Lontong Sayur Lodeh

[Ingredients]

• 500g lontong, halved

• 400g or 2pcs tau kwa (firm beancurd), each quartered into 4 triangles

• 80g tempeh, sliced

• 200g white cabbage, cut into smaller pieces

• 5 long beans, cut into 5cm length

• 200g turnip / jicama, peeled and cut into 5cm sticks

• 1 carrot, peeled and cut into 5cm sticks

• 20g vermecelli, soaked

• 50g fu zhu (beancurd stick), cut into smaller pieces

• 1L coconut milk

• 2 lemongrass, bruised

• 1 & 1/2tsp salt

• 1/2tsp sugar

• 2tbsp oil

• Oil for deep frying

[Spice Paste]

• 4 dried chilli, soaked and cut into smaller pieces

• 120g shallot, peeled and cut into smaller pieces

• 4 cloves garlic, peeled

• 2 candelnut, cut into smaller pieces

• 2 stalks lemongrass, trim ends and cut into smaller pieces

• 30g turmeric, peeled and cut into smaller pieces

• 10g galangal, peeled and cut into smaller pieces

• 40g dried shrimp

• 1tsp toasted belacan

• 50ml oil

[Steps]

1. Deep fry tempeh till crispy. Followed by tau kwa.

2. In a food processor, add in spice paste ingredients and blend into a smooth paste.

3. In a pan heated with 2tbsp of oil, add in bruised lemongrass and spice paste. Stir-fry till fragrant.

4. Add in coconut milk and stir well.

5. Followed by vegetables, salt and sugar. Stir well and simmer covered till vegetables are soft.

6. Add in fu zhu and vermicelli, mix well.

7. Followed by tempeh and tau kwa.

8. Place lontong in a serving dish and ladle curry over.

Adapted from The Meatmen Singapore