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
For extra flavour and spice, top dish with kerisik ( roasted grated coconut ) and sambal.
Enjoy !
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