Sayur Lemak Recipe (Vegetables Cooked in Coconut Milk)
Sayur lemak is a quick and easy Malay and Indonesian dish of vegetables cooked in coconut milk and flavoured and coloured with turmeric.
Equipment
- knife
- chopping board
- chopper (or pestle and mortar)
- bowl
- ladles and spoons
- saucepan
- frying pan if pre-frying tofu (optional)
Ingredients
Paste Ingredients
- 5 dried, non smoky red chillies or use 3 fresh ones, any kind, the hotter they are, the hotter your lemak (lemak is traditionally a mild curry)
- 250 ml water very hot (just after boiling)
- 1 large onion
- 1 small clove garlic
- 1 stalk lemongrass
- 3 Tbsp dried shrimp
- 1 tsp ground turmeric
Vegetables and Tofu
- ¼ white cabbage green cabbage works too
- 1 large carrot
- 1 large aubergine (eggplant)
- 200 g green beans long beans are traditional, but not something I can get easily
- 200 g firm tofu
Everything Else
- 1 stalk lemongrass
- 5 sprigs coriander leaves (cilantro)
- 60 ml vegetable oil for frying tofu (optional)
- 2 Tbsp vegetable oil
- 200 ml coconut milk ½ a standard can or ½ a coconut if you can get it fresh
- 200 ml water
- 1 tsp salt
- 4 Kaffir lime leaves (optional)
Instructions
Prep Work - The Lemak Paste (Rempah)
- Cut the dried chillies in half and pour over the very hot water, cover, and leave to soak for 15 minutes while you get everything else ready. Traditionally, dried prawns are also soaked, but I long ago dispensed with that, they ground easily without soaking.5 dried, non smoky red chillies, 250 ml water
- Quarter the onion and place in your chopper. Add the garlic.1 large onion, 1 small clove garlic
- Slice off the top of the lemongrass and discard, keeping the bottom 10 cm (4 in) or so. Slice off the hard end (only the root bit). Rinse and dry. Then, slice the lemongrass in thin rings and add to the chopper. This will make it easier for the fibrous lemongrass to be chopped.Click here to read more (and watch the video) on how to use lemongrass.1 stalk lemongrass
- When the dried chillies have had their 15 minutes, drain, give them a quick rinse, and add to the chopper.
- Chop everything to a fairly fine paste. You shouldn't really need water, as the onions will provide eanough moisture, but add a timy amount if you need it. Halfway through, use a spoon to push down the ingredients on the side of the chopper.Leave the paste until needed.3 Tbsp dried shrimp, 1 tsp ground turmeric
Prep Work - Chopping and Cutting
- Slice the cabbage thinly.¼ white cabbage
- Cut the carrots into thin rounds or into sticks, whatever your preference.1 large carrot
- Quarter the aubergine lengthwise, then cut into slices about 2 cm (just under 1 in) thick.1 large aubergine
- Cut the beans to about 5 cm (2 in) lengths.200 g green beans
- Cut the tofu into cubes about 3 cm (just over 1 in) on one side.200 g firm tofu
- Slice off the top of the lemongrass and discard, keeping the bottom 10 cm (4 in) or so. Slice off the hard end (only the root bit). Rinse and dry. Then, bruise your lemongrass by placing it on a chopping board and, with the back of your knife, pound down hard on only the bottom bulbous end a couple of times to smash it. Set aside.1 stalk lemongrass
- Finely chop the coriander leaves (cilantro) for finishing the lemak with.5 sprigs coriander leaves
Let's get Cooking
- If you are frying your tofu first, heat the oil in a small frying pan. Pat dry your tofu a little and just lightly fry the tofu slices on medium heat. About 1 minute on each side will do, as we are only crisping them up. You may need 2 minutes, if your fire is on the low side.Fry your tofu in 2 batches if you have to. Don't forget to flip them halfway.When done, place them on a plate lined with kitchen paper to absorb the oil.60 ml vegetable oil
- Heat the rest of the oil in a large saucepan (about 20 cm or 8 in across) on medium heat.2 Tbsp vegetable oil
- Fry the paste (rempah) for 2 minutes, at which point you'll be getting a lovely aroma from it.
- Add the aubergines and carrots, and stir to coat.
- Add the coconut milk, water and salt, stir, and allow to bring to a simmer on medium-low heat. Cooking coconut milk on high heat encourages it to split. Even canned ones can be temperamental sometimes. Cover halfway, and cook for 10 minutes.200 ml coconut milk, 200 ml water, 1 tsp salt
- Add the rest of the vegetables and tofu and cook for 5 minutes. If using kaffir lime leaves, tear the edges of the leaves and drop them in now. Check seasoning and add more salt if you think it needs it. Take it off the heat and top with the coriander leaves. Leave to rest for 5 minutes before serving.Can be kept in the fridge overnight.4 Kaffir lime leaves
Fancy Sambal Goreng?
Nutrition
Calories: 318kcalCarbohydrates: 22gProtein: 17gFat: 21gSaturated Fat: 16gCholesterol: 126mgSodium: 1012mgPotassium: 710mgFiber: 8gSugar: 10gVitamin A: 3328IUVitamin C: 34mgCalcium: 186mgIron: 5mg
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