixed vegetables
2 tablespoons peanut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon Sambal ulek
or 1 fresh red chilli, seeded and chopped
1 teaspoon dried shrimp paste
1 stem lemongrass
or 2 strips lemon zest
1 large ripe tomato, peeled, seeded and chopped
500ml vegetable stock
375ml coconut milk
3 teaspoons Saus kacang pedis
2 teaspoons salt, or to taste
lemon juice, to taste (optional)

Method

  1. Slice the beans, zucchini, pumpkin and winter bamboo shoots into small pieces: cauliflower or broccoli should be broken or cut into florets and cabbage shredded coarsely and the shreds cut across once or twice – if they are too long it makes the dish awkward to eat.
  2. Heat the peanut oil in a saucepan over medium heat. Add the onion and cook until it is soft and starting to colour, then add the garlic, sambal ulek and shrimp paste and cook over low heat for 2 minutes, crushing the shrimp paste with the back of a spoon and stirring well. Add the lemongrass and tomato and cook to a pulp.
  3. Add the stock and coconut milk to the pan and bring to simmering point. Add the vegetables: simmer the beans for 4 minutes, simmer the cauliflower and broccoli for 3 minutes, then add the cabbage, zucchini, pumpkin and bamboo shoots and cook for a further 3 minutes. Stir in the peanut sauce and season with salt, to taste. A squeeze of lemon juice may be added if a sharper flavour is preferred. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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