Saucepan@saucepan · Shared this recipeFollowMalay-Indonesian · lunchSayur Lodeh (Vegetables Coconut Curry Stew)A fragrant Malay-Indonesian vegetable curry stew with mixed vegetables simmered in a light coconut gravy, perfect with rice or lontong.total40 minprep20 mincook20 minservings4Original recipe on nomadette.comKeep this recipeAdd a copy of Sayur Lodeh (Vegetables Coconut Curry Stew) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 shallots, or 1 medium onion2 clove garlic2 lemongrass stalks, inner white core only, sliced1 tbsp belachan or dried shrimp paste, shrimp paste1 tbsp dried shrimps, soaked in warm water2 fresh red chilies, optional for spicy version0.5 inch fresh turmeric or 1 tbsp turmeric powder0.25 cup water, for easier blending0.25 head cabbage, chopped1 medium carrot, sliced2 stalks long beans, 5 cm, cut into 2-inch pieces1 small jicama, or sweet turnip, peeled and chopped3 tofu puffs, or firm tofu, cubed250 ml coconut milk, 1 cup800 ml water or stock, 3 ⅓ cups2 red chilies, optional, deseeded and sliced, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Roughly chop the shallots and garlic to make blending easier.2Step 2: Slice the lemongrass thinly, using only the inner white core.3Step 3: Soak the dried shrimps in warm water for 10–15 minutes until it softens. Reserve the soaking liquid to add extra umami to the curry if desired. Optional: dry toast the belachan to release more flavour and fragrance.4Step 4: Combine the shallots, garlic, lemongrass, belachan, soaked shrimps, fresh chilies, and turmeric, soaking liquid or water in a blender or food processor until smooth.5Step 5: Add a splash of water or more of the soaking liquid if needed to help with blending.6Step 6: Heat a small amount of oil in a pot over medium heat. Add the base paste and sauté until fragrant, about 2–3 minutes.7Step 7: Pour in water or stock.8Step 8: Add the carrots and long beans to the pot. Bring to a boil.9Step 9: Once boiling, add the cabbage and jicama.10Step 10: Lower the heat and simmer until all vegetables are tender, about 5–7 minutes.11Step 11: Pour in the coconut milk and gently stir in one direction to combine. Make sure the soup isn’t boiling rapidly to prevent curdling.12Step 12: Season with salt and a pinch of sugar to taste.13Step 13: Add tofu puffs (or pan-fried firm tofu/tempeh). Simmer briefly to heat through.14Step 14: Transfer to a serving bowl. Optionally, garnish with sliced red chilies for colour.15Step 15: Enjoy with steamed rice or lontong.getsaucepan.com/r/46409772-d2fd-4625-bf25-14627153c1fb · Original: https://nomadette.com/sayur-lodeh/
