sayur lodeh

Serves 4


 coconut milk 200


  •  1 can 185g Ayam Brand Tuna Flakes in Sunflower Oil, drained
  • 1 tbsp Chili Paste
  • 4 shallots, sliced
  • 1 clove garlic, sliced
  • ½ tsp turmeric powder
  • ½ inch ginger, julienne
  • 200ml Ayam Brand Coconut Milk
  • 300ml Water
  • ½ no.cabbage (medium), thickly sliced
  • 200g long beans, cut as desired
  • 1 no. potato cut in large cubes
  • Salt and pepper
  • Fine Vermicelli (Su-hun) as required, soaked and drained


Optional (deep fried)

  • 2 tofu, quartered
  • 100g tempe, cut as desired



  • Place the tuna, chilli paste, shallots, garlic, turmeric powder and ginger in a pot. Pour in coconut milk and water. Place pot on slow fire and stir occasionally until simmering.
  • Add in long beans, carrots and potatoes. Cook until slightly softened. Add in cabbage and cook until wilted. Season with salt and pepper to taste.
  • Just before removing from heat, add in the rice and vermicelli. Serve. 

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