Malay Masak Lodeh

Ingredients: (Serves 4-6)

Half cup Fresh Shrimps

100 Gram Cabbage

100 Gram Long Beans

5 Brinjals

3 Pieces Tempe (soy bean cake)

2 cup of Coconut Milk

1 tbsp Oil

3 Cloves Garlic - sliced

5 Shallots - sliced

3 slices Galangal

5 Red Chillies - sliced

1 tsp Salt

Method:

1. Feel off the skin and de-vein the shrimps.

2. Shred the cabbage into 1 cm strips and long beans into 3 cm lengths. Cut brinjals into 3 cm pieces, then quarter each piece. Cut the tempe into 2 cm pieces.

3. Pour in oil and heat the pan over a medium flame and fry the garlic and shallots until smell good.

4. Fry shrimps and galangal for 1 minute together with ingredients. Pour in coconut milk and salt.

5. When coconut milk boils, add in the chillies, vegetables and tempe. Cover the pan and it boil again.

7. Remove the cover once the coconut milk is boiled, stir continuously and cook until the vegetables are cooked.

8. Add in salt and serve.

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