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Sajur Lodeh

Flavors.of.Asia's picture
Ingredients
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), crushed
  Dried chilies/Sambal ulek 1 1⁄2 Teaspoon
  Dried shrimp paste 1 Teaspoon (Blachan)
  Ground laos 1⁄2 Teaspoon
  Peanut oil 3 Tablespoon
  Mixed vegetables 1 1⁄2 Pound, cut into bite-sized pieces
  Tomato 1 Large, blanched, peeled and chopped
  Coconut milk 3 Cup (48 tbs)
  Soft brown sugar 1 Teaspoon
  Peanut butter 1 Tablespoon
Directions

Put the onion, garlic, sambal ulek and blachan into a mortar and pound to a paste with a pestle.
Alternatively, puree in a blender.
Stir in the laos powder.
Heat the oil in a large saucepan.
When it is very hot, add the spice paste and stir-fry for 2 minutes.
Add the tomato and stir-fry for 3 minutes, or until it has pulped.
Gradually stir in the coconut milk and bring to the boil.
Add the vegetables to the pan, in the order in which they should be cooked (longest cooking vegetable first).
Reduce the heat to moderately low and cook until they are just tender but still crisp.
Stir in the sugar and peanut butter and simmer for 1 minute longer.
Transfer to a warmed serving bowl and serve at once.

Recipe Summary

Method: 
Simmering
Ingredient: 
Vegetable

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