Vegetable Stew in coconut milk (Sayur Lodeh/Lontong)

Ingredients A

6 shallots

4 lemon grass

2 cloves garlic

3 cm galanghal

3 cm ginger

3 cm turmeric

2 tbls dried shrimps (soaked to soften and pound in pestle and mortar)

3 tbls cooking oil

2 cup coconut milk

2 cup water

1 block tempeh (cut to 2 cm pieces)

½ of a long aubergine (cut to small chunks)

½ carrot (cut to small pieces)

50 gm long beans (cut to pieces)

50 gm cabbage (cut to pieces)

1 cube ikan bilis or fish stock stock

5 gm dried bean curd (suun) (soaked and cut)

1 fried tofu (cut to pieces)

1 red chilly (seeded and cut )

Salt and Pepper to taste

1/2 cup cooking oil for cooking

and 1/2 cup cooking oil for blending ingredients A

Method

Blend ingredients A with cooking oil and set aside

In hot cooking oil, saute the blended ingredients on medium flame until aromatic until slightly brown (about 10min)

Add in the pounded dried shrimps and fry for another 2 minutes.

Add in the coconut milk, enough water to dilute slightly and cook until it is simmering. Lower the flame and add in the tempeh and carrots simmer for 10minutes. Add in the rest of the vegetables. Cook until the aubergines are nice and soft. If it gets too thick, add a bit more water to dilute slightly.

Add in the stock, soaked dried bean curd, fried tofu for another 3 minutes. Add in the sliced chilly, salt and pepper to taste.

Best served with pressed rice (nasi impit) or ketupat and peanut sauce (satay sauce).

Enjoy!