Saturday, May 26, 2012
Singapore - Sayor Loday
Mixture of vegetables in a spicy coconut soup eaten in a meal of Malay lontong (pressed rice). Another spicy meat dish and rice are all you need to complete the meal.
- 300 grammes (10 oz) jicama
- 300 grammes (10 oz) long beans
- 240 grammes (8 oz) French beans
- 300 grammes (10 oz) cabbage
- 4 hard bean curd cakes
- 180 grammes (6 oz) small prawns, peeled
- 60 grammes (One-and-a-half oz) galangal, peeled and smashed
- One lemon grass, cleaned and smashed
- One cup dried prawns, washed, soaked and pounded or ground
- 20 shallots, peeled
- 2 tsp shrimp paste (belacan) (soy sauce for Vegies)
- One-and-a-half to two coconuts, grated or one-and-a-half cups processed coconut milk
- 6 cups water
- 2 tsp salt
- One tsp sugar
- 6-10 dried chillies
- One cup vegetable oil
- Cut cabbage into bite-sized pieces.
- String French beans and cut into finger lengths diagonally.
- Cut long beans into finger lengths.
- Peel jicama and shred into finger lengths.
- Soak dried chillies till soft for half hour in warm water.
- Pound till fine.
- Cut each bean curd diagonally.
- Place wok over high heat and when smoking, add oil.
- When hot, deep fry the bean curd cakes till golden.
- Remove all but 6 Tbs oil and stir fry the pounded chillies till fragrant. Keep aside.
- Mix coconut with half cup water and squeeze for thick milk.
- Set aside. Mix with remaining water and squeeze fot thin milk. Or mix half cup processed coconut milk with water.
- Pound or grind shallots and shrimp paste coarsely.
- Place thin coconut milk in a suacepan and turn on high heat.
- Add shallot mixture, dried prawns, galangal and lemon grass.
- When boiling, add jicama, long beans, French beans, cabbage and prawns.
- When boiling again, add bean curd and seasoning.
- Add thick coconut milk and chillies and oil mixture. Boil 10 minutes and serve.