Sayur Lodeh

Sayur Lodeh

Sayur Lodeh
Sayur Lodeh

For this Malaysian vegetable curry side dish; you need to add plenty of vegetables in some coconut milk.

Serves: 4-6

Time: 40 mins.


2-3 garlic cloves, minced

1 carrot, peeled and sliced into rounds

2 teaspoons fresh ginger or Galangal, minced

1 teaspoon coriander, ground

2 chili peppers, sliced into rounds

2 cups of coconut milk

A piece of fresh lemongrass, only white part, minced

1 cup Napa or Chinese cabbage, chopped

1 potato, peeled and diced

2 scallions, chopped into one inch pieces

1 onion, sliced thinly

½ teaspoon turmeric

3 tablespoons oil

Pepper and salt, to taste

1 green bean, trimmed


  1.   Over moderate heat in a large wok or saucepan; heat the oil.
  2.   Once hot; add garlic together with ginger or galangal, lemongrass, chilies, turmeric and coriander; stir-fry for a couple of minutes.
  3.   Add the potatoes, coconut milk, carrots, onion and green beans; bring the mixture to a boil.
  4.   Decrease the heat to low once boiling; cover and let simmer for 10 to 12 minutes, until the potatoes are cooked through.
  5.   Remove the cover and stir in the scallions, cabbage, pepper and salt to taste.
  6.   Let simmer for 3 to 4 minutes, until just tender.
  7.   Adjust seasoning to taste; serve immediately with some steamed rice.

Originally posted 2021-05-08 22:12:46.