Laksa Lodeh

Happened to see this recipe from the Dancing Chef cooking paste and decide to attempt it. The initial recipe was a Tempeh Laksa Lodeh, however I am not a fan of Tempeh so I had it conveniently modified to a Laksa Lodeh instead. And the pictures look very much like a curry vegetables or Lontong dish which I really liked, so I decided to cook it and see if they do taste similar.

Though it might not look impressive but surprisingly it was very good ! It’s more fragrant than Lontong and had a bit more punch than the usual curry vegetables. And I manage to polish up the rice just with this dish alone, making it quite a wholesome meatless meal for once again.

There was a good variety of cabbage, carrots, french beans and fried beancurd added to the Laksa Lodeh, basically utilizing whatever I could garner from the fridge. I finished the cooking of the dish with a pinch of grind toasted dried shrimps which I reckon made it extra aromatic.

Not sure if it works well with other brands of Laksa paste though, but it sure does with the Dancing Chef paste for this time. And for the month of August 2019, Dancing Chef will be having a promotion at all major supermarkets with the 100g paste going at 2 for $5 (usual price : $2.85 each).

So here’s to sharing my yummy Laksa Lodeh recipe ! Have a great TGIF eve !!

Laksa Lodeh

Recipe by Eat What TonightCourse: MainCuisine: Chinese, MalayDifficulty: Easy


Prep time


Cooking time




  • Dancing Chef Laksa paste 1/2 pack – 50g

  • 1/2 carrot, cut into wedges

  • 50g cabbage, sliced

  • 40g french beans, cut away the top and bottom slightly and the remaining into halves

  • 4 pcs fried beancurd, cut into halves

  • 6-7 pcs of thick galangal slices

  • 3 shallots, cut into halves

  • 3 garlic cloves, smashed

  • 1 pc lemongrass, cut into sections

  • 2 pcs red chilies, cut into thick slices

  • 1 tbsp sambal dried shrimp (hae bee hiam)

  • 250ml water

  • 80ml coconut milk

  • 1/2 tsp grind toasted dried shrimp

  • Pinch of salt to taste

  • Some cooking oil


  • Heat up some cooking oil and blanch the french beans in the oil till they turn wrinkled. Drain and set aside.
  • Add 1 tbsp of oil to wok and add shallots, garlics, galangal slices, carrots and lemongrass. Stir fry briefly for a minute.
  • Add sambal dried shrimp (hae bee hiam).
  • Add Dancing chef Laksa paste.
  • Step everything to mix well.
  • Add the cabbages and french beans from Step 1.
  • Add water and cook over low heat, allowing the vegetables to simmer till they turn tender for approx. 20 minutes.
  • Add coconut milk.
  • Followed by fried beancurd and chilies slices.
  • Taste and adjust with pinch of salt.
  • When the gravy starts to boil, off the flame and add the grind toasted dried shrimps. Stir to ix well.
  • Tuck in and enjoy !


  • Blanching the french beans in hot oil prior to cooking helps to retain it’s green-ness color. You can skip this step, however the french beans might turn yellowish if cooked too long in the gravy.

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