Sayur lodeh is a very popular Malay dish in Singapore and Malaysia. ‘Sayur’ means ‘vegetables’, while ‘lodeh’ means refers to an ingredients that is cooked until soft. This dish originated from Indonesia, and is commonly served alongside rice or rice cake (lontong) as a side dish. The gravy, which is cooked with coconut milk, is one of the key ingredients that makes this dish so fragrant and tasty.
I love tauhu goreng, especially those served at the Muslim stalls which are rounded, tall and crispy all over. I don’t know how they do it but it’s always so delicious and looks so unresistable.
Time to celebrate the closing of a festive new year season. May the year of the Tiger be a calm and peaceful one, and may we continue to look forward to a better year ahead.
I love the smell of this dish. Crabmeat – adding this ingredient into the rice immediately transforms a simple plate of fried rice into a most wonderful, delicious, fragrant, artisanal plate that smells like a million dollars. It makes the rice smell like Chinese New Year whichever day of the year it is, and it makes one feel like gobbling the whole plate of rice down immediately.
Really just wanted to get rid of my beancurd skins, and ended up with an amazing recipe. The beancurd rolls were easy to make and delicious. Will definitely make them again very soon!
