Sayur Lodeh

Our recipe for today is Sayur Lodeh which came from the recipe book called Singapore Cooking by Terry Tan (Author), Christopher Tan (Author), Edmond Ho (Photographer), David Thompson (Foreword). This is one of the first recipes I will try from this amazing book and I chose it because at home we I love trying new ways of cooking vegetables and definitely this one is something new to me.

Our recipe for today is Sayur Lodeh which came from the recipe book called Singapore Cooking by Terry Tan (Author), Christopher Tan (Author), Edmond Ho (Photographer), David Thompson (Foreword). This is one of the first recipes I will try from this amazing book and I chose it because at home we I love trying new ways of cooking vegetables and definitely this one is something new to me.

The book is all about preparing delicious and authentic dishes with this easy-to-follow instructions.

An abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there’s so much of it that’s so good! Singapore Cooking, featuring a foreword by James Beard Award-Winner David Thompson, is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad).

The recipes are well written, easy to follow, and accompanied by beautiful color photographs. With this Singapore cookbook by your side your acquaintance—or re-acquaintance—with Singapore food promises to be an exciting and mouthwatering experience.

Authentic Singapore recipes include:

• Bergedel Potato Fish Cakes
• Sop Kambing Spiced Mutton Soup
• Malay-style Nasi Goreng Fried Rice
• Laksa Rice Noodle Soup
• Sambal Roast Chicken
• Hainanese Pork Chops
• Devil Curry
• Singapore Chilli Crab
• Fish Moolie in Spicy Coconut Sauce
• Beansprouts with Tofu
• Pumpkin with Dried Prawns
• Kueh Dadar Coconut Filled Pancakes

True to its description the recipe I followed is quite straightforward and I can say it was delicious, it definitely tickled and teased my South East Asian palate. I would certainly make some more from this book and we want you to try it as well that is why Ang Sarap and Tuttle Publishing is giving away 3 books which contains this recipe book Singapore Cooking plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.

What are you waiting for join now to win the book of your choice!

Sayur Lodeh

★★★★★ 5 from 6 reviews

• Author: Terry Tan and Christopher Tan
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 3-4 1x

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Description

Our recipe for today is Sayur Lodeh which came from the recipe book called Singapore Cooking by Terry Tan (Author), Christopher Tan (Author), Edmond Ho (Photographer), David Thompson (Foreword). This is one of the first recipes I will try from this amazing book and I chose it because at home we I love trying new ways of cooking vegetables and definitely this one is something new to me.

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Ingredients

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Sayur Lodeh

• 1 long Asian eggplant (about 300g/10 oz) (I used the big ones as it was out of season when I made this)
• 12–15 green beans, topa and tails trimmed
• 2 small carrots
• 1/4 head cabbage, sliced
• 5 tablespoons oil
• 2 cups (500 ml) thin coconut milk
• 3/4 cup (190 ml) water
• 1 teaspoon salt
• 1 teaspoon sugar

Spice Paste

• 6 candlenuts or macadamia nuts
• 8–10 Asian shallots
• 2 teaspoons dried prawn paste (belachan), dry-roasted
• 1 teaspoon dried prawns, soaked until soft
• 1 thumb-sized piece fresh turmeric root
• 3 cloves garlic
• 4–6 red finger-length chillies

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Instructions

1. Halve the eggplant lengthwise and slice into segments about 12 mm (1/2 in) thick. Slice the beans diagonally in half, slice carrots into 4 cm (1 1/2 in) sticks and the cabbage into wide strips.
2. Grind all the Spice Paste ingredients together until fine. Heat the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 4-5 minutes. Add the coconut milk and water and bring to a boil. Add all the vegetables and simmer for 10 minutes.
3. Add the salt and sugar and simmer for 5 more minutes or until the vegetables are tender. Serve hot.

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