Labu Lodeh
This Labu Lodeh is based on the popular Indonesian sayur lodeh with the addition of cubed pumpkin to the mix of vegetables simmered in coconut milk.
Ingredients
- 3 tbsp vegetable oil
- ½ pack extra firm tofu cut into ½-in x ½-in x1-in pieces (6 oz/170g)
- ¾ cup coconut milk (180ml)
- ¾ cup water (180ml)
- ¼ small pumpkin (cubed) (8 oz/225g)
- 8 oz cabbage (sliced) (225g)
- 4 oz long beans cut into 2 inch lengths (115g)
- 2 red chilies (seeded and cut into ½ inch pieces)
- 1 bunch bean thread (soaked to soften) (optional) (40g)
- 1 tsp salt
Spice Paste
- 1 small onion (peeled and cut into small pieces)
- 2 cloves garlic (peeled)
- 1 stalk lemongrass (only the bottom 4 inches), cut into rings
- 1 inch ginger (30g)
- ¼ cup dried shrimp (rinsed and soaked to soften) (30g)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp chili powder
- ¼ cup water (60ml)
Instructions
- Blend onions, garlic, lemongrass, ginger, and dried shrimps with ¼ cup (60ml) water into a smooth paste. Remove and pour into a small bowl. Mix in ground coriander, cumin, turmeric, and chili powder.
- In a non-stick fry pan heat 1 tablespoon vegetable oil. Pan fry tofu until golden on all sides. Remove and set aside.
- In a large pot, heat remaining 2 tablespoon vegetable oil. Add spice paste and fry for 5 to 6 minutes until fragrant. Stir constantly so that it will not burn.
- Add coconut milk and ¾ cup (180ml) water. Bring to a boil.
- Add pumpkin, cabbage, pan fried tofu, and salt. Bring it back up to a boil. Reduce heat to low, cover, and let it simmer for 5 minutes.
- Add long beans, red chilies, and bean threads (if using). Allow it to cook for another 5 minutes.
- Remove and serve warm.
Nutrition
Calories: 235kcal
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