Vegetable Dishes
 
 
Sayur Lodeh 
(Vegetables in Coconut Gravy)
Ingredients (Serves 6)
500-750g (1-1½ lb) vegetables -->
2 tablesponns peanut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon sambal ulek or 1 fresh red chilli, seeded and chopped
1 teaspoon trasi (dried shrimp paste)
1 stalk lemongrass or 2 strips lemon rind or ½ teaspoon lereh powder
1 large ripe tomato
2 cups vegetable, chicken or beef stock
1½ cups coconut milk
3 teaspoons peanut sauce / butter
2 teaspoons salt, or to taste
Slice vegetables into small pieces (any vegetables in season can be used, i.e., french beans, cabbage, broccoli, cauliflower, zucchini, pumpkin and winter bamboo shoots are an excellent combination) Cauliflower or broccoli should be broken or cut into florets ; beans sliced very thinly ; cabbage shredded coarsely and the shreds cut across once or twice - if they are too long it makes the dish awkward to eat ; zucchini or pumpkin can be sliced thinly or diced ; winter bamboo shoots, much more tender than the ordinary variety, are cut into short strips, or can be halved and sliced for a half-moon shape. 
Heat oil in a medium saucepan and fry the onion until soft and starting to colour, then add garlic, sambal and trasi and fry over low heat for 2 minutes, crushing the trasi with the back of a spoon and stirring the mixture. Add lemongrass and tomato which has been peeled, seeded and chopped. Stir and cook to a pulp.
Add stock and coconu milk and bring to simmering point with lid off. Add vegetables according to the time they take to cook. They should be tender but still crisp. In the selection suggested, you would take the beans, simmer for 4 minutes, then add the cauliflower and broccoli, simmer for a further 3 minutes, then add the cabbage, zucchini, pumpkin and bamboo shoots and cook for 3 minutes longer.
Stir in the peanut sauce and add salt to taste. A squeeze of lemon juice may be added if a sharper flavour is preferred.
 
 
Sayur Kol 
(Spicy Cabbage in Coconut Milk)
Ingredients 
500g (1 lb) cabbage
2 onions, chopped
2 cloves garlic
2 fresh red chillies, seeded and chopped, or 1 teaspoon chilli powder
1 teaspoon dried shrimp paste (trasi)
3 curry leaves
2 tablespoons peanut oil
2 strips lemon rind
1½ cups thick coconut milk
1 teaspoon salt
3 tablespoons tamarind liquid
Wash and coarsely shred the cabbage. Put chopped onions, garlic and chillies into a blender and blend to a purée (or grate onions and garlic, and finely chop chillies or substitute with chilli powder).
Wrap the trasi in a piece of foil and roast under the grill for 5 minutes, turning halfway through. In a wok or large saucepan fry the leaves in hot oil for 1 minute, turn in the blended mixture and the trasi and fry, stirring, until the mixture turns  a darker colour. Stir constantly or mixture might stick to the base of the pan.
Add lemon rind, coconut milk and salt, stir well while bringing to simmering point. Add the cabbage and simmer uncovered for a few minutes until the cabbage is cooked but still crisp. Stir in the tamarind liquid and serve.
 
 
Sayur Tumis 
(Stir Fried Vegetables)
Ingredients
3 cups prepared vegetables
2 tablespoons vegetable oil
1 clove garlic, crushed
1 small onion, finely chopped
2 curry leaves
¼ teaspoon trasi
½ teaspoon salt, or to taste
1 tablespoon soy, or to taste
Use any kind of vegetable or a mixture i.e. coarsely shredded cabbage, watercress, chokos peeled and sliced, beans sliced diagonally, beans sprouts, sliced celery etc. Vegetables should be washed and well drained.
Heat oil in a wok or large frying pan and fry the garlic, onion, curry leaves and trasi over medium heat, stirring constantly until onion is soft. Add vegetables and stir fry until lightly cooked but still crisp. If using a mixture of vegetables, add first those that take the longest to cook. Add salt and soy sauce and serve immediately.
 
