Sayur Lodeh (Vegetable Curry)
Senin, 19 September 2011
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Sayur lodeh is an Indonesian curry made amongst vegetables. Cabbage is the brain veggie used, along amongst some long beans, eggplants as well as beancurd. There're lots of spices as well as kokosnoot milk inward the curry, making it really aromatic. It besides has proficient umami flavor from dried prawns.
In Singapore, sayur lodeh is quite popular. It normally has lontong (compressed rice cubes) added, turning it into a one-dish meal. Or it may endure eaten amongst plainly rice. Chinese vegetarians dearest the vegetarian version amongst stir-fried bee hoon.SAYUR LODEH (VEGETABLE CURRY)
10 dried chillies (10 g) – cutting into pocket-size pieces amongst scissors, soak inward warm H2O till soft (about thirty minutes), mash dry, discard H2O
120 g shallots (20 pieces)
fifty g garlic (8 cloves)
10 g turmeric (½ pollex size)
xx g ginger (thumb size)
xv g galangal (¾ pollex size)
lx g blood-red chillies (3 pieces)
10 g candlenuts (4 pieces)
iv kaffir lime leaves, take veins
xv g belachan (1 tbsp), toast till stinky
iv tbsp vegetable fossil oil
1 large lemongrass, soft business office only, launder as well as trounce
25 g dried prawns (3 tbsp)
550 g cabbage – trim; cutting chunky, slicing inwardness veins if thick; wash; drain
150 g long beans – wash, trim, devein, cutting seven cm long
ii tbsp low-cal soya sauce
half dozen pieces tau pok (beancurd puffs), cutting each slice into ii
1 medium size carrot (150 g), peel, wash, as well as roll-cut chunky
iv sprigs curry leaves, rinse
330 ml undiluted kokosnoot milk
1 medium size eggplant (250 g), wash, trim as well as roll-cut chunky
common salt to taste, near ½ tsp
🌶️ The mix of brain ingredients may endure changed to adjust your preference. Besides those listed above, other pop choices include fried beancurd, beancurd peel (deep-fried or soaked inward hot H2O till soft), as well as bangkuang (yam bean).
1. Wash, peel as well as chop ingredients for curry glue every bit appropriate. Grind or pound till fine.
2. In a merely smoking wok, oestrus vegetable fossil oil till merely smoking. Stir-fry lemongrass as well as dried prawns over medium oestrus till fragrant. Add curry glue as well as stir-fry till fragrant, drizzling amongst 1 tbsp H2O at a fourth dimension when it scorches. (The fossil oil doesn't dissever because at that spot isn't much.)
3. When curry glue smells good, add together cabbage as well as long beans. Stir-fry till heated through as well as wok is hot again. Drizzle amongst low-cal soya as well as stir till absorbed. Add plenty H2O to embrace one-half of vegetables. Scrape wok to deglaze. Push cabbage as well as long beans aside as well as house tau pok inward the middle. Tuck carrots as well as curry leaves hither as well as there, as well as then add together ⅔ of kokosnoot milk. Top upwards amongst to a greater extent than H2O to merely embrace everything. Cover, convey to a boil, as well as trim down oestrus to low. Simmer gently till cabbage is one-half tender, near xx minutes.
4. Push veggies aside as well as house eggplant inward the middle. Add to a greater extent than H2O if necessary thence that there's merely plenty liquid for veggies as well as tau pok to sit down in. Repeat simmering every bit earlier till eggplant as well as cabbage are tender, 15-20 minutes. Liquid should at nowadays embrace near 80% of veggies. Adjust if necessary past times adding to a greater extent than H2O or increasing oestrus to boil rapidly, uncovered.
5. Add common salt to taste, near ½ tsp. Drizzle amongst remaining kokosnoot milk. Stir gently to mix in. Bring to a gentle simmer as well as plough off heat.
6. Sayur Lodeh may endure served immediately. Alternatively, allow flavours prepare for 45-60 minutes, as well as then serve at room temperature or reheated.
Source: My woman bring upwards
(Recipe for 6-8 persons)
Curry paste (Recipe for 6-8 persons)
10 dried chillies (10 g) – cutting into pocket-size pieces amongst scissors, soak inward warm H2O till soft (about thirty minutes), mash dry, discard H2O
120 g shallots (20 pieces)
fifty g garlic (8 cloves)
10 g turmeric (½ pollex size)
xx g ginger (thumb size)
xv g galangal (¾ pollex size)
lx g blood-red chillies (3 pieces)
10 g candlenuts (4 pieces)
iv kaffir lime leaves, take veins
xv g belachan (1 tbsp), toast till stinky
iv tbsp vegetable fossil oil
1 large lemongrass, soft business office only, launder as well as trounce
25 g dried prawns (3 tbsp)
550 g cabbage – trim; cutting chunky, slicing inwardness veins if thick; wash; drain
150 g long beans – wash, trim, devein, cutting seven cm long
ii tbsp low-cal soya sauce
half dozen pieces tau pok (beancurd puffs), cutting each slice into ii
1 medium size carrot (150 g), peel, wash, as well as roll-cut chunky
iv sprigs curry leaves, rinse
330 ml undiluted kokosnoot milk
1 medium size eggplant (250 g), wash, trim as well as roll-cut chunky
common salt to taste, near ½ tsp
🌶️ The mix of brain ingredients may endure changed to adjust your preference. Besides those listed above, other pop choices include fried beancurd, beancurd peel (deep-fried or soaked inward hot H2O till soft), as well as bangkuang (yam bean).
1. Wash, peel as well as chop ingredients for curry glue every bit appropriate. Grind or pound till fine.
2. In a merely smoking wok, oestrus vegetable fossil oil till merely smoking. Stir-fry lemongrass as well as dried prawns over medium oestrus till fragrant. Add curry glue as well as stir-fry till fragrant, drizzling amongst 1 tbsp H2O at a fourth dimension when it scorches. (The fossil oil doesn't dissever because at that spot isn't much.)
3. When curry glue smells good, add together cabbage as well as long beans. Stir-fry till heated through as well as wok is hot again. Drizzle amongst low-cal soya as well as stir till absorbed. Add plenty H2O to embrace one-half of vegetables. Scrape wok to deglaze. Push cabbage as well as long beans aside as well as house tau pok inward the middle. Tuck carrots as well as curry leaves hither as well as there, as well as then add together ⅔ of kokosnoot milk. Top upwards amongst to a greater extent than H2O to merely embrace everything. Cover, convey to a boil, as well as trim down oestrus to low. Simmer gently till cabbage is one-half tender, near xx minutes.
4. Push veggies aside as well as house eggplant inward the middle. Add to a greater extent than H2O if necessary thence that there's merely plenty liquid for veggies as well as tau pok to sit down in. Repeat simmering every bit earlier till eggplant as well as cabbage are tender, 15-20 minutes. Liquid should at nowadays embrace near 80% of veggies. Adjust if necessary past times adding to a greater extent than H2O or increasing oestrus to boil rapidly, uncovered.
5. Add common salt to taste, near ½ tsp. Drizzle amongst remaining kokosnoot milk. Stir gently to mix in. Bring to a gentle simmer as well as plough off heat.
6. Sayur Lodeh may endure served immediately. Alternatively, allow flavours prepare for 45-60 minutes, as well as then serve at room temperature or reheated.