MASAK LODEH

 

 

INGREDIENTS

 

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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METHOD

 

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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