In Indonesia and Malaysia, it is called Masak Lodeh or Sayur Lodeh, while in Malaysia it is also known as Masak Lemak. The white version, cooked without turmeric fresh turmeric, is called Sayur Lodeh Putih or Masak Lodeh Putih - white coconut milk stew.
Malaysian Vegetable Stew with Coconut Milk varies from home to home. Common vegetables include French beans, long beans, tofu (TOFU STIR-FRY), spinach (bayam), sweet leaves (cekur manis), and root vegetables like sweet potatoes.
For this recipe, a simple herb paste with
lemongrass adds aroma, coriander leaves bring fragrance, and red chillies give
mild heat. The result is a creamy, mildly sweet, and fragrant Vegetarian Stew, reflecting
traditional Malay cooking.
Usually paired with rice, Malaysian
Vegetable Stew with Coconut Milk is also the gravy (kuah) served with ketupat
(rice cake packed in woven palm leaves) or nasi himpit (pressed rice cake).
Ingredients for stew paste (Blend)
1 lemongrass
5 garlic cloves
4 shallots
Some water
Other
Ingredients for Vegetable Stew
2 pieces of white tofu, sliced
2 sweet potatoes
- peeled and
cut into chunks
20 long beans
- sliced into 1 inch lengths
1-2 red chilies - seeds removed and sliced
2 sprigs coriander leaves
- shredded
1cup water
1 cup thick coconut milk
1 tbsp oil
Salt to taste
How to Make Vegetable Stew in Coconut Milk
Heat oil and sauté the blended ingredients for 1-2 minutes.
Add sweet potatoes and pour in one cup of water.
Season with salt.
When potatoes are half-cooked, add long beans and continue to simmer until
both are soft.
Add tofu and coconut milk, stirring until heated through.
Remove from heat and stir in coriander leaves and chilies.
