Sayur Lemak Lodeh for Lontong | Easy Malay-Indonesian mixed vegetables coconut curry stew

OPEN for ingredients! Today we're making Sayur Lodeh, mixed vegetables stewed in a coconut curry soup that is full of flavour and umami. You can find this dish in Singapore, Malaysia and Indonesia, and is gorgeous with some lontong, or compressed rice cakes, or with plain rice.

Adjust coconut milk to water ratio to your soup thickness preference. I added 800ml of water to my 250ml of coconut milk because I prefer a soupy consistency. For a thicker gravy, I suggest a 1:2 ratio.

While carrots, long beans, cabbages, tofu and tempe are traditionally used, there's no rules to the vegetables and proteins you can actually add. I always freestyle my vegetables depending on what I need to get rid of in the fridge).

I used tofu puffs, though traditionally fried firm tofu and tempe are used. If using the tofu and tempe, make sure you pan fry it first before adding it into the dish.

More info here: http://nomadette.com/sayur-lodeh/

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Ingredients:

- 1/4 head Cabbage
- 1 Carrot
- 2-3 Long Beans
- 1 Small Jicama or Sengkuang (I used Sweet Turnip)
- 3-4 Tofu Puffs
- or Firm Tofu and Tempe
- 250ml Coconut Milk
- 800ml Water
- 2 Red Chillies, deseeded for garnishing
- Base Paste, Blended:
- 4-5 Shallots or 1 medium-sized Onion
- 2-3 Garlic Cloves
- 2 Lemongrass Stalks, inner core, sliced
- 1 tbsp Belachan or Dried Shrimp Paste
- 1 tbsp Dried Shrimps, soaked in warm water
- 2-3 Fresh Red Chillies (omit for non spicy version)
- 1 tbsp Turmeric Powder

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