Sayur Lodeh

Vegetables in Spice Coconut Curry

Serves 18

Ingredients

Rempah

• 3 quarter sized slice fresh galangal cut up
• 6 stalks fresh lemongrass, trimmed and sliced
• 12 shallots or 3 onion peeled and sliced
• 12 cloves garlic, peeled and sliced
• 1/2 tbsp blachan
• 3/4 C dried shrimp
• 3/4 C veg oil
• 6 tbsp red chile paste

Curry

• 3 can coconut milk, plus 3 cans water
• 3 carrot sliced diagonally
• 3 chinese eggplant
• 3/4 head cabbage in 1.5" cubes
• 3 potato sized chunks jicama cut into julienne sticks .25"x2"
• 3 C long beans or green beans
• 18 squares deep fried been curd
• 1 tbsp sugar
• 2 tsp salt

Procedure

1. grind galangal, shallots, garlic, blachan, and dried shrimp to a smooth paste. Add a tablespoon or more of water to facilitate blending if necessary.
2. Heat oil in a wok. Add the chile paste and fry stirring continuously until the oil takes on a reddish hue.
3. Add the ground mixture. Fry over low heat stirring frequently until the rempah is very fragrant and has a rich mahogany red color (about 8 minutes). It is ready when the oil seeps out.
4. Add the coconut milk and water and bring to a boil.
5. Reduce heat to medium and add the carrot, eggplant, cabbage, jicima, long beans.
6. Simmer until vegetables are cooked.
7. Add the bean curd, season with sugar and salt.