Kuah Lodeh
50 minutes
5 Servings
Kuah Lodeh is made from the aromatic coconut milk-based vegetable stew with its rich, creamy gravy and vibrant vegetables, it is best enjoying with rice cakes. Its versatility and rich flavor make it a Malaysian favorite dish for everyday meals as well as festive occasions.
Nutrition Value in 1 Serving
Calories
420.0 kcal
Carbohydrate
24.9 g
Protein
22.8 g
Fat
25.5 g
Sodium
1094.3 mg
Ingredients A:
| 3 tbsp | Cooking oil |
| 5 cup | Water |
| 100 g | Cabbage, chopped |
| 100 g | Carrot, cut into julienned |
| 100 g | Long beans, cut into 2 cm |
| 25 pcs | Medium size prawn |
| 1 pc | Fucuk (dried tofu), soaked |
| 250 ml | Coconut milk |
| 40 g | Glass noodles, soaked |
| 1 pc | Tempeh, cut and fried |
| 2 pcs | Hard tofu, cut and fried |
| 1 tbsp | AJI-NO-MOTO® |
| 1½ tsp | Salt |
| 2 tsp | Sugar |
| 1 tsp | Turmeric powder (if needed) |
Ingredients B: blend
| 1 no | Holland onion |
| 5 pips | Garlic |
| 2 inches | Ginger |
| 3 inches | Turmeric |
| 5 stalks | Dry chili, boiled |
| 10 g | Dried shrimp |
| Some | Water |
- Heat the cooking oil, stir-fry the blended ingredients until the oil breaks.
- Add water and let it boil.
- Add cabbage, carrot, long beans, prawn, fucuk and coconut milk. Boil until the vegetables are slightly cooked.
- Add glass noodles, fried tempeh and fried tofu.
- Season with AJI-NO-MOTO® and salt. Stir well and ready to serve.
Tips:
- Serve with rice cakes, hardboiled egg and sambal tumis for a mouth full of enjoyment.
With the application of AJI-NO-MOTO®, it is able to reduce about 16% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
