Name: Authentic Kuah Lodeh Recipe
Prep time: 30 min
Cook time: 25 min
Yield: 5
Cuisine: Malaysia
Ingredients: *For the Spice Paste (Rempah):**; 6 shallots, peeled; 3 cloves garlic, peeled; 1-inch piece of ginger, peeled; 1-inch piece of galangal, peeled; 2 stalks lemongrass, white part only, sliced; 3 dried chilies, soaked in hot water to soften; 3 fresh red chilies (optional, for color); 1/2 teaspoon turmeric powder; *For the Curry:**; 2 tablespoons cooking oil; 1 cup thick coconut milk; 3 cups thin coconut milk or water; 200g firm tofu, cubed and fried until golden; 100g dried shiitake mushrooms, soaked until soft and sliced; 1 large carrot, peeled and cut into chunks; 100g long beans, trimmed and cut into 2-inch lengths; 100g cabbage, roughly chopped; 100g snake gourd or chayote, sliced (optional); 1 block tempeh (approx. 200g), cubed and lightly fried; 1 teaspoon salt, or to taste; 1 teaspoon sugar; 2 sprigs curry leaves

Kuah Lodeh 🇲🇾 Malaysia

A coconut-based vegetable curry, often served with rice cakes.

Curry Vegetables

Made with

Vegetables coconut curry rice cakes

Rate this food

Recent Reviews

No reviews yet. Be the first to review!

More dishes from Malaysia

More dishes to explore from the same cuisine.