Sayur lodeh is light coconut vegetable stew which can be a meal in itself or as an accompaniment to the main meal. It is usually served with Lontong, a type of rice cake. You can also add some glass noodles or rice noodles to make a full meal.
This serves about 4- 6 people
3 cloves garlic
1 thumb size galangal
3 chillies, sliced
1 stalk lemongrass, white part of stalk only
1 tsp coriander
1/2 tsp turmeric
2 cups coconut milk cups
1 carrot, peeled and sliced
1 cup green beans
1 onion sliced
5 pieces of fried tofu (available in the cold shelves in Asian supermarkets, not the soft white type)
1 cup chinese or napa cabbage
salt to taste
1. Heat the oil in a wok over medium heat. Add the garlic, galangal or ginger, chiles, lemongrass, coriander and turmeric and fry for 2 to 3 minutes.
2. Add coconut milk, carrots, green beans and onion and bring to a boil. Reduce heat to low, cover and simmer until the vegetables are almost cooked through, 10 to 12 minutes.
3. Simmer uncovered and add the cabbage and season. Simmer until the cabbage is just tender, about 3-4 minutes. Adjust seasoning and serve with rice.