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Recipe
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
Ingredients
- 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
Method:
- 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.
- Heat the oil in a frying pan and fry the grated ingredients together with the
lemongrass until can get nice aroma. - Then add coconut milk with water and stir well.
- Then add the beans, carrot, tofu, tempeh, soya chunk, dried tofu, suhun, salt and sugar to taste. Stir well and cover until boiling.
- Lodeh is ready to be served with rice paste, sautéed sambal and boiled eggs.
The ingredients!
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