Lobak Lodeh
Lobak Lodeh with homegrown multi-colored carrots and their tops simmered in coconut milk. Tempeh provides additional flavor and texture.
Keyword : lobak lodeh, sayu lodeh
Ingredients
- 3 tbsp vegetable oil
- 1 pack tempeh (sliced into ½” x ½” x 1” pieces) (8 oz/225g)
- 2½ cups coconut milk (600ml)
- 12 oz baby carrots (cut in half lengthwise) (340g)
- 4 oz carrot tops (115g)
- 1 tsp salt
- ¼ tsp ground pepper
Spice Paste
- 1 small onion (peeled and cut into small pieces)
- 2 cloves garlic (peeled)
- 1 stalk lemongrass (only the bottom 4 inches), sliced
- 1 inch ginger
- 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
Instructions
- Blend onions, garlic, lemongrass, ginger, and dried shrimps with ¼ cup (60mwater 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 tempeh until golden on both 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 bring to a boil.
- Then add carrots. Bring it back up to a boil. Reduce heat to low, cover, and let it simmer for 5 minutes.
- Season with salt and pepper.
- Add tempeh and carrot tops. Allow it to cook for another 5 minutes.
- Remove and serve warm with steamed rice.
Nutrition
Calories: 360kcal
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