Sayur Taucho Recipes

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SAYUR LODEH (VEGETABLE SOUP WITH PRESSED RICE CAKES)



Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes) image

This vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore and Malaysia, too. Make it with coconut milk, carrots, turnips, and more.

Provided by Patricia Tanumihardja

Time 35m

Yield 4 to 6 Servings

Number Of Ingredients 18

1 cup (200 g) uncooked jasmine rice
2 cups (500 ml) water
Banana leaves, defrosted if frozen (optional)
2 fresh long red chilies like Fresno or cayenne, or 2 tsp chile paste like sambal oelek
3 cloves garlic, peeled
3 oz. (85 g) shallots, peeled and roughly chopped
½ Tbsp. peeled and roughly chopped fresh ginger
1 tsp. ground coriander
2 Tbsp. vegetable oil
2 cups (500 ml) unsweetened coconut milk
2 cups (500 ml) water
8 oz. (250 g) chayote, peeled, seeded, and cut into 3-in (7.5-cm) matchsticks
1 small turnip, peeled and cut into 1-in (2.5-cm) cubes
2 medium carrots, peeled and cut into 3-in (7.5-cm) matchsticks
4 oz. (100 g) green beans, trimmed and cut into 2-in (5-cm) lengths
4 oz. (100 g) firm tofu or tempeh, cut into 1-in (2.5-cm) cubes
1-in (2.5-cm) piece fresh galangal, cut into coins (optional)
1 plump stalk lemongrass, trimmed and smashed

Steps:

  • Rinse the rice 2 to 3 times until the water runs clear. Cook in a rice cooker if you have one (measure rice using a standard measuring cup, not a rice-cooker cup), or on the stovetop, with 2 cups of water.
  • To prepare the banana leaves, gently unfold them and run one leaf under hot running water to soften. Trim off the tough outer edge with scissors. Cut a length of banana leaf-it has to be big enough to line a loaf pan and have enough overhang, about 5 to 6 inches (12 to 15 cm), to fold over and cover the top.
  • Line a loaf pan with the banana leaf, shiny-side down (the side with the ridges). If it tears, just patch it with another.
  • While the rice is still hot, pack it into the pan, pressing down to compress. Fold the two ends of the leaf over so they overlap in the middle. Tuck in the edges. If the leaf isn't long enough, cover the gap with another leaf.
  • Leave to cool for at least 2 hours. (You can also refrigerate it to speed up the process.) If you leave it in the pan overnight, the rice will be imbued with the delicate, tea-like flavor and fragrance of the banana leaves.
  • Unmold carefully and peel off the banana leaves. Slice crosswise like a bread loaf and then cut into smaller rectangles or squares.
  • Make the spice paste by combining the chiles, garlic, shallots, ginger, and ground coriander in a mini food processor. Blitz to form a rough paste the texture of oatmeal.
  • Swirl the oil into a medium Dutch oven or heavy-bottomed pot and set over medium heat. When shimmering hot, add the spice paste and fry until it becomes aromatic and turns a few shades darker, 2 to 4 minutes.
  • Stir in the coconut milk and water. Add the chayote, turnips, carrots, green beans and tofu, and bring to a boil, adding more water to cover the vegetables if necessary. Drop in the galangal, if using, and lemongrass. Reduce the heat to a gentle simmer and cover. Simmer until the chayote and turnips are almost cooked through, 10 to 12 minutes.
  • Stir in the kale, salt, pepper and sugar. Continue to simmer until the kale is just tender, 2 to 4 minutes. Taste and adjust seasoning as needed. If possible, let the soup sit for 1 to 2 hours so the flavors can meld.
  • To serve, distribute Pressed Rice Cakes among 4 to 6 large shallow bowls. Pour ½ to ¾ cup (125 to 200 ml) sayur lodeh and vegetables into each bowl. Sprinkle with fried shallots and serve.

SAYUR KARI



Sayur Kari image

This is vegetables cooked in coconut milk with curry spices. This is a recipe from "The Complete Asian Cookbook" by Charmaine Solomon; pg. 202.

Provided by kellychris

Categories     Asian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons peanut oil
2 medium onions, finely chopped
2 fresh red chilies, seeded and sliced
4 garlic cloves, 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
1/2 teaspoon Laos powder
2 stalks lemongrass or 1 teaspoon finely chopped lemon rind
1/2 teaspoon dried shrimp paste (trasi)
4 ounces finely diced beef
4 cups beef stock
2 cups thick coconut milk
2 1/2 teaspoons salt
2 large potatoes, peeled and diced
8 ounces green beans, finely sliced
1 lb cabbage, coarsely shredded
4 ounces rice vermicelli, soaked in hot water
lemon juice

Steps:

  • Heat peanut oil in a large saucepan and fry the onions and chilies, stirring occasionally, over medium heat until onions are soft and start to color, about 4 or 5 minutes.
  • Add the garlic and ginger and fry for 1 minute, stirring, then add all the ground spices, the lemon grass 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 color.
  • Add stock and coconut milk, salt and daun salam and bring slowly to a boil, stirring occasionally.
  • Add potatoes and simmer 10 minutes, uncovered, then add beans and simmer 5 minutes.
  • At no stage must the sayur be covered.
  • Add cabbage, return to a boil, then add soaked and drained vermicelli and simmer 2 or 3 minutes.
  • Turn off heat, add lemon juice to taste an serve immediately.

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