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Name: Authentic Singapore Lodeh Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Singapore
Ingredients: 200g firm tofu, cut into 1-inch cubes; 100g long beans, trimmed and cut into 1-inch pieces; 100g carrots, peeled and sliced into rounds; 100g cabbage, roughly chopped; 100g eggplant, cut into 1-inch chunks (optional); 400ml coconut milk; 200ml water; 2 tablespoons vegetable oil; 3 shallots, finely sliced; 2 cloves garlic, minced; 1-inch knob galangal, thinly sliced (or ginger if unavailable); 2 stalks lemongrass, bruised and tied into a knot; 1 tablespoon dried shrimp paste (belacan), toasted; 2 teaspoons coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon turmeric powder; 1 teaspoon sugar (or to taste); 1 teaspoon salt (or to taste); 1 green chili, slit (optional, for mild heat); 1 cup thick coconut milk (for finishing)

Lodeh

🇸🇬 Singapore

Southeast Asia

A vegetable stew cooked in a coconut milk-based sauce, often served with compressed rice cakes or rice.

Vegetarian

Coconut

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Ingredients

Vegetables

coconut milk-based sauce

rice cakes or rice

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