Sayur Lodeh Food
SAYUR LODEH
A coconut vegetable stew which is very popular in Indonesia, Singapore and Malaysia......Just one serving will not satisfy your craving for Sayur Lodeh!
Provided by tunasushi
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Chop all the spice blend ingredients and add them to the blender, except.
- the chilli powder. Blend it into a paste.
- Combine coconut milk and water to form "thin coconut milk". Cut all the.
- vegetables into small cubes and sticks.
- After all the spices are blended, add chilli powder according to your.
- tastes. Fry it in oil till the oils in the paste ooze out. DO NOT BURN IT!
- Add thin coconut milk and bring it to a gentle boil. Dump in all the.
- vegetables and tofu and simmer it till the vegetables are tender. Add salt to.
- taste.
- PS: Adding pepper is not reccomended.
- Serve your Sayur Lodeh over rice.
Nutrition Facts : Calories 320.3, Fat 24.9, SaturatedFat 13.3, Sodium 182.8, Carbohydrate 20.9, Fiber 6.3, Sugar 10.9, Protein 8.8
SAYUR LODEH - MALAYSIAN VEGETABLE CURRY (CROCK POT)
One of my favorite Malaysian curries that I have adapted to use more commonly found ingredients here in the US and using the crock pot. It has a delicate flavour and I make it barely spicy for my own tastes. Ground dried shrimp can be found in Mexican markets or you can substitute with a teaspoon of fish sauce. Authentic Sayur Lodeh uses a shrimp paste called belachan, Candle nuts are replaced with macadamia/cashews, and galangal with fresh ginger root. Zucchini is not a vegetable commonly used in this curry but it works well with the flavours of this dish.
Provided by Aussie-In-California
Categories Curries
Time 6h
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- In a food processor chop together onion, garlic, lemon grass (white bottom part only), ginger, macadamia/cashew nuts into a coarse paste.
- Cut potatoes, carrots, zucchini, green beans into 2" chunks and set aside.
- In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot. Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp. Saute for 10 more minutes and then set aside.
- Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables. During the last 30 minutes add the can of coconut milk and stir gently.
- Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime.
Nutrition Facts : Calories 324.2, Fat 21.9, SaturatedFat 12.5, Sodium 469.5, Carbohydrate 30.5, Fiber 7, Sugar 9.6, Protein 5.8
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