Ingredients

300g Cooked Bamboo Shoots

80g Chinese Cabbage

2 sticks Dried Yellow Tofu Skin

160g Long Beans

160g French Beans

160g Carrots

1 Onion, diced

2 pieces Firm Tofu

300g Fermented Soy Bean Cakes

300g Small Prawns

2 tbsp Dried Prawns

150ml Oil

500g Grated Coconut

1 l water

1 1/2 tsp Sugar

1 tbsp Salt

== Rempah ==

5 Candlenuts

20 Shallots

2 cloves Garlic

10 dried Chillies

1 tbsp Belacan

1/4 tsp turmeric

1 thumb size knob galangal

Preparation

PREPARATION

  1. If dried chillies are used for the rempah, soak them in hot water
  2. Slice the bamboo shoots, cabbage and dried tofu skin into 2.5cm squares
  3. Rinse then cut the long beans and french beans into 2.5cm lengths
  4. Peel then slice the carrots and onion
  5. Cut the firm rofu and fermented soy bean cakes into small cubes or slices
  6. Shell and devein the small prawns (optional)
  7. Roughly Pound / Chop the dried prawns
  8. Prepare the rempah: Deseed then roughly chop the soaked dried chillies. Peel and roughly chop the shallots and garlic. Pound/blend all the rempah ingredients together, adding the turmeric powder and peeled and bruised galangal last.

METHOD

  1. Heat a wok over a high flame until it smokes. Add the Oil. Sit Fry the firm tofu pieces until light golden brown. Remove and drain.
  2. Fry the fermented soy bean cakes until golden brown. Remove and drain.
  3. Add the rempah, then lower the flame. Add the dried prawns and o nions. Stir fry.
  4. Over a high flame, add the small prawns then stir fry. Add 5 tbsp coconut milk and stir-fry for a few minutes.
  5. Add the remaining vegetables and dried tofu skin. Fry for 5 min, then add the remaining coconut milk. Bring to the boil and continue stirring.
  6. Add the fried fermented soy bean cakes and fried firm tofu. Simmer for 10-15 min. Add salt and sugar to taste.