An Indonesian vegetable dish served with Lontong.

Ingredients:

Cut the following into strip:
300g / 1/2 kt
80 g
160 g/ 1/4 kt
160 g/ 1/4 kt
160 g/ 1/4 kt
2

Cut into eight and fry:
2
2

1

1
2 tbsp
300 g/ 1/2 kt
1 1/2 tsp
1 tbsp
10 tbsp

rempah (pound finely):
5
20
2cloves
10
1 tbsp

Add in:
1/4 tsp
1 thumbsize piece

cooked bamboo shoots or bangkwang
cabbage
long beans
french beans
carrots
bean curd sheets (foo jook)

large bean curd cakes (tau kua)
large tempe

coconut, grated squeeze for creme, add 1.14 litres/40 oz water, squeeze for milk, discard pulp
onion, sliced
dried prawns, pounded coarsely
small prawns, peeled
sugar
salt
oil

candlenuts (buah keras)
shallots (bawang merah)
garlic
dried chilies or 1 tsp pounded chili
shrimp paste (blachan)

tumeric (kunyit) powder
lengkuas, mashed
 

Directions:

1. Over a high flame, heat a frying pan until very hot. Add in 10 tbsp oil. Fry the bean curd cakes, remove, and then fry the tempe. Stir-fry the rempah, lower the fire, and add in the dried prawns and onion. Over a high fire, add in the fresh prawns and a ladle-spoon (about 5 tbs.) of the coconut milk. Stir-fry for a few minutes and then add another two ladlespoons of the coconut milk. Add in vegetables and foo jook, stir -fry for 5 minutes, and then add the remaining coconut milk. Bring to boil, continue stirring as you add the tempe and bean curd cakes. Stir in the coconut creme, 1 tbsp salt and 1 1/2 tsp sugar and continue stirring for another 5 minutes or until the vegetable are cooked. Lower the fire and simmer for another 10 minutes.