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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

Peninsular Malaysia

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

Curry

Vegetables

Coconut

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Ingredients

Vegetables

coconut curry

rice cakes

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