Vegetable sayur

Vegetable sayur

Sayur lodeh

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 tablespoon oil
100g raw beef or chicken, chopped or minced
or small raw prawns, or 1 stock cube
2 cubes very thin coconut milk, (third squeeze if you make it from fresh coconut)
1 slice galangal, bruised
1 salam leaf
3-4 cups sliced or shredded vegetables, (use about four of, for example, sliced or shredded bamboo shoot; choko cut into cubes; sliced zucchini or eggplant; beans or longbeans cut in 2 cm lengths; carrot flowers; small cubes fresh tempé; a little shredded cabbage)
1 cup thick coconut milk
1/2 teaspoon palm, brown or ordinary sugar, (optional)
salt, to taste
1 lime, cut into wedges

Paste spices

Quantity Ingredient
4 red chillies, sliced
1.5cm piece fresh turmeric, chopped
or 1/8 teaspoon turmeric powder
2.5 x 2.5cm slice shrimp paste
2 medium-sized garlic cloves
5 shallots, sliced
or 1 brown onion, finely chopped

Method

  1. In a mortar or a food processor attachment, pound the chillies, turmeric, shrimp paste, garlic and shallots in that order to a rough paste. Heat the oil in a wok or deep pan and fry the spice paste until it is brown and smells cooked. If you are using brown onion chop it finely and fry first before adding the rest of the spice paste. This will avoid a paste that is too wet to fry properly. Add the beef, chicken or prawn and stir-fry until it changes colour, or crumble in the stock cube. Add the thin coconut milk, galangal and salam leaf, stir and bring to the boil. Add the vegetables in the order that they require cooking. When the vegetables are tender, stir in the thick coconut milk, add sugar and salt to taste. Bring back to the boil, remove the galangal and serve with lime wedges on the table separately. Add water if you want a thinner soup.
Tags:
SBS
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