Sayur Masak Lemak Putih & Tempe Goreng (Malaysian Coconut-Black Pepper Vegetable Stew) – Authentic Malaysia Recipe
Comforting Malaysian kampung (village) coconut vegetable soup paired with crispy spiced tofu or tempeh.
- Country of Origin
- 🇲🇾 Malaysia (Southeast Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Cabbage, Carrots, Long beans, Thick coconut milk, Cracked black pepper
Ingredients for Sayur Masak Lemak Putih & Tempe Goreng (Malaysian Coconut-Black Pepper Vegetable Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) cabbage, prepped into bite-sized pieces
- 1.5 cups carrots, washed and trimmed
- 1 cup long beans
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut milk
- 1.5 tbsp traditional Malaysia seasoning (cracked black pepper, shallots, lemongrass, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and thick coconut milk for 3–4 minutes until fragrant.
- Stir in cracked black pepper, shallots, lemongrass, garlic and toast for 45 seconds to release the essential oils of Malaysia's kitchen.
- Add cabbage and carrots, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in long beans, adjust seasoning, and ladle steaming hot into deep bowls.