3 tbsp Ikan bilis (dried fish)

3 leaves Cabbage chopped

3 cloves Garlic chopped

15 French beans chopped into 2 inch lengths

1/2 pkt Tempe chopped into small squares

1 small Onion chopped

400ml Coconut cream

3 tsp Coconut powder

10 medium Prawns cleaned and halved

2 Red chilli sliced lengthwise

1/2 Carrot sliced

1/2 tsp Ikan bilis stock powder

1/8 tsp galangal powder

200 ml Water

2 tbsp Cooking oil

Salt to taste


Ikan bilis stock


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Prepare your ingredients as directed above



Heat 2 tbsp of oil on medium high and add the tempe. Cook until it browns.



Remove from the pot and set aside until needed



Add the ikan bilis to the cooking pot



Add garlic



Add chilli



Add ikan bilis stock



Add galangal powder



Add carrot



Add onion



Add prawn



Add beans



Add cabbage



Add coconut cream



Add water and mix well



Cover, reduce heat to medium  and cook for about 20 minutes



Return the tempe to the pot



Add salt to taste



This dish is great served with squares of compressed rice. This can be made by boiling (or steaming) rice in the normal way and then allowing it to cool. Place it in a plastic bag and then flatten it with a rolling pint. Shape it until it is about 1cm thick and try and make a squarish shape out of it. Put it in the fridge until it is cold and the cut it into squares. Place on a plate and spoon the lodeh over the top.





All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.


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