Sayur Lodeh with Brown Rice

By Health Promotion Board


Serves: 4

Prep time: 15 mins

Cook time: 15 mins


  • ½ tbs peanut oil

  • 2 tbsp sambal goreng paste

  • Coconut water from 2 coconuts (~300ml coconut water)

  • 1 stalk lemongrass, bruised

  • 300g cabbage, cut into medium-sized cubes

  • 100g long beans, cut into 3-cm lengths

  • 2 carrots, sliced into rounds

  • 100g frozen corn

  • ½ cauliflower, cut into smaller florets

  • 80g tempeh, cut into 2-cm pieces

  • 100g tau kwa (firm bean curd cakes), cut into cubes

  • 1 cup (250ml) low-fat milk

  • ¼ tsp salt

  • ¼ tsp pepper


  1. Heat oil in a non-stick pan, and sauté the sambal goreng paste for 1 minute or until fragrant.

  2. Add coconut water, and lemongrass, and bring to a boil.

  3. When boiling, add the vegetables, tempeh and tau kwa. Bring to a boil again and then add low-fat milk. Season with salt and pepper.

  4. Simmer on low heat for 5 more minutes, or until vegetables are cooked.

  5. Serve hot with brown rice.

Nutrition Information (Per Serving):

Energy: 220kcal

Protein: 13g

Total fat: 7.2g

Carbohydrates: 28g

Dietary fibre: 4.7g

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