47min 4 ppl
Sayur Lodeh
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 7 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 6g
Carbs 20g
Fats 14g
About this dish
Cabbage, long beans, carrots and tofu puffs simmered in a fragrant coconut milk gravy built on a candlenut and dried shrimp spice base.
Allergy Info
Soya, Fish, Tree Nuts, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Cabbagecut into large pieces250 g
- Long beanscut into 4cm lengths150 g
- Carrotssliced1
- Shallots6
- Garlic cloves3
- Galangalsliced10 g
Fish & Seafood
- Dried shrimpsoaked20 g
- Dried anchoviesikan bilis, for the stock20 g
Plant Proteins
- Fried tofu puffshalved150 g
Tins & Jars
- Coconut Milk400 ml
Dried Goods
- Candlenuts3
Spices & Seasonings
- Dried Red Chilliessoaked3
- Salt1 tsp
Oils & Condiments
- Vegetable Oil3 tbsp
Utensils
- Blender
- Large saucepan
Method
1
Simmer the dried anchovies in 600ml of water for 15 minutes to make a light stock, then strain and discard the anchovies.
Approx. 15 minutes
2
Blend the shallots, garlic, candlenuts, soaked chillies and galangal into a smooth spice paste.
Approx. 6 minutes
3
Heat the vegetable oil in a large saucepan over medium heat and fry the spice paste for six minutes until fragrant and the oil separates.
Approx. 6 minutes
4
Add the soaked dried shrimp and fry for one minute, then pour in the anchovy stock and coconut milk.
Approx. 2 minutes
5
Bring to a gentle simmer and add the carrot and long beans, cooking for eight minutes until nearly tender.
Approx. 8 minutes
6
Add the cabbage and tofu puffs, season with salt, and simmer for a further seven minutes until the cabbage is soft and the gravy fragrant.
Approx. 7 minutes
7
Serve hot with steamed rice.
Approx. 2 minutes
