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Labu lodeh (vegetables in spiced coconut sauce)
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Classic Malaysian side dish for a gourmet feast.
Ingredients:
1brown onion, chopped
2garliccloves, chopped
2cm piece fresh ginger, peeled, chopped
1stalklemongrass (white part only), chopped
1long red chilli, chopped
2.50 gm ground cumin
1/2 tsp ground turmeric
36.60 gm fish sauce
36.80 gm vegetable oil
150g firm tofu, cut into 2cm cubes
270ml can coconut milk
400g butternut pumpkin, cut into 2cm cubes
100g dried bean thread noodles
200g green beans, trimmed
62.50 ml choppedfresh coriander leaves, plus extra to serve
Instructions:
Blend onion, garlic, ginger, lemongrass, chili, ground coriander, cumin, turmeric, and fish sauce in a food processor until a smooth paste forms.
Heat half the oil in a large saucepan over high heat. Brown tofu in batches for 5 minutes. Place on a paper towel-lined plate.
Heat the remaining oil in a pan over medium-high heat and add the spice paste. Cook and stir for 2 minutes until fragrant. Pour in the coconut milk and 1/2 cup of water, bring to a boil, then add the pumpkin. Reduce heat to low, cover, and simmer for 8 to 10 minutes until the pumpkin is tender.
Cook noodles according to package instructions, then drain.
Stir in beans into the pumpkin mixture and simmer without a lid for 5 minutes until beans are tender. Stir in tofu, noodles, and chopped coriander. Season with pepper, mix well, and garnish with extra coriander leaves before serving.