SAYUR LODEH

     Sayur lodeh - a dish originally from Javanese Cuisine is quite popular in Indonesia, Singapore and Malaysia.  It is basically a Vegetable Curry like dish prepared with Vegetables like Carrot, Long Beans, Chinese Cabbage, Eggplant, Unripe Jack fruit, Fried Tofus and Tempehs in Coconut Milk.  It is usually served with Rice or with Lontong/ Nasi Impit (Steamed Rice Cake slices).  Sayur Lodeh along with rice is usually accompanied with Fish, Chicken/Beef, Squid Sambal, Boiled Eggs and Coconut Serunding.  Sambal Terasi is served separately with above dishes to add a bit of spice to this subtly flavoured curry.
        The addition of Lemon grass and the BUMBU spice mixture (basically a ground and sauteed mixture of Shallots, Garlic, Red/Green Chillies, Belacan, Candlenut, Coriander, Turmeric, Salt and Palm sugar) gives this dish a wonderful flavour and richness of Coconut Milk makes Sayur Lodeh a special dish.

Cuisine : Javanese, Indonesian (South East Asian)
Course : Side Dish 
Spice Level : Medium
Difficulty : Medium
Serves : 3-4
Author : SM

Preparation Time : 20 - 30 Minutes
Cooking Time :  20 - 30 Minutes

INGREDIENTS :

Carrot - 1 No.
Long Beans - 5 Nos.
Cabbage - few Shreds
Egg Plant - 1 No.
Puffed Tofu - 4 Pieces
Firm Tofu/Tempeh - 2 Pieces
Lemon Grass - 2 Stalks
Chicken Stock Cube - 1 Cube
Coconut Milk - 1 Cup
Salt - To Taste
Palm Sugar/Gula Melaka - 1 Tspn
Lime Juice - 1 Tspn
Oil - 2 Tbspn

BUMBU SPICE MIX :

Shallots - 3-4 Nos.
Garlic - 3 Cloves
Ginger - 1 "
Galangal - a Small Piece
Candlenuts - 3-4 Nos.
Turmeric Root - a Small Piece
Dry Red Chillies - 5 Nos.
Birds Eye Chilli - 2-3 Nos.
Dried Shrimp Paste(Belacan) - 2 Tspn
Coriander Powder - 2 Tspn

METHOD :

• Soak the Dry Chillies in hot water for 15 minutes.(can de-seed them, if you prefer the curry to be less spicy)
• Dry toast belacan and candle nuts in a very low flame until fragrant for few minutes.
• Grind all the ingredients mentioned under 'Bumbu Spice Mix' along with the soaked dry chillies, to a smooth paste.
• Trim and Crush the lemon grass, (Just use the white part).
• Cut Firm Tofu into triangles and Tofu into small cubes and marinate it with salt and turmeric powder for about 5- 10 Minutes.
• Deep or Shallow fry the marinated Firm Tofu and Tempeh and keep it aside.
• Cut the Puffed Tofus into two and keep it aside.
• Clean, peel and cut Carrots into small pieces.
• Trim and cut Long beans into 1" long pieces.
• Shred Cabbage and keep it aside.
• Cut Eggplants into pieces and leave it aside in mildly salted water until use.
• Heat oil and saute the ground 'Bumbu Spice Mix' until fragrant.
• Add the bruised Lemon Grass Stalks and fry for a while.
• Saute the spice mix until aromatic and oil separate from the paste.
• Add the Vegetables along with Chicken stock Cube and 1/2 a cup of Water.
• Cook this in medium flame until vegetables are cooked.
• Add Salt, Palm Sugar and mix well.
• Pour the Coconut Milk and boil it in low flame.  
• Add the Puffed Tofu pieces, fried Firm Tofu and Tempeh and leave it in low flame for few minutes.
• Drizzle Lime juice, give a quick stir and switch off the flame.
• Garnish it with shredded kaffir lime leaves.
• Serve hot with steamed Rice or Lontong.

NOTES :

• Adjust the number of Chillies to suit your spice level.
• Can add any vegetable of your choice in this recipe.
• Can use Chicken stock instead of chicken stock cubes.
• Adjust the consistency of the dish to suit your preference.