Wednesday, May 31, 2017

Sayur Lodeh ( Malay style of vegetables curry ) 马來式蔬菜咖哩

The other day i had this Sayur Lodeh (they named it as Sayur masak lemak) in a Malay restaurant which i have too long didn't eat this Malay dish. For me, Tempeh (fermented soy beans) and Tofu puff are the must have items in this dish. This curry is so good to enjoy with steamed rice, yum!











After read thru few online recipes, here come my own version :-
Sayur Lodeh ( Malay style of vegetables curry )马來式蔬菜咖哩

Curry paste ingredients
15g dried chillies, soaked in hot water till soften
3 cloves garlic
50g shallots 
10g fresh turmeric 
20g of Hae Bi or dried shrimp, soaked in hot water for 5mins
5g ginger
5g galangal 
2 lemongrass (white parts only)

Ingredients

300g cabbage, sliced
130g long beans , cut into strips
100g carrot, cut into strips
1 medium brinjal, cut into strips, pan fry and set aside
2 Tempeh , sliced
20g Glass noodles , soak into water till soften
8 tofu puff, halved
500ml water
350ml coconut milk
2tsp salt 
1tsp sugar 

Method
1.      Blend all curry paste ingredients (add a bit water , i added with water from soak the dried shrimps) till fine paste.
2.      Heat 5tbsp cooking oil and add in curry paste, sauté till oil separates and colour turned dark, take about 10-15mins.
3.      Add in water, and bring to boil. Add in cabbage, long beans, carrot and tofu puff , cook till almost tendered.
4.      Add in coconut milk, continue to cook for a while. Add in tempeh, cook for few minutes.
5.      Season with salt and sugar. Add in glass noodles and brinjal, cook for 1-2 mins then dish out.
6.      Serve warm with rice.


Recipe by Sonia a.k.a Nasi Lemak Lover

3 comments:

Rebecca Subbiah said...

looks delicious must try thanks

Aimeng Gan said...

Always enjoy read your blog. Thx for sharing.

gilysse said...

Hi, can you leave this overnight?

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