Sayur Lodeh Recipe

Name: Sayur Lodeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g Cooked Bamboo Shoots; 80g Chinese Cabbage; 2 sticks Dried Yellow Tofu Skin; 160g Long Beans; 160g French Beans; 160g Carrots; 1 Onion, diced; 2 pieces Firm Tofu; 300g Fermented Soy Bean Cakes; 300g Small Prawns; 2 tbsp Dried Prawns; 150ml Oil; 500g Grated Coconut; 1 l water; 1 1/2 tsp Sugar; 1 tbsp Salt; == Rempah ==; 5 Candlenuts; 20 Shallots; 2 cloves Garlic; 10 dried Chillies; 1 tbsp Belacan; 1/4 tsp turmeric; 1 thumb size knob galangal

Servings: persons

300g Cooked Bamboo Shoots
80g Chinese Cabbage
2 sticks Dried Yellow Tofu Skin
160g Long Beans
160g French Beans
160g Carrots
1 Onion, diced
2 pieces Firm Tofu
300g Fermented Soy Bean Cakes
300g Small Prawns
2 tbsp Dried Prawns
150ml Oil
500g Grated Coconut
1 l water
1 1/2 tsp Sugar
1 tbsp Salt
== Rempah ==
5 Candlenuts
20 Shallots
2 cloves Garlic
10 dried Chillies
1 tbsp Belacan
1/4 tsp turmeric
1 thumb size knob galangal

1
PREPARATION
2
1. If dried chillies are used for the rempah, soak them in hot water
3
2. Slice the bamboo shoots, cabbage and dried tofu skin into 2.5cm squares
4
3. Rinse then cut the long beans and french beans into 2.5cm lengths
5
4. Peel then slice the carrots and onion
6
5. Cut the firm rofu and fermented soy bean cakes into small cubes or slices
7
6. Shell and devein the small prawns (optional)
8
7. Roughly Pound / Chop the dried prawns
9
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.
10
METHOD
11
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.
12
2. Fry the fermented soy bean cakes until golden brown. Remove and drain.
13
3. Add the rempah, then lower the flame. Add the dried prawns and o nions. Stir fry.
14
4. Over a high flame, add the small prawns then stir fry. Add 5 tbsp coconut milk and stir-fry for a few minutes.
15
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.
16
6. Add the fried fermented soy bean cakes and fried firm tofu. Simmer for 10-15 min. Add salt and sugar to taste.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 300g Cooked Bamboo Shoots, 80g Chinese Cabbage, 2 sticks Dried Yellow Tofu Skin, 160g Long Beans, and more.

Yes, Sayur Lodeh falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sayur Lodeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions