Sayur lodeh is a dish which showcases coconut milk with vegetables. Lodeh is generally made with seafood but I thought I might as well make a vegetarian version for our once a week meatless day. Making lodeh is quite straightforward, whether you prefer a vegetarian or non-vegetarian version. A combination of colourful veggies will justify its vibrancy, whereas this Serai Sayur Lodeh (Coconut Vegetable Stew) is still justified with coconut milk, and alongside lemongrass and chillies for the creamy, mild spicy and lemony scent. With sweet potatoes (stir-fried sweet potato leaves in chilli), this stew is further enhanced with tad-bit of natural sweetness.
2 pieces of white tofu - sliced
2 sweet potatoes - remove skin and cut into chunks
20 long beans - sliced to 1 inch length
2 sprigs coriander leaves - shredded
1 cup thick coconut milk
1 tbsp of oil
Salt for taste
Roughly blend/pound lemongrass, garlic and shallots.
Heat oil and saute the blended ingredients for a minute or two.
Add potatoes and pour one cup of water.
Season with salt.
When potatoes are half cooked, add beans and continue to simmer till both are soft.
Then add tofu and coconut milk.
Stir all in and once heated through, remove from heat.
Lastly add coriander leaves and chillies.
Stir again and serve.
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