Sayur Lodeh (Vegetable Curry)

Serves 3 - 4 | Preparation Time: 1 hour

Ingredients:

Curry Paste:

• 200ml UFC Velvet Coconut Milk Drink
• 30g Red chili
• 5g Dried chili
• 8g Garlic
• 40g Red onion
• 30g Shallot
• 8g Sliced lemongrass
• 5g Young ginger
• 5g Galangal
• 20g Cashew nut
• 15g Dried shrimp
• 5g Shrimp paste
• 1/2 tsp Turmeric powder
• 1 tsp Curry powder
• 1/4 tsp Sea salt

Main Ingredients

• 400ml UFC Velvet Coconut Milk Drink
• 40ml Vegetable oil
• 200g White tofu
• 150g Tempeh
• 100ml Chicken stock
• 80g Long bean
• 80g Carrot
• 1 tsp Sea salt
• 100g Cabbage
• Coriander for decoration

Cooking steps:

1. Blend the herbs, spices, salt, shrimp paste, and UFC Velvet Coconut Milk Drink until smooth.
2. Heat a pan and add vegetable oil. Fry the tofu and tempeh until golden, then remove and set aside.
3. In the same pan with the remaining oil and sauté the curry paste until cooked, fragrant, and slightly thickened.
4. Add UFC Velvet Coconut Milk Drink and chicken stock, then stir well until the curry is well combined.
5. Add the fried tempeh and tofu, followed by the long beans and carrots. Simmer until the vegetables are cooked.
6. Season with salt to taste, then add the cabbage. Once the vegetables are fully cooked, transfer to a serving bowl. Garnish with coriander and serve.