This gravy is a must to accompany lontong (compressed rice cake), most popular breakfast dish of Malaysia/Singapore. It is mainly vegetables cooked in coconut milk, other vegetables such as long bean, brinjal and young jackfruit could be added to the gravy.
To serve, put few pieces of lontong together with sambal, serunding (spiced grated coconut) then topped with sayur lodeh. It is easily available on mornings at most hawker centers. You can also take this gravy with hot steaming rice as a side dish.
INGREDIENTS
1 small cabbage
250g yam bean (sengkuang)
1 carrot
3 pieces firm beancurd
3 pieces tempeh (fermented soya bean cake)
2 lemon grass bruised
1 in lengkuas (galangal) sliced
1 piece turmeric leaf
3 cups coconut milk
3 cups water
3 TB cooking oil
salt and sugar to taste
GRIND
10 dry chill (soak to soften)
10 shallots
4 cloves garlic
3 TB dried sliver fish (soak and rinse)
2 ins fresh turmeric root
1 in ginger
METHOD
* Cut each tempeh and tofu into 4, shallow fry until light brown, drain.
* Cut the vegetables, for carrot and yam bean, cut into sticks.
* Heat the oil, fry the blended ingredients until fragrant add the the lemon grass and lengkuas.
* Add the carrot, salt, water and yam bean, bring to boil. When boiling add the tofu, coconut milk, turmeric leaf and tempeh, cook until vegetables turns soft, stirring frequently.
* Now add salt and sugar to taste, ready to serve with lontong (rice cake) or white rice.
