Alamak, why LemakLemak?

My profile name LemakLemak began as an ID for my very first email, 10 years ago. The name, probably came about as a result of my late father's family's Peranakan influence in my life. Yes, there is a little bit of Nyonya, deep within me.

The term 'Lemak' in Malay, is usually used to describe dishes with coconut milk in them. The coconut milk add creaminess, richness, flavour and fragrance to the dishes.

We love all things lemak - curries, desserts, kueh, laksa, nasi etc. But, now being a little more health conscious, I'm a teeny weeny prudent in the use of coconut milk in my cooking and baking. Despite this, LemakLemak, will be my moniker for now.

Thanks for dropping by, and I hope, you will enjoy, the little sharing of my experiences, past and present.....

 

Sayur Lodeh ... Something Lemak to start with

About 2 weeks ago, I made Lontong Sayur Lodeh.
Yes, it was 'lemak' ..... so I thought it suitable for my first recipe post.
My recipe below is the one I normally use, but this time round, I added in some leftover fishballs I had, for the kids. Also, I did not have any turnip on hand.
Basically, it was anything goes for my Lontong Sayur Lodeh that day.
But, thankfully, the dish turned out all right.
 

Sayur Lodeh

Rempah

200 g shallots               
4 cloves garlic                         
4 buah keras
1 tbsp roasted belacan            
10 chillies, seeds removed or 30 g dried chillie paste
( If using dried chillies, soak in hot water to soften )            
1 thumbsize fresh kunyit or ½ tbsp kunyit powder

2 stalks serai, bashed              

1 thumbsize galangal, bashed

1 large onion sliced                
 
3 tbsps dried prawns, soaked in water and pounded coarsely


Ingredients
Julienne thickly :       1 small carrot and 1 small turnip                 
1 small white cabbage, cut into pieces
5 pcs long beans, cut into short lengths      
1 large piece of taukwa, cut into 4 triangles
1 packet ( 200 ml ) coconut milk
Fresh milk, as needed, to thicken the gravy
Salt and sugar to taste

Method

1. Prepare the vegetables.
2. Grind the the rempah ingredients into a fine paste.
3. Heat oil. Brown the taukwa. Set aside on kitchen paper to absorb excess oil.
4. In the same oil, as needed, saute the sliced onions, serai and galangal.
5. Add in the dried prawns and fry for awhile.
6. Add in the rempah and fry until the oil rises.
7. Add in the vegetables and mix well. Fry for awhile.
8. Add in just enough water to cook the vegetables.
9. Bring to boil and simmer until vegetables are ¾ cooked.
10. Add in coconut milk and fresh milk, if needed. Simmer until vegetables are cooked.
11. Add in seasonings to taste.

Lontong Sayur Lodeh

1 roll of lontong rice cake, cut into pieces    

Hard-boiled eggs

 

Add Sayur Lodeh onto portions of lontong, tau kwa and a hard-boiled egg.
For extra flavour and spice, top dish with kerisik ( roasted grated coconut ) and  sambal.

Enjoy !