My mom used to cook comfort food whenever I’m unwell to keep my mind off from whatever sickness that I am in. It usually works. Kinda hard not having her around anymore. I miss her 🙂
So there I was with the crutches (I’m such a drama queen) making this comforting Sayur Lodeh. Sayur Lodeh is a popular Javanese cuisine. I was told that there are many variant recipes of the dish. But I guess the best recipe would be the one that have been handed down from grandmothers and mothers.
My mom thought me how to cook this. It’s her BFF’s recipe and they used to cook it every other day back in college.
For this recipe, you’ll need…
- 2 tofu
- 1 carrot
- string beans (cut into 2cm)
- cabbage (about 1 cup)
- 1 medium sized eggplant
- 100gms glass noodle/ mung beans noodles
- 2 dried bean curd sheets
- 1 tablespoon of dried krill (omit this if you’re a vegetarian)
- medium sized onion
- 1 clove of garlic
- 5 dried chilies
- galangal (about 2cm)
- ginger (about 2cm)
- 1 stalk of lemongrass
- 1 box of coconut milk (200ml)
- 1 1/4 cups of water
- ground turmeric
- sunflower oil
First, soak the dried chillies, the glass noodle and bean curd sheets (cut into small squares) in hot water for 10 minutes.
Cut the tofu and tempeh into cubes, season with 1 teaspoon of ground turmeric and 1/2 teaspoon of salt. Make sure you coat them well. Deep fry them until golden brown and put it aside.
While frying the tofu and tempeh (this recipe requires multitasking) cut the carrots in to chunks, the eggplant into cubes and slice the cabbage. Throw in the dried chillies together with the onion, garlic, ginger, galangal and the krill into a blender. Add a little water and make sure you blend it into a thick paste.
Bruise the lemongrass stalk by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver.
10 minutes is up! and here is the soaked and drained glass noodles and bean curd sheets
Heat up 2 tablespoon of sunflower oil (or whatever oil you have). Fry the paste till fragrant add in 1 1/4 cups of water. Let it simmer on medium heat for 5 minutes.
Add in the coconut milk, 1 teaspoon of ground turmeric, carrots, lemongrass and 1 tablespoon of salt and bring to a boil.
Throw in the vegetables, stir and cover and let it simmer for another 5 to 7 minutes.
Then chuck in the fried tofu and tempeh, the bean curd skin and the glass noodle. Give it a quick stir and turn off the stove.
Serve it hot with some fluffy steamed rice.
Or you can eat it on its own. That’s what I always do 🙂