Good grief as much as i enjoy Azie Kitchen she is like the white midwestern pinterest mom of malay recipe blogs. so much talking before the actual recipe. i can translate if some of u are curious but also like tak sedap hati to do that for ppl who wanna make fun of her. Anyway here is the sayur lodeh dish i mentioned earlier on weirdwideweb’s souptube post. It looks pretty good and is quite heavily vouched for by the author herself. First paragraph:
According to my throat, the tastiest kuah lodeh and lontong is Lontong Nur Qaseh from Azie Kitchen (referring to herself). Hahaha so over the top, getting into a basket and then lifting it myself. Please don’t come at me. Hahaha because this is but a fact. Our palates differ one from the other. My fussy one can but pop a thumbs up at this recipe.
Alright, moving onto the actual recipe:
Lontong Nur Qaseh by Azie Kitchen (includes the beautiful kuah lodeh veggie with gravy you see up there)
Ingredients:
1/4 head of cabbage
1/4 turnip, cut into long strips
1 carrot, cut into long strips
6 long beans
2 long eggplants
1 potato cut into 8 pieces
2 sheets of beancurd skin, soaked and cut into small pieces
1 bunch of glass noodles, soaked and cut into small pieces
1 piece of tempeh, diced large and fried
2 blocks of tofu, cut bite-size and fried
2 red chillies, sliced thinly
2 lemongrass stalks, smashed
1 cup of shrimp (you really do not need this btw, ppl here make it without)
2 boxes of coconut milk. here the boxes are pretty small. if u get them by the can there, just one can should be enough
Salt to taste
Turmeric powder
Paste ingredients:
8 small red onions
1 inch of live turmeric
2 tablespoons of tiny dried shrimp (you should be able to find this at asian markets, otherwise any other dried seafood is good as long as not smoked or seasoned), soaked and toasted
Steps:
1. Add the paste and lemongrass to some water in a pot and cook them thoroughly.
2. Add more water to the pot and bring it to a boil.
3. Add all the ingredients and the veg, progressing from sturdy to soft.
4. Add the coconut milk and stir so that nothing clumps. Add your shrimp if you have some and a pinch of turmeric powder to give it some nice color.
5. Finally, add your sliced red chillies and fried tofu + tempeh. Add salt and tweak the flavor and thickness to your liking. Keep stirring for a few mins after the fire has been turned off.
Theres a lot of prep to do so if you have a night with lots of spoons, u can get some done, then finish off the rest the next day. According to the notes at the bottom, if you want your lontong to keep longer, you can also make it without the coconut milk. but i guess thats quite a bit of the appeal gone. coconut milk is good.
Ok well i hope that if you do try this recipe you enjoy it. the comments are full of auntie-sounding ppl going wild for it, so can’t be too bad i guess!
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Cover for Czech Culture magazine A2(the issue about recent Czech comic authors) :3.
managed to feature W.I.T.C.H. there (together with my other favorite comics) ♥
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