clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sayur Lodeh 2

Sayur Lodeh

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


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.



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)
  • 1215 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
  • 810 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
  • 46 red finger-length chillies


  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.