Sayur Lodeh

1. Soak noodles in hot water for 20 mins till softened. Meanwhile, heat oil in a wok over low fire. Fry chilli paste and ground ingredients until fragrant. Add dried prawns. Fry for 2 mins more.

Prep 20 mins
Cook 20 mins
Serves 4

INGREDIENTS

50g tang hoon or glass noodles
3 tbsps oil
4 tbsps chilli paste
30g dried prawns, pounded
800ml water
2 tbsps ikan bilis stock powder
1 carrot, cut into thick strips
½ cabbage leaf, cut into 5-cm pieces
8 long beans, cut into 4-cm pieces
8 fried beancurd sticks, cut in half
150ml thick coconut milk
Salt to taste

Ground Ingredients

1 large onion
2 cloves garlic
2cm belacan or shrimp paste
buah keras or candlenuts
3cm fresh kunyit or turmeric

 

METHOD

1. Soak noodles in hot water for 20 mins till softened. Meanwhile, heat oil in a wok over low fire. Fry chilli paste and ground ingredients until fragrant. Add dried prawns. Fry for 2 mins more.

2. Add in water and ikan bilis stock powder, gently cook for 5 mins. Then add in vegetables, fried beancurd and noodles. When vegetables are just cooked, add thick coconut milk. Turn fire up to bring sauce to a slow boil. Season with salt, and serve.

 

Recipe: Cindy Koo / Photo: Chris Leong / Art direction: Rina Ahmad