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Special Vegetable Lodeh

1 Dried soya bean sheets (fucuk)
50 g Glass noodles
½ cup Cooking oil
60 ml Thick coconut milk, mix with 240ml of water
250 g Japanese melon, skinned
100 g Carrot, thick julienne
100 g Long beans, cut lengthwise
200 g Beancurd, lightly fried and cubed
½ Large long brinjal, cut lengthwise
1 Kaffir leaves
1 Bay leaves
2 Lemon grass, bruised
1 packet Fried tempe, cut as required
1 tbsp TUMIX® Chicken Stock Seasoning
To taste Salt
300 g Thick coconut milk
½ tsp AJI-NO-MOTO®
Ingredients A: paste 1
7 Dried red chillies
3 Shallots
4 cloves Garlic
3 tbsp Dried prawn
½ tbsp Malacca Shrimp paste (belacan)
Some Water as required
Ingredients B: paste 2
4 Shallots
5 Candlenuts, pre-fried without oil
3 cm Fresh turmeric
  1. Soak the soya bean sheets and the glass noodles until soft (for at least 2 hours or more). Cut them and keep aside.
  2. Meantime, in a food processor, blend ingredients (A) until very fine.
  3. Heat a wok, with the ½ cup cooking oil. Fry the paste (A) until it becomes dry, over a moderately slow fire. Remove and keep aside. Into the same food processor, blend ingredients (B). Keep aside.
  4. In a large pot or wok, bring in the thin coconut milk, Japanese melon, carrots, long beans, beancurd, long brinjal, kaffir lime leaves, bay leaves, pre-fried paste 1, raw paste 2, and lemongrass.
  5. Cook about 12-15 minutes until the vegetables are ¾ done, before adding the prefried tempe, soya bean sheets and glass noodles. Immediately, add in TUMIX® Chicken Stock Seasoning and salt to taste.
  6. Continue cooking till the vegetables are done. Bring in the thick coconut milk and AJI-NO-MOTO®. Remove from the fire when the coconut milk just begins to boil.
  7. Serve hot with white rice.

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