A simple vegetable dish that can go well with any Asian spicy dishes. I remember I love eating this with Malay style wrapped rice (Ketupat) when I was young as it is served in a dish called “Lontong”. Sayur Masak Lemak or Sayur Lodeh is the soup base for “Lontong”. There was a Malay stall near my house and almost everyday I have it after my school. I still vividly remember the Malay lady owner who never fails to greet me with her warm smile and gave generous ladle of the vegetable soup base each time – knowing I absolutely love it.
- Half of whole cabbage (cut into stripes)
- 1 carrot (sliced)
- 1 green chilli (finely sliced)
- 2 cups of coconut cream
- 1/2 cup of Asian dried anchovies
- 1 red onion
- 1 red chilli (deseeded)
- 1 tablespoon turmeric powder
- Pinch of salt and chicken granules
- Mix the anchovies, onion and chilli in a blender and blend it till smooth like paste with a bit of water.
- Heat up a saucepan with a bit of oil, and sauteed the paste till fragrant.
- Put in the cabbage, carrot and green chilli and give a good stir fry.
- When the vegetables have cooked slightly, pour in the coconut cream. Add the turmeric powder and stir to dilute it well.
- Next, add salt and chicken granules and if the sauce is too thick, add in a bit of water and adjust the seasoning.