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Lontong Sayur Lodeh with Serunding

Guten Appetit!

Difficulty: Easy

Servings: 4

Preparation Time: 40 Minutes

Cooking Time: 60 Minutes

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Serunding Lodeh
50ml Oil 50ml Oil
115ml Water 300ml Coconut Milk
2 Pieces Duan Salam (Asian Bay Leaf) 500ml Water
5g Coriander Seeds 2 pieces Bean Curd (Medium Size, Firm)
5g Turmeric 1 Roll Lontong
15g Garlic 10g Fresh Ginger
25g Red Onions 10g Galangal
30g Ginger 10g Turmeric
200g Fresh Coconut (Grated) 20g Candlenut
200g Palm Sugar (Sliced) 20g Chilli
To Taste Salt 20g Lemongrass
To Taste Pepper 25g Dried Shrimp
50g Garlic
50g Red Onions
60g Turnip (Sliced into strips)
80g Chinese Round Cabbage (Cut)
100g Carrots (Peeled and cut into strips)
100g Long Beans (Trimmed)
To Taste Salt
To Taste Pepper

1. Methods for Serunding

1. In a hand blender, blend turmeric, garlic, red onions, ginger, coriander seeds, and water, into a paste.

2. Melt the palm sugar with water in a pot.

3. In a lightly heated non-stick pan, add oil, fry the blended paste and bay leaves for about 10 minutes or until fragrant.

4. Add the melted palm sugar and grated fresh coconut. Season with salt and pepper to taste, and stir until well cooked and dry.

2. Methods for Lodeh

5. Prepare the cabbage, long beans, chilli, carrots and turnips. And cut a roll of lontong into quarters.

6. In a clean hand blender beaker, blend ginger, garlic, red onions, turmeric, candlenut, and the deseeded chilli, until a paste is formed.

7. Heat oil in a small pot over medium heat, and fry galangal, lemongrass and dried shrimp. Once they are fragrant, add the blended paste and fry for about 10 to 15 minutes until it turns dry.

8. Add water, trimmed long beans, carrot strips, cabbage and firm bean curd.

9. Cook for about 10 minutes, then add in the turnip strips.

10. Bring to a boil and add in coconut milk, stirring constantly. Season with salt and pepper to taste, and add in the quartered lontong.

11. Reduce heat once the vegetables are well cooked.

12. Serve lontong hot with serunding on the side.

Tips: You can substitute with any vegetables you prefer. Take note of the vegetables' cooking times. Add harder vegetables first and the more delicate vegetables in the second simmering.

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