Lodeh is such an underrated dish during Eid. It ties everything together in a traditional Hari Raya lontong and even during non-festive seasons. It's basically a spin on "lauk lemak" which contains two main ingredients: turmeric and coconut milk along with some spices and aromatics that elevates it beyond simple vegetable broth.
Slice carrots, cabbage, long beans, white yam, and tempeh into desired sizes.
In a pan, heat some oil under medium heat and fry the tempeh and pressed bean curd separately until golden brown. You can season it beforehand with salt and turmeric powder. Set aside for later.
To make the spice paste, finely grind shallots, fresh turmeric, galangal, garlic candlenuts, dried shrimp, belacan, dried chilies, lemongrass and oil in a blender.
Heat some oil in a pan on low heat and sauté the spice paste with two stalks of lemongrass until aromatic and well-toasted.
Stir in some coconut milk and add the vegetables you prepared earlier.
Season with salt and allow to simmer until vegetables soften.
Finally, ad the bean curd, bean curd skin, the glass noodles and tempeh.
Stir well to combine and serve warm with rice, nasi impit or ketupat.