Sayur Loday

By pfwombat

Vegetable Curry

Ingredients

• Rempah:
• 300 g turnip, julienne
• 160 g cabbage, julienne into 2 inch strips
• 160 g long beans, julienne
• 160 g French beans, julienne
• 160 g carrots, julienne
• 2 sheets of bean curd skin
• 300 g fish cake, sliced
• 1/2 coconut cream
• 1 l water
• 150 ml chicken stock
• 1 onion, sliced
• 2 tbsp dried prawns, pounded
• 1 tbsp salt
• 10 tbsp oil
• 5 candlenuts
• 20 shallots
• 2 cloves garlic
• 15 dried chillies
• 1 tbsp shrimp paste (blachan)
• 1/4 tsp tumeric powder
• 1 thumbsize lengkuas, mashed

Details

Servings 4

Preparation

Step 1

1) In a blender, mix all the ingredients except the tumeric powder and lengkuas of the rempah to a paste
2) To the blended paste, add the tumeric powder and lengkuas
3) Heat a pan add in the oil and stir-fry the rempah
3) Remove rempah from the pan, and fry the onion and dried prawns till fragrant.
4) Return the rempah to the pan, and turn up the fire. Add in some water and stir-fry for a few minutes.
5) Add the vegetables, fish cakes and bean curd sheets and stir-fry for 5 minutes.
6) Add in the remaining water and chicken stock and bring to boil.
7) Continue to stir as you add in the coconut cream.
8) Season and continue to stir for another 5 minutes or until the vegetables are cooked/limp.
9) Lower the fire and simmer for another 10-15 minutes.