Sayur Lodeh

13 Mar

This lontong gravy is a traditional Hari Raya dish served for lunch on the said day and it is best served with ketupat or lontong. Since I had leftover Adabi rice cakes and mom had requested for me to cook the sayur lodeh, I decided to cook it with much nervousness and enthusiasm. My mom has always advised me not to follow any recipe 100% and to trust my instincts when it comes to cooking/baking.

I knew somehow that I would need her assistance to modify this as she’s the best cook I have ever known. And normally, guests would gushed about how nice and delicious her sayur lodeh is when they have it on Hari Raya. I wouldn’t want to do this dish injustice by not cooking to her expectations.


  • 450 ml coconut milk
  • 1.2 litres water
  • 1 cup dried shrimps (soaked in water)
  • 7 candlenuts
  • 10 garlic cloves
  • 10 shallots
  • 1 big onion, sliced
  • 2 red chillies, sliced diagonally
  • 5 – 6 bay leaves, tear it at the sides till the stem
  • 3cm blue ginger (lengkuas), smashed
  • 1 stalk of lemon grass, smashed
  • 6 long beans, cut into about 2.5cm length diagonally
  • 1/4 cabbage, cut into bite-size
  • 1/2 yam bean, cut into strips
  • 1 carrot, cut into strips
  • 3 fried beancurd squares, cut diagonally into two
  • 4 fried fermented soya bean cake (tempeh), cut into three
  • Glass noodles (optional)
  • 1 tablespoon turmeric powder
  • Salt to taste
  • Vegetable cooking oil


Blend the dried prawns, candlenuts, garlic cloves, shallots with 2 cups of water in an electric blender into a thick paste.

Fry the onions, red chillies and bay leaves in some oil till fragrant and then add the paste and turmeric powder. Add the coconut milk and water, followed by the blue ginger and lemon grass. Bring to a slow boil and then add in the vegetables and cool till the vegetables are tender. Remove the blue ginger and lemon grass as we don’t want the flavour to be overpowering. Add in the fried beancurd pieces and tempeh. Add salt to taste.

Add in the glass noodles if desired.

Serve hot in a large bowl with the rice cakes and garnish with serunding and sambal tumis. And don’t forget the bagedil 🙂


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