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Sayur Lodeh (vegetables in coconut sauce)

Recipe from: 9/1/1996 12:00:00 AM
Ingredients 13
Servings 6


  • 750
    assorted vegetables (aubergine, mangetout peas, carrot roundels, baby corn, broccoli and baby marrow
  • 30
    peanut oil
  • 1
    onion, diced
  • 2
    cloves garlic, crushed
  • 1
    red chilli, chopped
  • 5
    shrimp paste
  • 1
    stalk lemon grass
  • 1
    large ripe tomato, skinned, seeded and diced
  • 250
    chicken or vegetable stock
  • 375
    coconut milk
  • 15
    smooth peanut butter
  • 10
  • lemon juice to taste


1. Wash and cut vegetables into bite-size pieces. 2. Heat the oil in a medium saucepan and fry the onion until soft and starting to colour, then add garlic, chilli, shrimp paste and fry over low heat for 2 minutes, breaking up the shrimp paste with the back of the spoon and stirring the mixture. 3. Add lemon grass or 2 strips lemon rind, and tomato. Stir and cook to a pulp. 4. Add stock and coconut milk and bring to simmer with lid off to reduce to a coating consistency. Add vegetables according to the time they take to cook. They should be tender but suntil crisp. 5. Stir in the peanut butter and add salt to taste. A squeeze of lemon juice may be added if a sharper flavour is preferred. Serves 6.

Read more on: shallow-fry  |  fruit

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