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Thursday, September 25, 2008

lodeh, oh yeah!

Yesterday I made lodeh and sambal kacang for buka puasa (break fast). Lodeh is a Malaysian vegetable stew that is sometimes served for breakfast with lontong or nasi empet and sambal kacang (peanut sauce). I don't usually make nasi empet for dinner so we had ours with white rice and some grilled salmon.

The preparation is very easy. You only have to soften the tofu skin and mung bean (cellophane)noodles and chop all the vegetables. Use vegetables of different colours and texture as it would make a colourful dish in white coconut broth. Then everything is simmered together in a coconut milk broth. You usually get some tofu and tempeh in it too. But I prefer to use the tofu skin sticks and feel that is enough for me. There is usually no meat or seafood in the dish though some actually dress it up using chicken stock and prawns for dinner parties.

I am not providing measurements for this dish because I used the agak-agak method to prepare it. And you know what, you should too! Just use whatever you have in your fridge and store cupboard and be pleasantly surprised!

1 cup coconut milk - I use a 250ml packet
2 cups water
2 garlic
2cm ginger
1 plump lemon grass - white only
1 onion
Tofu skins - break into pieces
Mung bean noodles
you can also use tempeh and tofu
snake beans
french beans
baby carrot
chestnut mushrooms - you can use other mushrooms but not dried shitake
white cabbage

1. Crush and chop garlic, ginger, lemon grass and onion and combine with water and coconut milk in a pot. Bring to boil to make a coconut broth. Season to taste.
2. Place the mung bean noodles and tofu skins in different bowls filled with boiled water for a few minutes until they are soft.
3. Cut all the vegetables into similar length and thickness.
4. Add the softened noodles, tofu sticks and vegetables into the coconut broth.
5. Leave to simmer. Season to taste.
6. Serve with sambal kacang (recipe to follow later) and rice or nasi empet.


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