Name: Authentic Malaysian Sayur Lodeh Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Malaysia
Ingredients: 400 ml coconut milk (1 can); 400 ml water; 1 piece tempeh (150g), cut into 1-inch cubes; 100g dried tofu (taukua), cut into cubes; 1 long bean (kacang panjang), cut into 1-inch pieces; 100g cabbage, roughly chopped; 1 small carrot, sliced into rounds; 1 small brinjal (eggplant), cut into chunks; 1 piece laksa leaf (daun kesum), torn; 2 sprigs curry leaves; 1 inch turmeric, peeled and sliced (or 1 tsp turmeric powder); 1 inch galangal, sliced (or 1 tsp galangal powder); 1 lemongrass stalk, bruised; 1 tsp salt (or to taste); 1 tsp sugar (or to taste); 1 tbsp cooking oil; Spice Paste (Bahan Kisar):; 5 shallots, peeled; 3 cloves garlic, peeled; 1 inch ginger, peeled; 1 tsp belacan (shrimp paste), toasted

Sayur Lodeh 🇲🇾 Malaysia

A vegetable stew cooked in a coconut milk-based gravy.

Vegetable Coconut

Made with

Vegetables coconut milk gravy

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