Vegetables and Bean Curd Curry Thai Style (Lodeh Siam)


100 ml Cooking oil
1 liter Water
200 ml Coconut cream, extracted from 1 grated coconut
2 cubes Tom yam stock
1 tsp Anchovy stock granules
Salt to taste
1 tbsp Lime juice
Finely Ground
15 Thai bird's eye chilies (cili padi)
5 Shallots, peeled
4 cloves Garlic, peeled
1 sprig Sweet basil leaves (daun selasih)
2 sprigs Coriander leaves (cilantro) with roots
2 stalks Lemon grass, sliced
3 cm knob Fresh turmeric, peeled
3 cm knob Galangal, peeled
3 cm knob Ginger, peeled
2 tsp Dried chili paste
Vegetables (blanched)
1/2 Cabbage, medium-sized, thickly sliced
350 g Long beans, cut as desired
300 g Yam bean, skinned and cut into long strips
3 pieces Firm bean curd (tauhu), cut as desired
250 g Fermented soy bean cake (tempe), cut as desired




Heat cooking oil in a pot over medium heat. Fry ground ingredients until aromatic. Pour in water and simmer for 15 minutes. Add coconut cream and stir constantly. Add tom yam stock, anchovy stock granules and salt to taste. Stir and allow to boil for 15 minutes. Add lime juice. Before serving, add blanched vegetables, fried bean curd and fermented soy bean cake. Stir well.

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