Sayur Lodeh - Mixed Vegetables in Coconut Gravy

Sayur Lodeh - Mixed Vegetables in Coconut Gravy (serves 6-8)


Ingredients:
Curry paste -
-16 dried red chillies, soaked in water 15mins
-2cup chopped shallots
-4 cloves garlic, peeled
-1tbsp turmeric powder
-1tbsp sambal belacan
-1.5tbsp dried shrimps, soaked in water 5mins, then rinsed off water


Vegetables & others -
-1cup thick coconut milk
-3cups chicken stock/broth
-3tbsp oil
-5cm galangal, peeled and smashed
-0.8lbs firm beancurd, cut to half
-1lbs long beans, cut into finger lengths
-0.8lbs baby carrot
-1.2lbs cabbage, cut into thick strips
-6-8 fishballs (option)
-4 hard-boiled eggs; to be halved (option)
-3cups water, adjust accordingly while cooking

Method:
1.Drain the chillies, and grind all curry paste ingredients together to a smooth paste

2.Mix half of the coconut milk with the stock
3.Heat oil in large saucepan and brown the beancurd on both sides. Remove and cut into bite-size
4.Fry curry paste in remaining oil until fragrant, add glangal, and stock-coconut milk mixture and bring to boil
5.Add long beans, carrots, beancurd, bring to boil. Add cabbage, fishballs, and cook briefly till vegetables are just tender but still firm. (Note: Do a taste test here-and add water/more broth accordingly)

6.Add remaining coconut milk, bring to boil, then remove from heat and garnish with hard-boiled eggs



7. Enjoy!

Tag: sayur lodeh, vegetables, coconut gravy