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MASAK LODEH
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INGREDIENTS
3 tbsp Ikan bilis (dried fish) 3 leaves Cabbage chopped 3 cloves Garlic chopped 15 French beans chopped into 2 inch lengths 1/2 pkt Tempe chopped into small squares 1 small Onion chopped 400ml Coconut cream 3 tsp Coconut powder 10 medium Prawns cleaned and halved 2 Red chilli sliced lengthwise 1/2 Carrot sliced 1/2 tsp Ikan bilis stock powder 1/8 tsp galangal powder 200 ml Water 2 tbsp Cooking oil Salt to taste
Ikan bilis stock |
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METHOD
Prepare your ingredients as directed above
Heat 2 tbsp of oil on medium high and add the tempe. Cook until it browns.
Remove from the pot and set aside until needed
Add the ikan bilis to the cooking pot
Add garlic
Add chilli
Add ikan bilis stock
Add galangal powder
Add carrot
Add onion
Add prawn
Add beans
Add cabbage
Add coconut cream
Add water and mix well
Cover, reduce heat to medium and cook for about 20 minutes
Return the tempe to the pot
Add salt to taste
This dish is great served with squares of compressed rice. This can be made by boiling (or steaming) rice in the normal way and then allowing it to cool. Place it in a plastic bag and then flatten it with a rolling pint. Shape it until it is about 1cm thick and try and make a squarish shape out of it. Put it in the fridge until it is cold and the cut it into squares. Place on a plate and spoon the lodeh over the top.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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