Tuesday, March 16, 2010
Sayur Lodeh, Malaysian Vegetable Curry
When it comes to making this well known Malaysian/Indonesian dish, I do have very strict rules on the vegetables I use - cabbage, long beans (or green beans), carrot and eggplants, no more and no less! This is another of my nanny Fatimah's recipes that I grew up eating so I wouldn't change anything. This is not a vegetarian dish as both shrimp paste and dried shrimps are used - for a vegetarian version simply omit both ingredients but increase the amount of lemongrass and shallots. Together with the sambal telur , we had a very satisfying "meatless meal"!
P.S Lontong (pressed rice cubes) can be added to turn this into a "one dish meal".
serves 6 to 8 as part of a Malaysian meal
for the curry paste;
10 dried chillies, soaked in hot water til soften, seeds removed
3 red chillies, chopped
6 candle nuts (macadamia nuts and brazil nuts are good substitute)
4 garlic cloves
6 shallots (150 g), chopped
1.5 tbs of turmeric powder
1 cm piece of shrimp paste, toasted
30 g of dried shrimp, soaked in hot water and chopped
a 5 cm knob of ginger
a 5 cm knob of galangal or 1.5 tbs of galangal powder
2 lemongrass (white parts only), chopped
you'll need this;
350 g of long beans or green beans, cut into 5 cm length
1 large carrot, peeled and cut into 5 cm strips
1/2 cabbage, cut into pieces
1 eggplants or 3 oriental eggplants, cut into chunks
10 fried tofu puffs, halved
1 x 400 ml coconut milk
1 cup of stock
3 kaffir lime leaves
Prepare the vegetables and tofu puffs.
Prepare the curry paste, blend everything to a fine paste.
Saute curry paste til oil separates.
Add coconut milk, stock and kaffir lime leaves and bring it to a boil.
Add in the vegetables gradually and cook til tender. Check for seasonings.
Serve as part of a Malaysian meal. You'll need plenty of steamed rice with this.