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Masak Lemak Sayur (Malay Style Vegan Coconut Milk Stew)

Of course. Anything is possible. Including a Malay style vegan coconut stew. Who said you can't?  Who? Who is saying. No. Not me though. In fact, this recipe of mine, evidently? Pretty much, proven. Our Malay or Malaysian vegan or vegetarian coconut milk stew (Sayur Lodeh VegetarianGado Gado Vegetarian & Vegetable Kurma). Coconut Milk (Vegetarian Nyonya Laksa, Vegetarian Nasi Lemak  & Vegetarian Mutton Rendang). Oh yes! Once said as the disaster for our health. But today, the same smart ones are professing that coconut milk or even, because coconut oil has been re-branded as "virgin coconut oil", these are for our healthiness. As if, like, our Malaysian coconut milk (Curry Mee Vegetarian) and coconut oil has never been virgins. Damn! How ingredients theories can be twisted and turned. By the way, for your information, I'm not a virgin or even "like a virgin". Hehehe!! I speak the truth and nothing but the truth. Tadaa!!

Of course, undeniably, like I always say, yes, always my policy and philosophy, everything and anything in moderation will not hurt. Even, coconut milk and coconut oil if you don't cross the limit. Because these two ingredients, if you go beyond their borders and boundaries, they, if I am not mistaken, can rock and roll, toss and turn, your health. Nevermind. There's no need to get all worked up right now because for this Masak Lemak Sayur (Malay Style Vegan Coconut Stew) of mine, coconut milk is in moderation and is moderated. Moderated in the sense that, pure coconut milk (Tempoyak Masak Lemak Sardine, Pucuk Ubi Masak Lemak & Masak Lemak Ikan Masin) from our Malaysian grounded and grown coconut and not coconut cream in box or the canned ones. Furthermore, what's coconut milk in moderation? There is no need for first milk or second coconut milk (Rendang Ayam & Malaysian Fish Head Curry). Just one up coconut milk only. Yet, without compromising on the quintessential Malay or Malaysian true and true profound mouthwatering tastes.
Ingredients
2 tomatoes - slice
French Beans - as needed
Tofu - a few pieces
Oyster mushroom - 1 packet (rinse)
1 turmeric leaf - slice
Coconut milk (from one coconut) - 5 to 6 cups
1 cup water
Oil
Salt

Pound/pulse (roughly)
1 lemongrass
1 big red onion
1/2 inch fresh turmeric

Method
Heat 2 tbsp of oil
Add the pounded ingredients
Stir for a minute or two.
Add tomatoes
Stir and cook till tomatoes becomes mushy.
Pour 1 cup of water
Add beans, tofu and oyster mushrooms.
Cook. Just a few minutes only.
Pour coconut milk.
Heat through.
Add salt.
Stir and add turmeric leaf.
Stir and off the heat.






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