Cooking Method: Stir-fry / Pan-fry
Special Vegetable Lodeh
Ingredients
Instructions
Soak the soya bean sheets and the glass noodles until soft (for at least 2 hours or more). Cut them and keep aside.
Meantime, in a food processor, blend ingredients (A) until very fine.
Heat a wok, with the ½ cup cooking oil. Fry the paste (A) until it becomes dry, over a moderately slow fire. Remove and keep aside. Into the same food processor, blend ingredients (B). Keep aside.
In a large pot or wok, bring in the thin coconut milk, Japanese melon, carrots, long beans, beancurd, long brinjal, kaffir lime leaves, bay leaves, pre-fried paste 1, raw paste 2, and lemongrass.
Cook about 12-15 minutes until the vegetables are ¾ done, before adding the prefried tempe, soya bean sheets and glass noodles. Immediately, add in TUMIX® Chicken Stock Seasoning and salt to taste.
Continue cooking till the vegetables are done. Bring in the thick coconut milk and AJI-NO-MOTO®. Remove from the fire when the coconut milk just begins to boil.
Serve hot with white rice.
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