Recipe Ingredient
- 100g carrot, cut into wedges
- 100g long beans, cut into 3cm lengths
- 100g cabbage, cut into 3cm squares
- 100g brinjals, cut into wedges
- 6-8 pieces tau fu pok, halved
- 1 piece fermented bean cake (tempe), cut into 2cm square pieces
- Spices (A)
- 2 stalks lemon grass, smashed
- 2 sprigs curry leaves
- 1 star anise
- 3 cloves
- 3cm cinnamon stick
- 3 cardamoms, split and use seeds only
- Spices (B)
- 4 candlenuts (buah keras)
- 2cm fresh turmeric
- 2cm galangal
- 2 tbsp chilli paste (chilli boh)
- 2 tbsp vegetarian curry powder
- 250ml thin coconut milk
- 100ml thick coconut milk
- 1 heaped tbsp tamarind paste mixed with 50ml water and squeezed for tamarind juice 4-5 tbsp oil
- Seasoning
- 1 tsp salt
- 1/2 tsp monosodium glutamate
- 1 tsp sugar
Instructions
- Heat oil and sauté ingredients (A) until fragrant. Add in (B) and continue to fry until oil rises.
- Add in carrot, long beans and brinjals. Fry well to combine. Pour in thin coconut milk and tamarind juice. Bring to a simmering boil. Cook for 4-5 minutes.
- Add cabbage, tempe and taufu pok. Add half the amount of thick coconut milk and cook for 5-6 minutes.
- Add seasoning and remaining thick coconut milk. Cook to a brief boil. Close the pot for 4-5 minutes before serving.
