Sayur Lodeh

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15

min

Preparation

25

min

Cook

Med

Difficulty

4

Steps

16

Ingredients

In Malay, ‘sayur’ directly translates to ‘vegetables’. In this case, vegetables cooked in a beautiful coconut curry -simply delicious!

Let's start cooking!

Golden brown deep fried tempeh and tofu cubes

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.
Blended spice paste in blender

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.

coconut milk and water into spice paste on pan

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.
Vegetables, spice paste in curry

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!

Fried tempeh in curry stew

Transfer to serving dish and serve hot.

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