Ingredients:
1/2 head cabbage
2 carrots
1/2 turnips
250 g firm tofu
1 1/2 cups cut green beans
1 1/2 cups coconut milk
2 cups water
2 tablespoons chili paste
2 teaspoons shrimp paste ( belacan)
2 medium onions
4 garlic cloves
2 stalks lemongrass
20 small dried shrimp, soaked in hot water to soften
1 inch fresh ginger
1 teaspoon coriander powder
1 teaspoon turmeric
1 teaspoon cumin
1 tablespoon chili powder
4 tablespoons oil
Directions:
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.
Servings: 6
Time preparation: 35 min.
Time total: 50 min.