Sayur Lodeh

This recipe was first published in Flavours magazine.

Print Recipe
Servings
4
Servings
4
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Blend the shallots, ginger, and garlic, then mix with turmeric, chilli paste and pepper. Place in a large pot, pour the santan and water mixture over and bring to a boil over moderate heat. Lower the heat to a simmer, then add beancurd skin, carrot and potatoes.
  2. Once the potatoes are soft, add long beans, cabbage, whitebait and sohoon, and cook till vegetables are soft. Season to taste, then break the eggs into the pot, leaving them whole, boil for about two minutes, so that the centres are still runny.
  3. Remove from heat and serve with nasi impit, ketupat or lemang.

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