Name: Sayur Lodeh
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Ayam Brand™ Coconut Milk 200ml; 200g spaghetti, cooked al dente; 3 tbsp oil; 50g prawns, shelled and cleaned, diced finely; 2 tbsp chilli paste; ½ tsp turmeric; 3 tbsp Fish Curry Powder (add a little water to make a thick paste); 3 tbsp dried fried grated coconut (pounded until oil resurfaces); 2 tsp tamarind pulp; 400ml water; Salt and sugar to taste; 1 cam Ayam Brand™ Chilli Tuna 185g, flaked

: Video recipes

Sayur Lodeh

4 pax |

40 minutes

Ingredients:

1 can Ayam Brand™ Tuna Flakes in Sunflower Oil 185g, drained
1 tbsp chilli paste
4 shallots, sliced
1 cloved garlic, sliced
½ tsp turmeric powder
½ inch ginger, julienne
200ml Ayam Brand™ Coconut Milk
300ml water
½ cabbage (medium), thickly sliced
200g long beans, cut as desired
1 potato cut in large cubes
Salt and pepper
Fine vermucelli (su-hun) as required, soaked and drained

Optional Deep Fried Ingredients:

2 tofu, quatered
100g tempe, cut as desired

Preparation:

Place the tuna, chilli paste, shallots, garlic, turmeric powder and ginger in a pot. Pour in coconut milk and water. Place pot on slow fire and stir occasionally until simmering.
Add in long beans, carrots and potatoes. Cook until slightly softened. Add in cabbage and cook until wilted. Season with salt and pepper to taste.
Just before removing from heat, add in the rice and vermicelli. Serve.