Sayur lemak lodeh

Sayur lemak lodeh is a traditional Malaysian dish consisting of vegetables cooked in a turmeric, coconut broth and is typically eaten with ketupat, (steamed Malaysian rice cakes) which are often served during festive occasions like Eit al-Fitr. Condiments for this dish usually include a Malaysian sambal, to add heat and extra flavour.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 20 g mung bean glass noodles
• 30 g dried bean curds sticks
• 20 g dried shrimp (optional)
• 2 tbsp vegetable oil
• 2 lemongrass stalks, bruised, white part only
• Salt and white pepper to season
• 2 cups (500 ml) water
• ½ carrot, cut into 1 cm batons
• 50 g sweet potato, cut into 1 cm batons
• ¼ wedge cabbage, roughly chopped
• 2-3 makrut lime leaves
• 50 g green beans, cut into 5 cm lengths
• 1 Lebanese eggplant, cut into wedges
• 1 cup (250 ml) coconut cream
• 200 g deep-fried tofu cubes
• 50 g deep-fried tempeh cubes
• Boiled eggs, fried shallots, thinly sliced red chilli, Malaysian sambal, ketupat or cooked rice, to serve

For the rempah paste

• ¼ red onion, roughly chopped
• 4 garlic cloves
• 20 g fresh ginger, peeled
• 15 g fresh turmeric, peeled

Instructions

1. To make the rempah paste, combine the ingredients in the bowl of a food processor and blitz to form a thick paste, then set aside until required.
   
2. In separate bowls, soak the glass noodles, dried bean curd sticks and dried shrimp in water and allow to stand for 10 minutes to rehydrate. Once softened, drain. Finely chop the dried shrimp.
   
3. Heat the vegetable oil in a large heavy-based saucepan, then add the rempah paste, lemongrass and dried shrimp. Cook, stirring, for 5 minutes, or until fragrant. Season well with salt and white pepper. Add 2 cups water, carrot, sweet potato, cabbage and makrut lime leaves. Bring to a simmer and cook for a further 3 minutes. Stir through the green beans, eggplant and rehydrated bean curd sticks and glass noodles. Simmer for a further 5 minutes.
   
4. Add the coconut cream and cook for a further 5 minutes, until the vegetables are tender but still slightly crisp and the bean curd sticks have softened.
   
5. When ready to serve, top the sayur lemak lodeh with tofu, tempeh, eggs, fried shallots, chillies and serve with sambal, ketupat or steamed jasmine rice.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.