Sayur Lodeh - shoots

Method

• PREPARATION
• 1. If dried chillies are used for the rempah, soak them in hot water
• 2. Slice the bamboo shoots, cabbage and dried tofu skin into 2.5cm squares
• 3. Rinse then cut the long beans and french beans into 2.5cm lengths
• 4. Peel then slice the carrots and onion
• 5. Cut the firm rofu and fermented soy bean cakes into small cubes or slices
• 6. Shell and devein the small prawns (optional)
• 7. Roughly Pound / Chop the dried prawns
• 8. Prepare the rempah: Deseed then roughly chop the soaked dried chillies. Peel and roughly chop the shallots and garlic. Pound/blend all the rempah ingredients together, adding the turmeric powder and peeled and bruised galangal last.
• METHOD
• 1. Heat a wok over a high flame until it smokes. Add the Oil. Sit Fry the firm tofu pieces until light golden brown. Remove and drain.
• 2. Fry the fermented soy bean cakes until golden brown. Remove and drain.
• 3. Add the rempah, then lower the flame. Add the dried prawns and o nions. Stir fry.
• 4. Over a high flame, add the small prawns then stir fry. Add 5 tbsp coconut milk and stir-fry for a few minutes.
• 5. Add the remaining vegetables and dried tofu skin. Fry for 5 min, then add the remaining coconut milk. Bring to the boil and continue stirring.
• 6. Add the fried fermented soy bean cakes and fried firm tofu. Simmer for 10-15 min. Add salt and sugar to taste.