Sayor Lodeh

This is a vegetable dish. You can substitute any of the vegetables. Those without a high water content works best.
Traditionally, it is served over longtong/ketupat (rice cakes).  A link to Ridha’s recipe is included below.  To save time, I use adabi brand “Ketupat”, which tastes good and smells authentic.  

1 shallot
1 inch ginger
2 cloves garlic
½ inch tumeric
1 dried chilli, soaked, boiled & blended / or 2 tbsp chilli paste
20g dried shrimp
1 candlenut (buah keras)

500 ml coconut milk
½ handful long beans, cut into 5cm
½ small cabbage, cut into pieces
1 carrot, cut into 2cm pieces
1 stalk lemongrass
½ inch blue ginger (galangal ), smashed
8 cubes fried beancurd or 4 beancurd strips, cut into 5cm
1 tbsp grated coconut, dry fried with touch of palm sugar

4 tbsp oil

2 eggs, hard boiled

Serves 4

Pound ingredients to make a fine paste.  If using chilli paste, don’t pound it. Just set it aside.
Fry paste (including chilli paste) in oil till fragrant.
Add coconut milk. Bring to boil and lower to medium heat.
Add beans, carrots, cabbage, blue ginger.
When soft, add beancurd.

When serving, sprinkle grated coconut and add halved eggs.

Ridha’s method for making Longtong:

Sayor lodeh 20131215

Penne Pasta with spinach & carrots

Penna pasta
½ lb minced beef
2 carrots, diced
1 bunch spinach, roughly chopped
½ bottle pasta sauce
1 tbsp garlic, minced
1 medium onion, chopped
1-2 tbsp dried oregano (halve if using fresh)
Your choice of cheese for sprinkling
cooking oil

1-2 tbsp sun-dried tomatoes for more intense flavour
Small amount of leftover stock or water from soaking dried mushrooms

Serves 3

Cook penne pasta according to instructions. Drain in cold water and set aside.
Fry onions till softened. Add garlic. Fry till fragrant.
Add minced beef. Cook till pink is just gone.
Add sun-dried tomatoes.
Add carrots. Cook for about 1 minute.
Add spinach.
Add pasta sauce.
Simmer for 1 minute till spinach is cooked. May add stock or water if needed.
Pour over pasta.