I made this dish during Hari Raya (Eid Ul Fitri) gathering last September in New York but only managed to post it now just in time for MFF - KL and Selangor. This dish is a must during that time and it is usually serve with pressed rice or Nasi Impit. There are many version of Kuah Lodeh, different states have different ways of preparing this wonderful dish, some can be dryer, some a bit on the soupy version, some in pale yellow color and some more on the reddish side. I learned making this dish from my friend Zuliah’s mom many years ago and have been making it pretty often since I love vegetable curry. I added a bit more chili to it as I like the gravy on the reddish side.
3 pieces of fried tofu – cut into triangle
2 carrots – cut into 1” length
10 long beans or 20 French beans – cut into 1” length
300 gram cabbage – roughly cut
2 pieces fucuk/dried bean curd - fried
1 tsp sugar
Salt to taste
1 cube chicken bullion
To be blended into paste:
2 tbsp dried shrimps – soak until soft
10 red chili
3 cloves garlic
2 stalk lemongrass – removed the outer skin and cut small
1 tbsp turmeric powder
1 can coconut milk + 2-3 cups water
1. Heat up a pot, add in 2 tbsp oil. Sauté the blended ingredients until fragrant. Add enough water (depend on how much gravy you like) and bullion and bring it up to a boil.
2. Once boil add in the carrots, French beans, cabbage, tofu and fried dried bean curd. Once the vegetables are soft, add in the can of coconut milk. Add in salt and sugar to taste.
3. Continue stirring it until it comes to boil. Check seasonings.
4. Ready to be serve with nasi impit/pressed rice.
Note: You can add some shrimps or any type of vegetable to this dish.
I am submitting this post to Malaysian Food Fest - KL Selangor Month hosted by Shannon of Just As Delish .