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:
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.