Lodeh

Lodeh is a meal in itself and is normally eaten during Hari Raya. However, the simpler improvised versions are sometimes made for breakfast. For Johoreans, this dish is a must for Hari Raya. I love lodeh, especially if it’s eaten with sambal kacang or even with sambal goreng jawa. It has a somewhat refreshing and soothing effect on the tummy just as a wholesome soup does to you.


  • 2 large bulbs red onions, slice finely
  • 20 bulbs shallots, slice finely
  • 8 cloves garlic, slice finely
  • 4-inch ginger, cut into thin strips
  • 4-inch galangal, bruised
  • 5 stalks lemongrass, bruised
  • 1 tbsp chilli paste
  • 2 tsp turmeric powder
  • 2 tbs dried prawns, soaked & pounded
  • 1 cup cooking oil
  • 6 cups water
  • 1 ½ cup fresh medium sized prawns, cleaned but leaving skin and head on
  • 1 large cuttlefish, cut into rectangles
  • 1 medium-sized sweet potatoes, cut into irregular sizes
  • 1 carrot, skinned and cut into large cubes
  • 1 Chinese turnips (sengkuang),grated
  • 3 cakes bean curd, deep fried & cubed
  • 3 cups coconut milk
  • 1 piece tempe, cubed and deep fried
  • 15 long beans, cut into 1-inch lengths
  • 2 long brinjal, cut half horizontally, then into 1-inch length, slanted
  • ½ a handful Su-un, soaked & cut into short lengths
  • 5 pcs Dried bean curd, soaked and cut short

  1. Heat oil in a large pot. Sautee the onions, shallots, garlic and ginger till it softens.
  2. Put in the chilli paste, turmeric powder and dried prawns. Continue cooking.
  3. Put in the galangal and lemongrass.
  4. Pour the water in. As soon as it boils, put in the sweet potatoes, chinese turnips and carrots. Let it cook.
  5. Add the prawn, cuttlefish, tempe, bean curd and coconut milk. Let it gently boil.
  6. Finally put in the dried bean curd, su-un, long brinjal and long beans.
  7. Add salt to taste.
  8. Must be eaten with compressed rice and sambal kacang. Perfection!