Ingredients
1/4 chinese cabbage (cut bite size)
3 long beans (cut 3 inches)
1/2 brinjal (slice bite size)
3 potatoes (cut bite size)
1 carrot (bite size)
1/4 sengkuang (cut long)
3 pieces of dried chilies (cili kering) (slice half)
1 big onions (slice)
Suhun (Cellophane noodles/Glass Noodles) & Fucuk (dried beancurd) (depending how much you can eat :P) (soaked to soften it first)
Tempeh (fermented soy beans) (deep fried first)(cut bite size)
4 pieces of Tauhu (Bean curd)(deep fried first)(cut bite size)
1 tbs of salt
1 tbs of sugar
1 tbs of fish sauce (you can omit this if you don’t want)
1 litre (1000ml) coconut milk (Buy 2 bag of coconut milk in plastic from OTK supermarket)
To Blend
3 red chilies + 2 green chilies + 5 pieces of cili api
5 big red onions (slice)
1 bulb garlic (dice)
3 serai (lemon grass)(slice)
1 inch lengkuas/galangal (blue ginger)
1 inch kunyit hidup (turmeric)
2 tbsp of dried shrimp
250 gm prawns (i choose the small prawns)
2 inches of belacan (shrimp paste)
Method
Remove prawn’s skin use oil to fried first then boil with a little of water to obtain the prawn water. (For better taste of course)
Blend red chilies, green chilies, cili api, red onions, garlic, serai (lemon grass), lengkuas (blue ginger), kunyit hidup (turmeric), dried shrimp, belacan (shrimp paste) and prawns.
Deep fried tempeh and tauhu
Prepare wok and put a little bit of oil, heat it up
Pour blended ingredients in.
Then put in potato, carrot (i put these in first because it takes longer time to soften, and cover with wok), then pour the rest of the veges and stuff in.
Add water if you like it watery.
Tip: If you want this to taste even better, you can put in chicken stock cube.
I find this Lodeh taste like our chinese vegetarian loh hon chai except it taste more of chilies and serai and stuff with coconut milk.
You must eat this with Ketupat (Malaysian Cubes Rice) and Kuah Kacang, without kuah kacang it doesn’t taste nice.
