Sayur lodeh, a local delight inspired by Javanese cuisine, is made easy with the help of Ayam Brand ! What’s more, it can be a full meal with steaming hot rice.
• 1 can 185g Ayam Brand Tuna Flakes in Oil, drained
• 1 tbsp chilli paste
• 4 shallots, sliced
• 1 clove garlic, sliced
• ½ tsp turmeric powder
• ½ inch ginger, julienned
• 200ml Ayam Brand Coconut Milk
• 300ml water
• ½ no. cabbage (medium), thickly sliced
• 200g long beans, cut as desired
• 1 no. potato, cut into large cubes
• Salt and pepper
• Fine vermicelli (su-hun) as required, soaked and drained
Optional (deep fried)
• 2 tofu, quartered
• 100g tempe, cut as desired
• 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.
Note: In Malaysia and Singapore, sayur lodeh served with lontong (nasi himpit) is known as lontong. Dried squid sambal, boiled egg and coconut serunding are often added to the lontong dish.