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10 pax   45 minutes

Ingredients

1 tablespoon cooking oil
1 tablespoon thick coconut milk
1 red onion, minced
1 garlic, minced
3 cm galangal, minced
3 cm ginger, minced
4 cm turmeric, minced
4 tablespoon dried shrimp, minced
2 stalks lemongrass, crushed
400 ml water
100 ml light coconut milk
1 ½ teaspoon MAGGI® CukupRasa™
2 pieces bean curd
50 g brinjal, sliced into 1 cm wedges
50 g carrot, sliced into 1 cm wedges
50 g long beans, cut into 2 cm pieces
50 g cabbage, thinly cut
1 red chilli, thinly sliced

Preparation

1. To prepare the spice paste, add in the red onion, garlic, galangal, ginger, turmeric, dried shrimp and lemon grass into a blender. Pour in 200 ml of water and blend until they form a fine paste.

2. After the ingredients are blended, pour some cooking oil into the wok and wait for it to heat up.

3. Scoop the paste from the blender and carefully place it into the wok and stir until fragrant.

4. Next, slowly add in water and the coconut milk and bring the mixture to a boil.

5. When it starts bubbling, add in the MAGGI® CukupRasa™, bean curd, brinjal, carrot, long beans and cabbage and allow it to simmer for 5 minutes until the vegetables are well cooked.

6. Garnish your Sayur Lodeh with the red chilli and enjoy it over a plate of 'lontong'.

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