QL Lodeh

This stew of vegetables in coconut milk is made more hearty with Mushroom brand seafood items. Served with nasiimpit, it makes a complete meal with protein, fibre and carbohydrates. It is a popular hot cooking dish during Raya festive.


Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 2 - 4


¼ cupoil
1 tbspchili paste
1 tspturmeric powder
2 tbspdried prawns, soaked and pounded/minced
2 inches galangal, bruised
2 stalks lemongrass, bruised
3 cupwater
5 piecesMUSHROOM brand Curry Fish Ball, halved
5 piecesMUSHROOM brand Fried Crab Stick, halved
5 piecesMUSHROOM brand QQ Fish Filament, halved
1carrot, sliced
200 gcabbage, sliced thinly
4long beans,cut into 2 inch lengths
1½ cupcoconut milk
1 sheet beancurd skin (‘’fuchok’’)
1package firm tofu, cubed
1 packet tempeh, sliced and fried
50 gsoohoon, soaked
Salt to taste
Blended ingredients:
1red onion
4 cloves garlic
2 inches ginger
A little water


  1. Blend the blended ingredients to a thick paste.
  2. Heat the oil in a large pot. Sauté the blended ingredients until softened.
  3. Add the chili paste, turmeric powder and dried prawns, then the galangal and lemongrass. Fry for several minutes.
  4. Add the water and bring to a boil.
  5. Add the fish balls, crab sticks, fish filaments, carrot slices, cabbage, long beans and coconut milk. Simmer until vegetable are slightly tender.
  6. Finally add the fuchok, tofu, tempe and soohoon.
  7. Add salt to taste.
  8. Serve with nasi impit .


To find out more about MUSHROOM products and where to purchase, click here.


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