Name: Vegetable Curry with Coconut Milk (Lontong Sayur Lodeh)
Cuisine: Malaysian
Ingredients: Cooking oil for shallow-frying; Dried prawns (shrimps) 60 g (2 oz), soaked and drained; Turmeric 1-cm (½-in) knob, peeled; Ginger 1-cm (½-in) knob, peeled; Galangal 1 cm (½-in) knob, peeled; Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 1 grated coconut and 1 litre (32 fl oz / 4 cups) water; Dried prawn (shrimp) paste (belacan) 2 Tbsp; Turmeric powder 1 Tbsp; Bean curd 3, fried and cut into bite-size pieces; Candlenuts 8; Spicy meat floss (serunding) (optional) as needed; Fermented soy bean cake (tempe) 4, fried and cut into bite-size pieces; Kaffir lime leaves 2; Salam leaves 4; Yam bean ½, peeled, sliced and coarsely shredded; Garlic 4 cloves, peeled; Hard-boiled egg 1, shelled and halved; Cabbage 150 g (5⅓ oz), sliced; Prawns (shrimps) 300 g (10½ oz), cleaned and shelled; Glass noodles 30 g (1 oz), blanched and drained; Aubergine (eggplant/brinjal) 1, cut into 5-cm (2-in) lengths; Long beans 10, cut into 5-cm (2-in) lengths; Shallots 10, peeled; Red chillies 10, seeded; Lemongrass 2 stalks, bruised

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil for shallow-frying
Coconut milk 1 litre (32 fl oz / 4 cups

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Heat the oil in a wok and sauté the spice paste until fragrant.
Add all the remaining ingredients except prawns and hard-boiled eggs and cook until the vegetables soften.
Add in the prawns and simmer for 10 minutes until the prawns are cooked.
Serve with egg and sp

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Vegetable Curry with Coconut Milk

Lontong Sayur Lodeh

Ingredients

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