Best Sayur Lodeh Malaysian Vegetable Curry Crock Pot Recipes

SAYUR LODEH - MALAYSIAN VEGETABLE CURRY (CROCK POT)

Steps:

• In a food processor chop together onion, garlic, lemon grass (white bottom part only), ginger, macadamia/cashew nuts into a coarse paste.
• Cut potatoes, carrots, zucchini, green beans into 2" chunks and set aside.
• In a medium to large frying pan on the stove, add peanut oil and heat on high till very hot. Saute the items that were chopped in the food processor, and then after 5 minutes add ground coriander seeds, turmeric, lime leaves, bay leaves, chili flakes, and dried ground shrimp. Saute for 10 more minutes and then set aside.
• Set the crock pot on high and layer the following: potatoes and carrots, then a layer of half of the saute mix. Cauliflower, zucchini, then the rest of the saute mix. Top with green beans and cabbage. Pour in 4 cups of water and salt and cook for 5 hours with the lid on and only remove once an hour and gently mix to redistribute vegetables. During the last 30 minutes add the can of coconut milk and stir gently.
• Serve over steamed rice and garnish with a sprig of cilantro and a slice of lime.

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.