Vegetable Curry with Coconut Milk

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

Lontong Sayur Lodeh

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

Asia
Malaysia
Main course
Gluten-free
South East Asia

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