Sayur Lodeh, Vegetables in Coconut
Sayur lodeh was one of my favourite school canteen dishes growing up in Singapore. It’s mild enough for kids, but somehow still so, so tasty. Soft vegetables in a creamy coconut curry, usually eaten with pressed rice cakes (lontong) or a big scoop of rice.
I like using naturally sweet carrots and cabbage, then throwing in aubergine and tofu puffs because they soak up all that lovely curry. Our Peranakan Turmeric & Lemongrass Paste gives it a fragrant, gently spiced base, making this one of those simple dishes I never get tired of.
Serves 3-4 with rice
½ jar of Rempapa Peranakan Turmeric & Lemongrass
1 tbsp neutral oil
200ml coconut milk
300ml water
1 tsp light soy sauce*
1 carrot, sliced
1/4 sweetheart cabbage, sliced
1/4 aubergine, sliced
1 handful green beans, chopped into finger lengths
1 handful tofu puffs
Salt to taste
Over medium heat, fry the dried shrimp and rempah in oil till very fragrant, about 5 minutes.
Add the coconut milk and water and bring to a gentle boil with the carrot and cabbage. Once they are tender, add the green beans and tofu puffs, cover and let simmer till cooked.
Season to taste and serve with lots of rice to mop up all that yummy coconut broth.
* An authentic sayur lodeh has dried shrimp in it, here’s the original version. We have used soy sauce here for a vegan, salty savoury alternative, so everyone can enjoy it!
This recipe will leave you with extra paste. Check out our other recipes for more ideas.