Vegetables in coconut milk (Lemak Lodeh)

Long overdue recipe because of the term break (that’s another story that I will share ;)) so here’s my version of the oldest recipe in the book. It’s easy to cook, a good way to get as many vegetables in a dish and you can eat it for breakfast, lunch and dinner! So try making this one pot wonder and you will be officially worry-free for the rest of the day. 😉

Ingredients

  • Half head of cabbage
  • 4-5 carrots
  • A handful of green/string beans
  • 2-3 pieces of firm tofu (lightly fried)
  • 3 cloves of garlic
  • 1-2 bulb of red onion
  • 2 tbs of dried shrimp(soaked)
  • 1inch turmeric root
  • 1 stick of lemon grass
  • 2 fresh chilies (sliced thinly)
  • 4-5 kaffir leaves (roughly torn)
  • 1 small packet of coconut milk (Kara)
  • 1-2 tsp tumeric powder
  • Salt and sugar

Steps

  • Prep the vegetable like so.  
  • Blend the onions, garlic, shrimp, tumeric root, lemon grass into a paste.
  • Heat up the oil (3-4 tbs) and sauté the paste until fragrant.
  • Add water (enough to submerge everything), add coconut milk. Season well. You may add more tumeric powder to adjust the colour.
  • Add carrots and let it come to a rolling boil. Then add cabbage and beans. Mix well.
  • Add the fresh chillies and kafir leaves.
  • And finally add the tofu.Season with salt & sugar.


Serve with warm rice or rice cakes. 😀

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