Combine coconut milk with warm water.
Blend the * ingredients and mix together with dried chilli paste.
Heat 6 tbsp oil in wok till hot. Stir-fry the paste mix, dried shrimp, turmeric and candlenuts till fragrant.
Pour in coconut milk and bring to boil over moderate heat.
Add long beans, cabbage, lemongrass and galangal. Cook till vegetables are softened.
Stir then add deep-fried beancurd and tempeh.
Season with salt and sugar.
Arrange steamed rice cakes on serving dish. Add coconut gravy then sprinkle with grated coconut. Top with halved eggs.
Steamed rice cake
Wash and soak the rice in water for overnight.
Drain the following day.
Line a metal tin with banana leaf or cloth then pour in the rice.
Place the metal tin in a pot of boiling water and boil for 60 minutes.
Leave it to cool completely before cutting it into pieces.