In Malay, ‘sayur’ directly translates to ‘vegetables’. In this case, vegetables cooked in a beautiful coconut curry -simply delicious!
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.
Plate and serve!
Transfer to serving dish and serve hot.