 
Sayur Buncis 
(Bean Sayur)
Ingredients (Serves 6)
2 tablespoons peanut oil
1 onion, finely chopped
2 cloves garlic, crushed
2 fresh red chillies, seeded and chopped
1 teaspoon trasi
1 teaspoon finely grated lemon rind
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon laos powder
1 teaspoon salt
2 tablespoons tamarind liquid or lemon juice
3 curry leaves
3 cups chicken stock
500g (1 lb) fresh green beans, sliced
1 cooked chicken breast, skinned, boned and diced
1½ cups coconut milk
Heat oil, fry onion, garlic, chillies and trasi for 5 minutes over medium heat, stirring and crushing trasi with back of spoon. Add lemon rind and ground spices, fry 1 minute. Add salt, tamarind liquid, curry leaves, stock and beans. Bring to the boil, simmer for 8 minutes. Add chicken and coconut milk. Simmer 5 minutes and serve.
Note : rice vermicelli can be added to this sayur when it is the main dish. Soak 125g (4oz) of rice vermicelli in very hot water for 10 minutes and drain well. Add to sayur and cook for a further 2 minutes.
 
 
Sayur Kari 
(Vegetables cooked in Coconut Milk with Curry Spices)
Ingredients (Serves 6)
2 tablespoons peanut oil
2 medium onions, finely chopped
2 fresh red chillies, seeded and sliced
4 cloves garlic, finely chopped
2 teaspoons finely grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
½ teaspoon laos powder
2 stalks lemongrass or 1 teaspoon finely chopped lemon rind
½ teaspoon trasi
125g (4oz) finely diced beef
4 cups beef stock
2 cups thick coconut milk
2½ teaspoons salt
2 curry leaves (optional)
2 large potatoes, peeled and diced
250g (8oz) green beans, finely sliced
500g (1 lb) cabbage, coarsely shredded
125g (4oz) rice vermicelli, soaked in hot water
lemon juice to taste
Heat peanut oil in a large saucepan and fry the onions and chillies, stirring occasionally, over medium heat until onions are soft and start to colour, about 4 or 5 minutes. Add garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemongrass and trasi and fry for a further minute, stirring constantly. Add the diced beef and fry, stirring for 3 or 4 minutes or until the beef changes colour. Add stock and coconut milk, salt and curry leaves and bring slowly to the boil, stirring occasionally. Add potatoes and simmer for 10 minutes uncovered, then add beans and simmer for 5 minutes. At no stage must the sayur be covered. Add cabbage, return to the boil, then add soaked and drained vermicelli and simmer for 2 or 3 minutes. Turn off heat, add lemon juice to taste and serve immediately.
 
 
Gado-Gado 
Vegetables in Peanut Sauce
Ingredients (Serves 6-8)
3 large potatoes, boiled
250g (8oz) frsh bean sprouts
500g (1lb) green beans
3 carrots
½ small cabbage
1 green cucumber
small bunch watercress
3 hard boiled eggs
 Peanut Sauce 
Peel potatoes and cut into slices. Wash bean sprouts, pinching off any brown 'tails'. Pour boiling water over the bean sprouts, then rinse under a cold tap. Drain. String beans and cut in diagonal slices or bite-size lengths and cook in lightly salted boiling water until just tender. Beans should still be crisp to bite. 
Scrub carrots and cut into thin strips, cook until tender, then drain. Slice cabbage, discarding tough centre stem. Blanch in boiling salted water for a minute or two until tender, but not limp. Drain and refesh under cold water. Score skin of cucumber with a fork and cut into very thin slices. Wash watercress and break into sprigs, discarding tough stalks. Chill until crisp.
Put watercress on a large platter and arrange the various vegetables in separate sections on top. Surround with slices of cucumber and put wedges of hard boiled egg in centre. Serve cold, accompanied by peanut sauce which is spooned over individual servings.
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