Fry the rempah for about 5 minutes or until the oil separates from the paste. Add the lemongrass, coconut cream and about 800 ml water. Bring to a simmer and season with salt.

Heat the vegetable oil in a large heavy-based saucepan, then add the rempah paste, lemongrass and dried shrimp. Cook, stirring, for 5 minutes, or until fragrant. Season well with salt and white ...

SAYUR lodeh or lemak lodeh is a rich coconut stew loaded with vegetables. ... Spice paste. 170g shallots. 20g garlic. 30g ginger. 2 or 3 lemongrass stalks. 40g fresh turmeric. 60g galangal.

Sayur lodeh, as its name suggests, usually consists of a variety of mixed vegetables. ... The paste should have turned a wonderful shade of orange at this stage. Add carrots, ...