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Malaysian Curry : Sayur Lodeh

Ingredients A

  • 500g grated coconut
  • 1-2 tablespoon chili powder
  • 2 bay leaves
  • 700g cabbage, sliced
  • 500g long beans, sectioned
  • 2 fried bean curds, cut into halves

Ingredients B (Paste)

  • 20 dried shrimps
  • 2 stalks lemon grass, sliced
  • 2 onions, sliced
  • 4 cloves garlic
  • 4 slices ginger, peeled and sliced
  • 1 slice galangal, peeled
  • 2 tablespoons chili paste
  • 2 teaspoons shrimp paste
  • 1 teaspoon turmeric powder
  • 5 candlenuts

Method for Cooking Sayur Lodeh :

  1. Squeeze grated coconut with 500ml of water to extract coconut milk.
  2. To make Paste : Place ingredients B into a blender and blend until a paste is formed. Remove and place into a bowl. Add chili powder and mix well.
  3. Heat wok with some oil, add ground paste and stir-fry briefly. Add coconut milk and bay leaves. Stir well. Bring to a boil using low heat. Add cabbage, long beans, bean curds, temper and simmer until all the ingredients are cooked. Serve.

Malaysian Curry

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Last Updated: 24/07/2011