Sayur Lodeh

Let's start cooking!

Step 1- Deep-fry tempeh and firm tofu

• In a pot, heat up enough vegetable oil for deep-frying. Gently lower tempeh into the hot oil and let it fry for 2 minutes until browned. Remove from hot oil and drain it on a paper towel-lined plate. Set aside.
• In the same pot, gently lower firm tofu cubes into the hot oil and let it fry for 2 to 3 minutes until browned. Remove from hot oil and drain it on a paper towel-lined plate. Set aside.

Step 2 - Blend and fry spice paste

• In a blender, blend large red chilies, dried shrimps, shallots, garlic, ginger, 1 Tbsp turmeric powder and 1 Tbsp vegetarian curry powder until smooth. If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.

  To make it a completely vegetarian dish, you may omit the dried shrimps.

• In a pan on medium high heat, fry spice paste for 5 to 8 minutes until paste turns to a dark reddish brown color.

Step 3 - Make curry and add vegetables

• Once paste is cooked, add in 250 ml water and coconut milk. Bring to a boil.
• Add in cabbage, carrots, long beans and eggplants into the pan. Let it cook for 5 to 8 minutes, depending on desired doneness for vegetables.
  Substitute vegetables with any of your choice.

Step 4 - Add deep-fried ingredients and season to taste

• Stir in tempeh and firm tofu. Mix well until well combined.
• Season to taste with salt and remove from heat.