Kuah Lodeh (Mixed Vegetables in Creamy Coconut Gravy)

Nasi empet served with 'Kuah Lodeh' and 'Kuah Kacang'



 Here is the gravy to accompany the nasi empet and kuah kacang.I have adapted the recipe which I got from a Malaysian-Singapore Students Newsletter years ago, while I was an A level student myself.

Ingredients:
1 carrot, peel and dice
200g long beans (substitute with french beans if you cannot find long beans),cut into 1.5 cm strips
200g cabbage,cut into 2 cm squares
a few young corn,cut into bite sizes
bean thread (su hun), (can find this in Chinese stores)
Dried Taufu Slices( Fu Cuk),cut in small pieces and soaked in water, then drained,(can find this in Chinese stores)
Fried Bean Curd (Taufu),dice
You may add cauliflower florets,brinjals,fried tempe if you prefer.
2 pieces young bamboo shoots, pre-boiled, drained and cut to 2 cm strips
Turmeric Leaves(Daun Kunyit),optional
2 stalk Lemon Grass (Serai),optional, mash the root.
Coconut Milk, quite thick

Blended Ingredients:
4 cloves garlic
2 cm lengkuas
2cm ginger
2 big onions
4 tablespoon dried shrimps
2 tablespoon chilli boh
3 pieces of candlenuts (buah keras)
1 tablespoon turmeric powder, I normally use 2 cm fresh turmeric, though)

Heat some oil and fry blended ingredients and daun kunyit and lemon grass.Fry until dry and fragrant.Add in the preboiled bamboo shoots, carrot,and thin coconut milk.Thin coconut milk means you add more water to make it less concentrated.

When the carrot is half-cooked,add in the long beans or French beans, young corn, cauliflower and thick coconut milk.Add in the other vegetables, adding fu cuk and su hun last. The coconut milk must cover the vegetables. Add salt to taste.You may also add anchovy soup base if you like.

(You may also add fresh shrimps if you prefer.You don't have to blend them.Just peel off the shell and wash before adding to the gravy. You can boil the shells and use the stock in the kuah lodeh gravy).

When I was a student in the UK, the coconut milk or 'santan' came in packets of frozen cream,a bit like butter.You have to cut it and thaw before adding water and putting in curries or creamy sauces.Now they come in UHT packs and cholesterol free so it seems.I do not know how it is sold in India or Australia, or the US for that matter.

Serve while hot or else the gravy will be absorbed into the vegetables.