Lodeh is an Indonesian dish consisting of different types of vegetables, including young unriped jackfruit, eggplant, long beans, green chili pepper and tempeh cooked in coconut milk. Lodeh gained popularity in Malaysia due to its versatility as this hearty dish pairs well with steamed rice no matter the time of day. To recreate the traditional Indonesian dish, Chef Mohammad Safril adds Tiger Prawns to the mix.


  • Preparation: 10 persons


  • 20 nos Fresh Tiger prawn / 1⁄2 head Chinese Cabbage / 2 nos Carrots /
  • 200 gm Firm (Cut cube) / 200 gm Green Beans / 500 ml Coconut Milk / 1.5 liter Water

Spice blend

  • 20 gm Chili Paste / 20 gm Shrimp Paste (Belacan) / 2 nos Chopped Onion
  • 4 nos Garlic Cloves / 2 stalks Lemongrass / 20 small Dried Shrimp (soaked in hot water to soften)
  • 1 no Fresh Ginger / 10 gm Coriander Powder / 10 gm Turmeric
  • 10 gm Cumin / 10 gm Chili Powder / 100 ml Cooking Oil


  1. Add the spices ingredients into blender and blend into a paste (except the chili powder).
  2. Mix water with coconut milk to dilute. Cut all vegetables into small cubes.
  3. Add chili powder (based on preference) and fry in oil until the oil oozes out from paste.
  4. Add in fresh prawns and cook gently, followed by coconut milk and bring to simmer.
  5. Add in vegetables and simmer it till the vegies are tender. Add salt to taste.
  6. Serve sayur lodeh with rice or vermicelli.