Kuah Lodeh

Dried Black Fungus Kuah lodeh
Lodeh, or kuah lodeh as it is more commonly known in Malaysia, is a comforting and rich vegetable soup with roots from Java. It is also sometimes called lontong, although (just to make things a little confusing) lontong also refers to nasi impit, which often accompanies a steaming bowl of this delicious soup.
Print recipe here: Kuah Lodeh

Key facts:

  • Preparation: 35 mins
  • Cooking: 30 mins


  • 3 long beans chopped
  • ½ carrot sliced into 3cm long
  • 100g soya chunk
  • 2 pieces of tempeh
  • 100g dried taufu
  • 50g suhun
  • 2 lemongrass
  • 250ml coconut milk
  • Salt to taste
  • Sugar to taste
  • 3 cup water
  • Oil for sautéing

Ingredients to grind:

  • 3 large onions
  • 4 cloves of garlic
  • 4 chilli padi
  • 2 red chilli
  • 2 cm ginger
  • 2 cm Thai Ginger (lengkuas)
  • 2 cm turmeric
  • 3 tbsp dried shrimp


  1. First, add the onion, garlic, rice chilli, chilli padi, Thai ginger, ginger, turmeric, dried shrimp and a bit of water into a grinding machine. Blend until smooth.
  2. Heat the oil in a frying pan and fry the grated ingredients together with the
    lemongrass until can get nice aroma.
  3. Then add coconut milk with water and stir well.
  4. Then add the beans, carrot, tofu, tempeh, soya chunk, dried tofu, suhun, salt and sugar to taste. Stir well and cover until boiling.
  5. Lodeh is ready to be served with rice paste, sautéed sambal and boiled eggs.

The ingredients!

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