Free delivery for Kuching with purchase of RM75 and above
You will be redirect to another page, and your cart will be empty. Do you wish to continue?
You will be redirect to another page, and your cart will be empty. Do you wish to continue?
Ingredients
4 red chilies (sliced)
6 shallots (sliced)
2 cloves garlic (sliced)
1 stalk lemon grass (sliced)
3 candlenuts, roughly chopped
1 cm piece shrimp paste (belacan)
¼ cup (60 ml) oil
2 pcs firm white tofu, halved
600 ml water
200 ml F&N Evaporated Filled Milk
1 ½ tsp salt
2 tsp sugar
100 g soybean cakes (tempe), cut into 1 cm x 5 cm “sticks”
100 g long purple eggplant, cut into 1 cm x 5 cm “sticks”
1 small carrot, cut into 1 cm X 5 cm “sticks”
4 long beans cut into 5 cm lengths
200 g cabbage, cut into 2 cm slices
2 pcs Nona Ketupat, cut cube
Methods
- Place chilies, shallots, garlic, lemon grass, candlenuts and shrimp paste in an electric blender with 1/3 cup (80 ml) water and blend finely. Set aside.
- Heat oil in a wok and fry tofu until lightly coloured. Remove and drain. Cool and cut into 3 cm cubes.
- Pour remaining oil into a large saucepan and place over medium heat. Cook blended ingredients until mixture is fragrant (about 10 minutes). Add water, F&N Evaporated Filled Milk, salt and sugar. Bring to boil.
- Add tempe and carrot, cook 5 minutes and then add Nona Ketupat, eggplant and long beans. Simmer 3 minutes, add cabbage and cook another 2 – 3 minutes. Add seasoning to taste.
9 months ago