MASAK LODEH SERANI

Serves 4–6

Lodeh is a mild vegetable and coconut milk curry. It has its origins in Java, Indonesia, where it is made using young jackfruit and aubergines. This is the Eurasian version of the dish, which is prepared using cabbage, carrot, yam bean and long beans. This is a versatile dish and you may choose to add or omit vegetables according to taste.

Cooking oil 4 Tbsp
Light soy sauce 1 Tbsp
Water 500 ml (16 fl oz / 2 cups)
Kaffir lime leaves 2

Cabbage ½ medium head, cut into pieces
3-cm (1¼-in) wide

Carrot 1, peeled and sliced
Yam bean 1, peeled and sliced
Long beans 6, cut into 5-cm (2-in) lengths
Coconut milk 300 ml (10 fl oz / 1¼ cups)
Salt ½ Tbsp

Chilli Paste

Dried prawns (shrimps) 100 g (3½ oz)
Large onions 2, peeled and sliced

Dried chillies 15, cut into short lengths,
soaked for 10 minutes, seeds removed

Dried prawn (shrimp) paste (belacan)
50 g (1⅔ oz)

Turmeric 10-cm (4-in) knob, peeled

Lemon grass 2 stalks, ends trimmed,
tough outer leaves removed and sliced

1.   Pound or grind ingredients for chilli paste until fine.

2.   Heat oil in a pot and fry chilli paste until fragrant. Add soy sauce and fry for
about 1 minute, then add water, kaffir lime leaves, cabbage, carrot, yam bean
and long beans. Bring to boil.

3.   Lower heat and add coconut milk and salt. Remove from heat. Dish out and
serve hot.

NOTE

•  Cut all the vegetables into pieces of the same length so that they will cook more evenly.

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EURASIAN HERITAGE

Cooking