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Malay Heritage
Lodeh
Lodeh is a meal in itself and is normally eaten during Hari Raya.
Marina’s Story
Lodeh is a meal in itself and is normally eaten during Hari Raya.
Ingredients
6 servings
- bulbs red onions, slice finely2 large
- bulbs shallots, slice finely20
- garlic, slice finely8 cloves
- ginger, cut into thin strips4 inch
- galangal, bruised4 inch
- lemongrass, bruised5 stalks
- chilli paste1 tbsp
- tumeric powder2 tsp
- tbs dried prawns, soaked & pounded2
- cooking oil1 cup
- water6 cups
- fresh medium sized prawns, cleaned but leaving skin and head on0.5 cup
- cuttlefish, cut into rectangles1 large
- sized sweet potatoes, cut into irregular sizes1 medium
- carrot, skinned and cut into large cubes1
- chinese turnips(sengkuang),grated1
- cakes bean curd, deep fried & cubed3
- coconut milk3 cups
- tempe, cubed and deep fried1 piece
- long beans, cut into 1 inch lengths15
- long brinjal, cut half horizontally, then into 1 inch length, slanted2
- a handful Su-un, soaked & cut into short lengths0.5
- Dried bean curd, soaked and cut short5 pcs
Instructions
- 1.
Heat oil in a large pot. Sautee the onions, shallots, garlic and ginger till it softens.
- 2.
Put in the chili paste, tumeric powder and dried prawns. Continue cooking.
- 3.
Put in the galangal and lemongrass.
- 4.
Pour the water in. As soon as it boils, put in the sweet potatoes, chinese turnips and carrots.
- 5.
Add the prawn, cuttlefish, tempe, bean curd and coconut milk.
- 6.
Finally put in the dried bean curd, su-un, long brinjal and long beans.
- 7.
Add salt to taste.
- 8.
Must be eaten with compressed rice and sambal kacang.