Sayur Lodeh (Creamy Coconut Soup)
Sayur lodeh is creamy vegetable coconut soup which served as Lontong. Best to be serve with Nasi Impit. It does not require much spices. Shrimp paste which added enhances the taste. Those prefer vegan diet can omit the prawns and shrimp paste. Use plain water instead of chicken stock. Add little bit sugar for sweetness.
1 cake beancurd cut into four and fried
1 cake fermented soybean (tempeh) cut into strips and fried
1/4 cup fresh prawns removed heads and deveined
1/3 cup long beans cut into finger length
1 tomato chopped
1/3 cup carrots cut into strips
1/3 cup cabbage shredded
1 egg plant cut into wedges
1 pkt su hun (glass noodles) washed
2 slices of fucuk (dried beancurd) washed
1/2 cup thick coconut milk
4 cup of chicken stock
2 tsp fennel seeds grounded coarsely
1 stalk lemon grass bruised
For the curry paste :
1 tbsp shrimp paste (belacan)
1 tsp dry prawns
8 dry chillies soaked in hot water for 15 minutes
small piece galangal
small piece ginger
5 cm fresh turmeric (kunyit)
3 cloves garlic
1 stalk lemon grass
6 nutmegs (buah keras) washed
Preparation Method :
Grind all the ingredients for curry paste into fine paste.
Heat oil in a pan. Add lemon grass and fry until fragrant. Add fennel seeds. Let it fry for 2 seconds. Transfer curry paste and cook till oil floats.
Now add chicken stock and let it boil. Add vegetables (long beans, egg plant, cabbage, carrot) in chicken stock to cook.
Add fresh prawns and cook till prawn changed the color.
Add su hun (glass noodles), tomato and fucuk (dried bean curd). Let it simmer.
May add fried beancurd and fried fermented soybean at this stage. Some don’t prefer fermented soybean. Its an optional ingredient.
Finally add coconut cream and salt.
Let it simmer for 2 minutes and turn off the heat.
Once coconut cream added, don’t let the gravy to boil. You wouldn’t get perfect appealing creamy soup.