Ingredients:
50g dried anchovies/ ikan bilis (soak in water)*
50g dried shrimps (soak in water)*
6 candlenuts (soak in water)*
1 teaspoon shrimp paste or belacan (optional)*
3 onions about 250g*
3 garlics*
1 tablespoon chilli paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon fennel powder
1 tablespoon coriander powder
1 lemongrass (crushed)
25g galangal(crushed)
4 daun salam or bay leaves
1 medium size carrot (cut into stripes)
1 small size turnip (cut into stripes)
50g cabbage (cut into big pieces)
50g long beans (cut into 5cm length)
200ml Kara coconut milk
3 or 4 cups water
2 tablespoon vegetable oil
2 teaspoon salt
1/2 tablespoon sugar(optional)
4 small size bean curd cakes(deep-fried)
*ingredients need to be pounded or blended with 1 cup of water
Method:
- Heat oil in a pot till hot.
- Stir-fry chilli paste, blended ingredients, turmeric powder,cumin powder,fennel powder and coriander powder.
- Add in galangal and lemongrass.Cook till fragrant.
- Pour in water and bring to boil over moderate heat.
- Add in daun salam/bay leaves, carrot, long beans, turnip and cabbage.
- Cook till vegetables are softened.
- Add in deep-fried bean curd cakes, sugar and salt.
- Pour in coconut milk and stir for a while.
- Turn off the flame.
- Arrange compressed rice cakes(lontong) on serving dish. Add sayur lodeh, sprinkle with serunding (spicy grated coconut). Top with halved egg. Serve with sambal(chilli paste) for those who like it hot.
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