Sayur Lodeh Malaysian Vegetable Curry Crock Pot Recipes

SAYUR LODEH

Steps:

• Chop all the spice blend ingredients and add them to the blender, except.
• the chilli powder. Blend it into a paste.
• Combine coconut milk and water to form "thin coconut milk". Cut all the.
• vegetables into small cubes and sticks.
• After all the spices are blended, add chilli powder according to your.
• tastes. Fry it in oil till the oils in the paste ooze out. DO NOT BURN IT!
• Add thin coconut milk and bring it to a gentle boil. Dump in all the.
• vegetables and tofu and simmer it till the vegetables are tender. Add salt to.
• taste.
• PS: Adding pepper is not reccomended.
• Serve your Sayur Lodeh over rice.

MALAYSIAN VEGETABLE CURRY

Steps:

• Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste
• In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste
• In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins
• Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!
• Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt
• Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins
• Add each vegetable in order - those that take longer to cook are added first
• Simmer until just tender, or to your liking of crispness, remove from heat promptly
• Serve hot with bread, Roti or steamed rice.