SAYUR LODEH

By That Bloody Botak

 SAYUR LODEH 




This is another of those "clear my fridge" dish that tastes excellent! Whatever vegs u have, fishballs, fishcakes or toufu, u can chuck everything in and in a couple of minutes u have a one pot dish that all will love. If u have ketupat or nasi impit, some dried desiccated coconut and sambal lying around, this would make a bloody good lontong! Just had this for dinner and since this is the season of Lent, it's also a Lent-friendly meal too! 



Ingredients

2 teaspoons tumeric powder 

Half a garlic, minced 

1 inch galangal, minced 

8 shallots, minced 

250ml coconut milk 

Two tablespoons granulated balachan

5pcs candlenuts 

1 stalk lemongrass, bruised

Cabbage, brinjal, chili, long beans all cut to size 

1 tow Kwa deep fried and cut to size 

Some fishballs, fish cake and crab sticks 

Two litres of water 

Salt to taste


Method 

Blend the onions, garlic, candlenuts, belachan and tumeric powder into a paste and sautee it till it's fragrant 


Add water and all the vegs, fishballs, etc and bring it to a boil 



When it's boiling, add the coconut milk and salt. Now it's time to do a taste test 

When the vegs are soft and the fishballs floating, it's ready to serve!



The picture above shows how it's dressed up to be lontong. I've never been a fan of the rice cakes in lontong, so to me, this is the best thing! No more weird stares from the makcik at the lontong stalls😜😜😜 

You gotta try this! Good to clear all the leftover vegs in the fridge and a really tasty meal in a pot. A plate of steaming hot rice, sambal belachan on the side with this and I'll be in heaven! 

Enjoy everyone, take care and stay safe!

These recipes are good for those who want to cook for one or two without going all out but still wanting to enjoy good food. Simple to prepare and tasty food every time!

Comments

Post a Comment

Popular posts from this blog

CHAR SIU

By That Bloody Botak
Image
  CHAR SIU Now, just look at thise yummulicious goodness! Yes, it can be made at home too! In your oven toaster! you read it right! Oven toaster! That's how I make my char siu for one! The secret is all in the marinade, and I normally make enuf to marinade at least 1kg of meat, but after making the marinade, cook it for a while, till it boils and all the sugar is melted and it can be kept for months in the fridge. If u need to use it in small portions, follow the method below. Good enuf for a plate of wantan and charsiu noodles.  
Read more

ROTI BABI

By That Bloody Botak
Image
  ROTI BABI This is a favourite amongst the Penang Peranakan community. And this is my take on the dish. Purists will frown when they see how I do it. But me being me, and lazy too, I chose the easy way without much sacrifice in terms of flavours. Still taste pretty good, and here's how I did it. Ingredients  4 slices of bread 150g minced pork  2 eggs, beaten  Quarter teaspoon of white pepper A quarter teaspoon nutmeg powder  Half a teaspoon corriander powder  4 shallots, minced  3 cloves of garlic, minced  1.5 teaspoons salted soy bean paste  3 tablespoons Lea and Perrins sauce  Half a teaspoon mustard powder  5 chilli padi, finely chopped  2 tablespoons sugar  Some corriander leaves, finely chopped Method  Mix the pork with onions, garlic, nutmeg and corriander powder, salted soy bean paste, pepper and 2 tablespoons of egg Spread the pork mixture on a slice of bread and cut it into 4pcs Dunk the bread into the beaten egg. Make sure everything is properly covered by the eggs  In a
Read more

MEE YOKE / PRAWN MEE

By That Bloody Botak
Image
  MEE YOKE / PRAWN MEE  Not difficult to make, but if do it properly you will be rewarded with this excellent bowl of Mee Yoke! It helps when u have some of my multi purpose sambal in the fridge. If u don't, this is the link.....  https://thatbloddybotak.blogspot.com/2021/08/multi-purpose-sambal.html?m=1 I usually save all the heads of the prawns I use to cook other dishes, so whenever I have a big bag of prawn heads, this is one of the dishes I'll make...... This is what u need....... Ingredients 1kg prawn heads  1 egg 500g pork belly  Some fried onions  Some deep fried pork fat  500g small prawns, peeled  5 heaped tablespoons of my multi purpose sambal  Some towgay  Some kangkong  Enough noodles for 1  Enough mee hoon for 1 3 litres of water  20g rock sugar  Some salt to taste  Method  Soak the Mee Hoon in water till soft  Boil some water and make the hard boiled egg In a pot with some oil, stir fry the prawn heads till crispy  Use a potato masher and mash up the prawn heads 
Read more